organic potatoes

(Warning for all my veg/vegan friends – close up pic of medium-rare beef at the end)

By my own admission, I am not a great cook. I am an average cook, I think. I’m not sure, I don’t stand on street corners surveying people:

Me: Excuse me, am I a good cook?
Passerby: (walks past silently, looking the other way, ignoring everything anyone ever says. After all, this is the city)

I took an online test to determine if I was a good cook. At the very start, before the Begin button, it says: “This is about common sense, people. No wasabi vinagrette on the sweet potato pie.”

Okay, number one, what is wasabi vinaigrette? Number two, they spelled vinaigrette wrong. So nyah. After my test, they advised me, not too unexpectedly, that I am average. Hell, I still need to look up how long to cook hard boiled eggs. Every. Single. Time.


Wait, did that test just call me a turkey?!

I blame my mother who, I think, boiled everything – water in the pot, put the item in, turn up the heat, then once it boils, turn it down and simmer for 30 minutes. Potatoes? Boil ’em. Peas? Boil ’em. Corn? Boil ’em? Meat? As a teenager, I realized that boiling pork chops was a big fail, but I never did anything about it except continue to boil ’em.

I went through a vegetarian phase before I met Kelly, and the very first meal I ever made for her was the Enchanted Broccoli Forest, from Molly Katsen’s cookbook of the same name. How did it turn out?

That was almost 30 years ago. Now, I don’t make broccoli forests and I don’t usually burn stuff. Usually.

I really do cook and eat everything I list here. The photos are mine, taken while cooking (perhaps unlike the “private chef” I found online, whose recipe for slow cooker chicken included only photographs of chicken in a cast iron skillet).

My goal is to eat a little healthier, a little at a time. I have cut back on red meat, but you wouldn’t know that from this meal. It’s based on a recipe from Martha Stewart’s website. Served with organic mashed potatoes and a bit of salad with a raspberry vinaigrette (Ha! Spelled it correctly again!).


  • 1 beef roast (already tied up when I bought it at the grocery store)
  • Salt and pepper
  • 6 tablespoons unsalted butter, softened (I nuked mine for 15 seconds)
  • 3 tablespoons Dijon mustard with seeds, it’s all I had


  • Preheat oven to 425 degrees
  • Season beef all over with salt and pepper
  • Whisk together butter and mustard
  • Rub mixture all over the beef
  • Roast on a parchment-lined baking sheet in the upper third of the oven until my instant-read thermometer read 140 degrees (for medium-rare), about 40 minutes
  • Let rest for 15 minutes before slicing.




P.S. I no longer boiled pork chops…