Slow and easy.

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I made it to, perhaps, 9:00, give or take an hour or two, then crashed hard.  I was down for two hours.  Given the givens, that was just fine.  I haven't been able to do much today.  I will be looking for paperwork soon.  I have been doing some of that, I'll just be doing more.  As well, I believe I am about to cook a beef roast.  I am hoping to pulverize the remnants into something like a beef-based deviled ham.  The canned stuff is a bit salty, and has a lot of weird stuff in it.  It might as well just suggest that it is a full 70% edible!  Almost anything you buy, cooked and ready to go, isn't all food.  I don't might going heavy on salt, but there are limits for me.  I finished the leg of lamb yesterday, for dinner.  It really was as good for leftovers as it was the first shot.  I did well with that.

It, being winter, is dark much of the time.  The darkness is lifting, if not so much due to more sunshine.  The days are simply getting longer.  More of even a dirty sun is better than less, if you like, need, or just want more light that is.  And I do, save in high summer.  I am happy to put up with high summer and high winter to have the change though, very happy to trade doldrums, or worse, for alternating seasons.  I've tried the bland weather.  It just wasn't for me.  Better still, rather than quite as raw as N.W. Iowa winters, and tornadoes, here it is much smoother.  Not as cold even when it is the coldest in years as this year.  And while we get more snow, we have more places to put it, somehow.  Plus, we have mountains if getting out and playing in snow is the way.  Oh, and just a short drive away is perpetual spring-like weather.  Although, something to be said for Iowa, at least in the N.W., is that it raised em' strong.  Those who couldn't take it or couldn't use their head didn't make it.  Barbaric, but...

Well... on to... something.  The roast, I think.  First I'll just season it, and let it come to room temp.  That just helps tenderize and get it to cook right.  I'll be adding butter heavily, as this particular roast has almost no fat.  First to sear it, then to baste, really.  If I don't care for it all that much, I'll turn more of it to beef salad.  All good.  Later.