I Rock a Stove so Hard it Should be Moshing

I made dinner tonight. 

I know most of you will think, "So?"

Seriously though, you should really know that this is a major event worthy of boundless celebration as I am quite accomplished at turning average food stuffs into delightful morsels. 

I roasted a lovely and tender "grass fed" shoulder roast with the obligatory carrots, onion and celery.  I added a bit of salt, paprika, ginger powder (for real, try it), black peppercorn and a dash of pineapple juice.  Pineapple juice helps to tenderize the meat and adds subtle sweetness.  I also wilted some beautiful spinach, with olive and garlic, that I picked up from the Decatur farmer's market.

But the crowd pleaser is always the roasted potatoes.  I roasted them in olive oil and a bit of salt and surrounded them in thick wedges of Vidalia onions.  As the potatoes came out of the oven I tossed them with finely chopped oregano and rosemary from my patio.

This was the pulled together, last minute dinner mind you.  Don't you just want to live with me?