Persevere, Balconies,

I don't know, now, just how long I have been having trouble with my wifi, it seems like months and months to me. I had new wiring put in, a new modem, tech experts taking control of my computer, tech expert coming to my home and telling me it was the fault of my laptop, nothing to do with them. Then I started getting all kinds of error messages from my desktop which is hard wired to the internet. I finally wrote an email and said that I was not happy and that although I didn't want to change ISPs, it looked like I was going to have to do so. Lo and behold I got the supervisor calling me and he put me on to a technical supervisor. He said, after some examination etc., that he thought the firmware in my modem wasn't very good and he would load new on to it. Said it would take a couple of hours, then I should monitor my devices. After a couple of hours I didn't have any internet at all. I called them back and they sent a technician the following day. He fixed everything for me and lo and behold, I seem to have had continuous wifi ever since. If all it was was the modem firmware, why couldn't someone else have found that weeks ago? It's not my modem by the way but theirs. So now it seems I can use my desktop, laptop, tablet and Kindle, without any more problems. Hurrah.

The wing of our apartment building opposite us has finally been finished and all their new balconies

have been installed. The top part of the wall is clear which means people will be able to see out whereas before they couldn't do so. I assume by now they have also had their doors unlocked although when I spoke to one person, who's balcony had been finished by Friday, she was still unable to go out. Of course I have no idea when they will get round to us. The four balconies below us have had their walls removed. That applies to all three tiers. I think the same thing has happened out back and with some of the balconies out front. As Matt says, nothing we can do about it so why worry. I'm not worried, just want to know.

Pot Roast is such a comfort food in this part of the world so when I saw this version I had to share and will probably cook it soon.

Pinot Noir–Braised Pot Roast with Root Vegetables

This supertender pot roast from Ben Dailey of Cebo in the Finger Lakes is all about the wine.

Because it's the only liquid the meat braises in, be sure to pick out one that's rich and fruity.

2 Tbs extra-virgin olive oil
2 lbs chuck roast, cut into 1 1/2-inch cubes
Kosher salt
Pepper
All-purpose flour, for dredging
6 medium carrots, peeled and cut into 1-inch pieces
3 medium parsnips, peeled and cut into 1-inch pieces
2 leeks, white and light green parts only, cut into 1-inch pieces
1 lb celery root, peeled and cut into 1-inch pieces
One 750-ml bottle fruity Pinot Noir
4 Tbs unsalted butter
1 tsp white balsamic vinegar
pickled red onion
1 red onion, thinly sliced
1/2 cup white balsamic vinegar
1 bay leaf
1 Tbs sugar
1 Tbs kosher salt
1 tsp whole pink peppercorns
mashed potatoes
1 1/2 lbs Yukon Gold potatoes, peeled and cut into 2-inch pieces
1 sweet onion, chopped
Kosher salt
Pepper
4 Tbs unsalted butter
Chopped parsley, for garnish
Extra-virgin olive oil, for drizzling

1. Make the pot roast In a large enameled cast-iron casserole, heat the olive oil. Season the meat with salt and pepper and dredge in flour. Working in 2 batches, sear the meat over moderately high heat until browned all over, 5 minutes per batch; transfer to a plate. Add the vegetables to the casserole and cook over moderate heat for 5 minutes. Return the meat and juices to the pot, add the wine and bring to a boil. Cover and cook over low heat, stirring occasionally, until the meat is tender, 1 hour and 30 minutes. Stir in the butter and vinegar; season with salt and pepper.

2. Make the pickled red onion Pack the sliced red onion into a 1-quart jar. In a saucepan, combine the vinegar, bay leaf, sugar, salt, peppercorns and 1 1/2 cups of water and bring to a boil until the sugar is dissolved. Pour the brine over the red onion and let cool; drain well.

3. Make the mashed potatoes In a medium saucepan, cover the potatoes and onion with cold water and bring to a boil. Add a big pinch of salt and simmer until the potatoes are very tender, 40 minutes. Drain the potatoes; return to the saucepan. Add the butter, season with salt and pepper and whisk until a chunky puree forms.

4. Spoon the mashed potatoes into shallow bowls. Top with the pot roast, garnish with the pickled red onion and parsley and drizzle with olive oil; serve.

Tips: The pot roast can be refrigerated for up to 2 days.

Author: Ben Daily of Cebo
Source: Food and Wine

Have a great day