So queried Patrick, upon peering into the pan merrily simmering on the stove whilst I sliced the roast beef. To be fair, I could sort of see his point.
And, since Ann asked what the pasta with my beautiful roast beef was, I'm obliged to tell all of you.
SORTA PASTA FLORENTINE
1 pound mini penne
10 ounces frozen chopped spinach
1/2 can diced tomatoes or 2 tomatoes, diced
1/4 cup olive oil
1/4 onion, minced
30 turns fresh ground pepper
Bring a pot of salted water to a boil, and add the penne. Return to the boil, add the frozen spinach, and cook for 11 minutes. Pour into a colander to drain, and cover the colander with the pot lid. Pour the olive oil in the pasta pot, and return to the heat. Saute the minced onion for 1 to 2 minutes, then add the tomato and cook for 2 minutes more. Stir the pasta and spinach combo into the onion and tomato mixture, and add garlic powder and pepper to taste. Stir in more olive oil as needed to moisten the dish. Serve at once.
Also, for those who wondered, I can't thinly slice anything without this wonderful slicer. This is the turkey I made last night coming off the slicer.
The meat is held on a carraige which is pushed back and forth across the blade; you can make the slices as thick or thin as you like. This one was on clearance from Penney's for about $50, and, believe me, it was worth every penny of the cost!