|Summer Pot Roast|
Recipe by Kristyn M. Phipps, Activities Director, Marketing for Romance Writers
When you think of a retreat or conference, do you think of making a packing list? Traveling out of town? Hiring a sitter? Spending a ton of money? Holing up in a hotel for a weekend? Well, you won't find any of that at the MFRW Summer Camp in July!
Not only is camp free (yes, I said FREE!!), but it's an incredible opportunity for any author to get involved in a writers network that only has benefits. Camp isn't just another conference, it's the conference to learn from your peers and share your knowledge with them. I'm not saying this because I'm on staff – I experienced this personally long before joining the staff.
This amazing group not only shares knowledge and gives advice, but it teaches and helps its members succeed. There is a common bond between the authors that I dare say you cannot find anywhere else. Why? Because everyone has a voice, and that voice is always heard. We have and give the opportunity to make a difference in the lives and careers of others.
To find out more about our Summer Camp "Tastes of Summer", visit http://groups.yahoo.com/group/MarketingForRomanceWriters/ or
Today, I'd like to share my recipe for my summer pot roast – only when the ingredients have spent time cooking together do they come together in a beautiful dinner medley!
1 roast (2-3 pounds)
7-10 red skin potatoes, washed and halved
1 small bag of baby carrots
1 beef bouillon cube
1 c water
Seasoning Mix: 1/4 tsp of each: garlic salt, black pepper, thyme, sage, rosemary, oregano, and parsley
(1) Place prepared potatoes, carrots, and bouillon cube in the bottom of the crockpot.
(2) Rub the Seasoning Mix into all sides of the roast and place it on top of the veggies.
(3) Pour water over the roast to let the loose seasonings mix in the bottom.
(4) Cook on low setting to your liking – about 6 to 8 hours. Do not overcook as meat will become dry.
Served best with a French loaf and your favorite green veggie!
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