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10 Aug 2009

Pepper steak over rice, with roast potatoes; cinnamon rolls for dessert. Pepper steak over rice, with roast potatoes; cinnamon rolls for dessert.

This was good. I opted to pull the steak out of the pot at the end, and cut it into bite-sized pieces on a cutting board, while the sauce thickened. I couldn't stir the sauce around these two big hunks of meat, and I was pretty sure that trying to cut the hunks of meat with our piddly dinner knives (we really must get some steak knives sometime) while they were on top of rice would just be an exercise in frustration. Other than that, I didn't tweak this recipe; no need. The taste was good.

The roast potatoes didn't come out quite like I expected, but I shall try them again sometime.

The cinnamon rolls .. need more cinnamon. I iced these with a plain icing sugar & milk combination; next time I'll add some cream cheese into the mix: it was too sweet, especially in contrast to the lack of overly sweetness of the rolls themselves. But, using softened butter to spread on the dough worked much, much better than previous attempts to use melted butter, so I highly recommend that. I worked the softened butter, cinnamon, and sugar together with a fork. These rolls came apart too easily, and weren't the big, fluffy things I was looking for, despite the huge amount of yeast that was called for. I'll try one of my other recipes next time.

Good eats! And now, good bed time ;-)

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