Aaagghh!! It’s That Time Again Already!
The Western Montana Fair has come and gone, fireworks are just a whiff of gunpowder on the wind, and the dandelions have finally, FINALLY calmed down to just an occasional bright spot on the lawn. And yet I was able to convince myself that we were still in the midst of summer…the days are beautiful and the nights are warm; the big yellow Big Dipper ice cream truck is still tooling around town spreading joy and beer flavored ice cream. The river still has lots of water and people in inner tubes, the Sacagawea Park turtle pond is still going strong.
Then this appeared in my living room:
This Year's Backpack
Yes, this year’s backpack. School starts any minute. Can football and Halloween be far behind? To check out the Rose Park neighborhood schools, click on these links:
Paxson Elementary
Washington Middle School
Hellgate High School
St. Joseph’s Elementary
Loyola Sacred Heart High School
And the big buy at Orange Street Food Farm today is cross rib roast for $2.19/lb.
From the same general area of the cow as prime rib, this cut is leaner and more flavorful and very versatile…stir fry, steaks, roast…it does it all. But I am not through with summer yet, so we are having Uncle Joe Black’s Poor Boy:
Combine 1 small bottle ketchup, 1 small bottle French dressing, 1/2 C brown sugar, loosely packed, 1/2-1 cup soy sauce, the more the saltier. Sprinkle mixture with garlic salt or garlic powder until there is a thin, even film on the top of the mixture, stir in well. With a fork, poke holes in the cross rib roast, marinade in sauce for at least an hour, but overnight is best.
Cook on the grill, off to the side, covered, turning every 10 or fifteen minutes. An average size roast will be medium rare in about 40-45 minutes. Slice and serve with rolls or French bread…keep some in the kitchen for yourself because when you go back into the house to get the potato salad, the meat will disappear.
