What's for Supper

Steven did this today. It is the spot for my kitchen garden. :-)He had to use the front end loader to break the top of the soil in order to till it. While I did this. Pots of herbs for my kitchen: dill, greek oregano, thyme, flat and curly parsley and cilantro for starters. More of these plus others will be seeded in the herb garden. And the kids did this. My youngest is so proud of her wildflower/weed wreath. And finally a photo where her eyes are not looking funny. I decided to use this to make supper: We cooked this on it: After an hour it needed to rest: Then it was ready for slicing, it was perfect pink I don't think the photo shows it well. For dessert I made this. I use bakers cream. It doesn't break or get watery if it sits in the refrigerator. After cleaning garden beds, various house chores, a trip to the grocer and to Lowes, we are all tired, well fed and ready to be couch potatoes for awhile tonight. The recipe for the beef is under the link below. Patio Steak Marinade Ingredients: 1/2 c. dry red wine 1/4 c. olive oil 3 tbsp lime juice 2 tbsp vinegar 2 tbsp minces onion (I used dried) 1 bay leaf, crushed 2 tsp dried whole thyme 1 tsp whole marjoram In a ziplock bag mix together well. Add one 3-4lbs boneless chuck roast. Refrigerate for 5 to 8 hours. Occassionally shaking up the bag and massaging the meat in the marinade. Remove from the refrigerator and let stand 1 hour at room temp. Drain roast and reserve the marinade. On the grill, cook the roast over medium hot coals 30 minutes on each side. With a meat thermometer 140 degrees should be rare, 150 degrees should be medium rare. Baste frequently with marinade. This recipe is from the 1987 Southern Living Annual Recipes listed as a Summer Supper. Page 141.