Puzzle Description:

Three words using the letters "From The Past" to describe this image.

#1: Teresa K (fasstar) on Jul 26, 2019

Fun With Anagrams - For Wombat
https://webpbn.com/26783

Fun With Anagrams - For Skittleys
https://webpbn.com/26785

Fun With Anagrams - For SonnyChris
https://webpbn.com/26786

Fun With Anagrams - For KatherineB
https://webpbn.com/26791

#26793: Fun With Anagrams - For Janice Moule
https://webpbn.com/26793

#26821: Fun With Anagrams - For Gator
https://webpbn.com/26821

#26822: Fun With Anagrams - Another for Gator
https://webpbn.com/26822

#26829: Fun With Anagrams - For Kurt Kowalczyk
https://webpbn.com/26829

#26835: Fun With Anagrams - For Thomas King
https://webpbn.com/26835

#28932: Fun with anagrams - for Donna McFarland
https://webpbn.com/28932

#29795: Fun With Anagrams for Besmirched Tea
https://webpbn.com/29795

Her Royal Majesty's (HRM) POT FEAST

obviously.

Part of therms
This poor waiter's role is to hold a hot pot.

mat/tam fresh pot

therma pot fs

meat pot hrfs

I'm working out a couple of options, but none of them work all the way through. But I'm done for now. Maybe someone else can build on my efforts.

Oops, I had an extra R.
Pat of therms
Parts of meth (or them)
Strap of them (or meth)
Parts of them
Traps of meth

I get: parts of them, past for them.
Three words, three vowels, so unless "PM" or some other initialism is included...
heft pm roast? nah, that's silly.

Can't you see it's a HOT REF STAMP? Well, maybe not. I keep wanting to have a FRAME in it, but since there are three words, each can have only one vowel.

ARM HEFTS POT. How could we not see it immediately, since the picture shows it so clearly?

Wow, Bruce.

I was going for roast meat... pfh leftover. urgh.

For Marjorie:
PFH, ROAST MEAT! (the "pfh" is obviously a sound of disgust or dismissal)

But there's only one A, so "roast meat" won't work.

Enjoyable

Bruce, you got it with ARM HEFTS POT.

Kristen, "Pfh!" would be just the sound a vegan might make.

I say "Bring on the pot roast!" I've never been able to cook a good pot roast. Anyone have tips on choosing the right cut, and how you cook it?

Teresa,
Chuck roast. Wipe the roast with paper towels to remove moisture. In a Dutch oven, brown it on all sides in a little oil. That adds a lot of flavor. Remove it to a plate. Add one chopped onion to the oil that remains in the pot and cook that, stirring often, until it is browned. Add chopped celery and carrots, and return the meat to the pot. Pour in enough beef broth (canned is OK, Beef Consomme would be even better) to come about halfway up the meat (You want to braise it, not to boil it). Cover and cook on medium-high until the liquid comes to a boil. Reduce heat to low and cook for 3 hours, adding chunks of potato for the last hour, if you want. OR after the liquid comes to a boil, cook in a 300° oven for 3 hours. OR, after browning the onion, transfer them and the meat to a slow cooker and add the celery, carrots and beef broth to that, and cook on High for 3 hours or Low for 6-8 hours. Along with the carrots and celery, you can add 2 tsp dried thyme or oregano and a bay leaf.

Note that the cut of meat should be fairly fatty. A chuck roast is ideal. (Don't use a top or bottom roast.)
Also pot roast is ideal for a slow cooker. Just put it in for around 8 hours.

I have tried this and it's not bad at all:
https://www.mccormick.com/spices-and-flavors/recipe-mixes/bag-n-season/bag-n-season-pot-roast

Mmmm Mmmm good!
good one Teresa.

Bruce, I think that's how my Mom used to cook it. I like the slow cooker idea.

Norma, I think I will have to try your idea too.

Joe, I think that was my mistake, using leaner cuts with little fat. I'll definitely try the chuck.

Jewel, thanks!

Neat image. Had to guess several times.

Goto next topic

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