Roast Beef Rubbed with Herbes De Provence

For our first Sunday Supper we served a combination of two sirloin and two tri tip beef roasts that were 2.5-3 pounds each. Roast Beef The day before you cook the roasts, rub them generously with a blend of dried herbs, salt and freshly cracked black pepper. Add 2 tsp salt and 1 tsp pepper…

Shopping For Farmer’s Market Supper

Susan and Jennifer hit the downtown farmer’s market to shop for locally grown beef, handcrafted goat cheese, fresh flowers for the tabletop, and ripe produce. But first, yoga in the park.