I have always wanted a slicer too, but where to store all that stuff!!! I use to do roasts like that for weddings, graduations, etc and I could take them back to the butcher cooked and he would slice them, but I doubt they would do that anymore. If I let the roast sit for 10 minutes or so, my electric knife does a pretty fair job. I am having sandwiches from that tonight along with an interesting sounding cole slaw recipe. We did a turkey yesterday just for extra meat, and I will make some soup today. I am taking some meals to a friend that had her knee replaced, so that will keep me busy today.
I am thinking of trying that same mixture with a pork loin roast, and changing a few ingredients. What do you think, Mary?? I do a pork loin with onions and apple juice concentrate that is really good. I love meats that have a sauce of some kind to pour over them.
I made another loaf of that grain bread yesterday, and that is so yummy when it's fresh. A stick of butter and that bread when it's warm-------what else could you possibly want!!! I am taking a loaf of that, some strawberry basil jam, four soups, and some chocolate dipped shortbread cookies to my friend today.
