That Peter Vella wine is more like $13 for the five litres. I think that it actually keeps better in the bag in the box because air doesn't get into it. I usually buy a typical (750 litre) bottle of red wine, because I was told that to use it at it's best it should be finished in a week or less. I spoke with a liquor store guy tonight--even if it is a wine that is kept in the fridge, like a chardonay, it still has a practical life of about a week once the bottle is opened, he said. (I've had some around for a LOT longer than that--I guess I was cooking with vinegar!)

Robin, I didn't grow up around much gravy, only on rare meals like Thanksgiving for the smashed potatoes. We weren't much into it. (We do make turkey gravy these days for hot open-face turkey sandwiches.) But we loved French dip sandwiches so always kept the drippings from tender lean beef roasts and mixed in water and a little seasoning for the au jus.

Okay, you had to cook the roast--but it's easy. Stab it a few times with a knife tip, stuff in slices of garlic into those holes. Turn on the oven as hot as it will go without being on broil and let it heat completely. Put the roast in. Leave it on for 6 minutes per pound, then SHUT THE OVEN OFF and don't open the door and leave it like that for an hour. It's wonderful when it's done. If you want it less rare, do 7 min/pound.


SRS