Miss Miranda Ann and I use to try and have a dinner party every Sunday night when we lived in the BYU 57th ward. One week made roasts to share with our friends.
(Something you should know about this dinner party thing was that the menu was almost never thought through until Saturday and the guest list was made up after Sunday School. We never really knew who would be coming or how many people would be there.)
So, back to the story, we had a roast and wanted to make it for Sunday dinner. We had potatoes, but no carrots. This lead us to dig through our fridge and what should we find? Something that is nothing at all like a carrot but that might taste good cooked with meat. That's right, celery.
(I don't know why this is blue or underlined....I want it to stop)
And here is another look at my normal roast.
After that roast was ready we though...hmm...what would be good and new to put on this big old piece of meat? And then it hit us...FRUIT!!!
This one was covered in pineapple, apple juice and peach juice. It also got the same potato, onion and celery mix as well as brie cheese.
Out of the two the fruit one was the best. It was soft and fruity but at the same time it maintained its meaty flavor. The pits of melty cheese didn't hurt much and added a fresh taste to it.
All in all they were both a big hit and most importantly, the celery worked out great.
Love you lots
~RAD~
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