Part II
Introducing the I just quit my day job to pursue my passion and now I'm eating beans for dinner entree!
Oh, could this evening lighting in my tiny little kitchen have been any better?! FYI, this kind of lighting only last moments in my little humble home, so I always get tickled when I time it just so. Thanks to my mom and heritage I learned how to make beans early on, but I like to add some liquid smoke for little special taste.
For my pot roast, I used the Smoked BBQ rub from The Spice & Tea Exchange, browned it on med-high, then placed in my slow cooker on high for 2 hours. I basted it with a mixture of barbecue sauce, dijon mustard, liquid smoke, worchestershire sauce, garlic and onion power, sea salt, and topped with 6 cloves of garlic, 1/2 white onion, and 6 fresh thyme sprigs. This is the first time in awhile, that I've gone back for seconds. Mmm... yes I think I cook better than bake. See post below to see what I mean.
Bon appetit!
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