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Work Wednesday: Mysteries Abound

Girl sitting on top of a dragon, painting with watercolors along with a stack of book

It has been a ridiculous few weeks. Busy with all sorts of things, both fun and work related. I’ve been steady in the progress on the final rewrites of Full Sail. With that wrapping up, the Duxbridge Mysteries gets notes and plot scribbles when I need a break.

This fun fact came up in the town I’ve used as my model for Duxbridge:

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Revisiting Favorites: Sunday Pot Roast

From January 2020: Instant Pot and Slow Cooker Pot Roast

Sunday Pot Roast In my quest to update some of my older recipes for Instant Pot style cooking, here is one of my favorites. I love being able to set this up and an hour and a half later have a perfectly cooked pot roast – tender and flavorful – along with all the sides.

Sunday Pot Roast

  • 4 lbs Pot Roast (chuck roast)
  • ¼  cup good whiskey (or red wine)
  • ¼ cup beef broth or water (more if needed)
  • 1 tsp rosemary
  • 2 bay leaves (remove before serving)
  • ½ tsp salt & pepper
  • 1 large onion, quartered
  • 6 medium potatoes, quartered
  • 1 lb bag baby carrots

slow-cooker or Instant Pot

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Soup of the Week: Zuppa Toscana – Spicy Potato Soup

Revisiting from 2023:

I was under the weather all weekend and this soup seemed like the perfect remedy.

Spicy Potato Soup (Zuppa Toscana)

  • 1/4 cup butter
  • 1 yellow onion, diced
  • 2 celery stalks, chopped
  • 1/2 tsp salt
  • 1/4 tsp cayenne
  • ½ lb spicy ground sausage (or ground beef)
  • ¼ tsp crushed red pepper (opt)
  • 1 bay leaf (remove before serving)
  • 1 tsp crushed garlic
  • 32 oz chicken broth
  • 6 potatoes, well scrubbed, unpeeled – cubed or thinly sliced
  • 2 cups milk
  • salt and pepper to taste
  • 8 oz shredded cheddar or jack (opt – I like parmesan myself)

saucepan or instant pot

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