The library’s copy of Cooking Light’s Holiday Cookbook had a few recipes that I copied down. Friday, I found every thing on my long grocery list (including Parsnips, porcini mushrooms, turnips, and Merlot which were new to my kitchen). This afternoon, I started cooking. From start to finish, the meal (minus clean-up) took 2 hours 20 minutes.
We had roasted beef ribs, seasoned only with a salt & pepper blend called "steak seasoning". I also took the cookbook’s suggestion and made mashed potatoes.
Overall, the concept is good. The flavors and colors and scent are appealing. However, if you follow the instuctions to a tee, the texture is not satisfactory. The vegetables did not turn out even in their degree of softness. A second thing to consider is whether or not you want to stand over the stove, babysitting your vegetables for that long.
It was an interesting change, but for less money and less time, one can enjoy an easy "throw-in-the-oven" Sunday roast.