How to Roast a Cheap Cut of Beef (PDF). The Snook and I were fascinated by this Cooks Illustrated article today. We had a blade roast ready to go, and we followed their advice to slow cook at a low temperature before blasting at a high temp for the last few minutes. It was fantastic. We had it with homemade mashed potato, sauteed swiss chard with garlic, and fresh sweetcorn. (We always hit the veggie box hard on Sundays!) Dessert was a slice of Orange Poppyseed Cake, which the Snook made from scratch this afternoon. Oh, that was after he made three jars of marmalade with lemons from our tree. Can you tell what our favorite winter pasttime is?
