Working on the garden and pruning a couple dead oak limbs made me do stir crazy stuff today.
Wife had a chuck roast out and I decided to drag out the dutch oven. Stoked a fire with the oak and got a good bed of coals, browned the chuck on the cast iron and set up the low and slow by tucking onion 1/4" around the sides and adding some red wine water and beef stock, 3 hours later added halved potatoes, home grown carrots cut in 1/3's covered the mess with more water and gave it another
90 minutes. Everything is better when cooked outside. We're in this what, 3 weeks, going to be a long couple months.