The visit with my uncle and Carlin was great, as usual. The fall my uncle had earlier this year seems to have taken little out of him; that’s a relief to see.
During post-lunch espresso, I heard Carlin mention sage, growing in her herb garden. I inquired, she instantly produced garden shears, and I brought home three sprays of fresh sage. I wasn’t sure what I’d do with them (oh, how I love cannellini beans with sage, olive oil, and balsamic vinegar!) until I saw tri tip on sale. Why not? I particularly liked the “on sale.” I bought some potatoes to pan-roast with the beef, and here it all is, ready to go into the oven. More sage leaves are under the roast.
Here’s the project, over an hour later, before I turned the drippings into jus.
Red wine, anyone?