Pocono apropro

Our mini break menu suited our locale well, until our departure breakfast of spinach, fried egg, and sauteed lump crab meat.  Everything else was quite comforting.  

Sunday night's chuck roast was delicious.  I marinated the roast for a few hours in the fridge with some bbq seasoning, apple cider vinegar, and olive oil...then cooked it for 2 hours at 350.  The meat was tender, aromatic, and flavorful, but the visual highlight was the purple potatoes.  We haven't had a "potato" in ages, when I saw the purple ones at WF, I felt certain we wouldn't be too carb indulgent because any natural purple food had to have significant health benefits.

I boiled the potatoes for 20 minutes or so, fork smashed them, then topped them with garlic sauteed in olive oil, chopped chives, and a twist of lemon juice (this made color more vivid).  They're much drier than white potatoes but they were quite delicious.

On Monday the temperature dropped significantly and we spent the majority of the day outdoors - the fellas golfed and the ladies checked out the Delaware Water Gap and a bit of the Appalachian Trail.  I also learned that PA has a canyon and a few falls that are worth seeing...so that's on my to do list when we visit Ithaca this summer.  

Dinner Monday hit the spot - turkey kielbasa and cabbage...a great one-pot dish!