LONGLEAF STORIES

full circle in the hundred acre wood

IMG_0067 We gathered around this kitchen bar again tonight for yellow and red peppers, cucumber, hummus, jalapeno stuffed olives (yikes), salad and spaghetti with Smoky Mountain sauce. Over the weeks, we have all staked out a bar stool. The younger kids either eat outside in their wet swimsuits or go into the old part of the house (The Lodge) and eat at the counter while they watch tv or a movie. This photo is from a couple of weeks ago. The pans are holding a couple of Tuscan pot roasts, redolent with garlic, onion, red wine, beef broth, tomatoes and morels (the all important secret ingredient), plus some hastily pulled herbs from the backyard garden. They are ready to go in the oven. Slow roasted for three hours, the succulent result fills the house with a fabulous aroma that last for days.

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