Well, with the arrival of the new baby “Lucy” (the Kitchenaid Artisan Mixer) as I like to call her, cause she’s a mixed up red head, I’ve been doing a little fooling around in the kitchen, and the first thing I wanted to make was a Traditional Jewish Sabbath Bread “Challah”, and I found a recipe with which to start my process, which usually goes like this, I find a recipe that look’s good, with Baking especially, everything must be very precise, it’s a science. But once you get the measurements and ingredient’s that absolutely have to be in order, there is a opening in which to make something your own, which is what make’s my recipe’s…..well, mine! So this is the tester, that we will be trying with the left over Pot Roast, which by the way, is even better the next day! And afterwards I can plan the new rendition of “My Challah”, as opposed to the basic recipe which I have used. And I must give credit where credit is due, My go to “Cooking Bible”always has, and always will be, “The Joy of Cooking”by Irma S. Rombauer,Marion Rombauer Becker, and Ethan Becker, it’s been my teacher, and my friend since I read my first copy, I was 11 yrs. old and saw it high up on a shelf in Horst & Roweena’s  Mayers  kitchen, in Big Sur about a million years ago, and as we didn’t have TV, or even Video’s back in those days, I read it from beginning to end, and it’s a big book! It was the 1951 edition, I was hooked, it didn’t just give a recipe, it explained what things were, how they came to be, and what went well together, what cut of meat could be prepared in what fashion, what vegi would be a appropriate accompaniment, and a starch that would round out the whole thing!!! It was magical to me, and still is, and you can still find me, sitting quietly, thumbing thru it to this day, just reminding myself that there is always something new to learn. I now own the 75th anniversary edition, which still blows my mind, I recommend this book, to anyone who has ever even thought of cooking, or is just in need of more knowledge!! I’ll let you know how it is, and post the recipe as soon as it’s ready!
Thanks for being a part of this wonderful adventure with me!
Jen

PS. OMG, That was so good!