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A few weeks ago we were in Huntsville, Alabama performing at the Von Braun Center. During our afternoon rehearsal a fine looking gentleman showed up and said he wanted to know if he could see me. He had photographs of the two of us when we met in Vietnam some 38 years ago. It was in the little village of Cu Chi where he was stationed and I was visiting along with two other gals and Johnny Grant. Al said "Heck yes you can see her!". Every once in a while it is my great pleasure to run into a Vietnam vet that I met during the war. (The before and after pictures are a must, we always look a lot different now than we did then!) I went there in November of 1968, just after the Tet offensive. It was my second season on The Carol Burnett Show. I was "hey, nineteen". It was an amazing three week adventure. I came home with lots of phone numbers, and spent weeks afterwards calling parents to tell them I had just seen their boys. I know many of those boys never came home so when I get a chance to see one now, the flood of memories is overwhelming. So this trip I got to visit with Major Robert L. Usher, US Army (retired). After he left Al said "Does it ever amaze you the stuff you've gotten to do in your life?". I have been very lucky! Here, courtesy of Bob is a picture of me, him and Karen MacQuarrie who was the runner up to Miss World that year. Thanks, Bob and thanks to all of our vets!
Huntsville was a great trip but, as always, when we get
back I can't wait to do some home cooking. With Vietnam still in mind something
distinctly American seemed like the perfect choice. So herewith I give you my
sister's perfect pot-roast recipe .Love,
Vicki
Perfect Pot-Roast
Ingredients:
1 3-4 lb. pot-roast
Your favorite seasoning salt (I use Lindeman's)
fresh ground pepper
olive oil
1 sweet Maui onion, quartered
4 celery sticks
1 bag baby carrots
several potatoes, halved
2 C beef broth
1 16oz. can of ready chopped tomatoes
1/2 bottle of Syrah
3 T brown sugar
8 cloves
1 cinnamon stick
Directions:
1.Season the pot-roast generously with the season salt and the fresh ground pepper. In an oven proof pot with a lid, brown all sides in olive oil. When browning the last side, throw in all the remaining ingredients.
2. In a 350 degree oven, roast for 2 hours covered, 1 hour uncovered.
So easy, so yummy!!
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