The beef was from a cow on the ranch. We actually have the last chuck steak from Wobbly in our freezer. When it comes to short-cooking or long-cooking beef cuts my preference is keeping it simple. Salt, pepper. For a steak rub it with olive oil and garlic. For a roast, leave most of the fat on and throw in a few cloves of garlic or a whole head, halved, plus a sprig of rosemary.
The squash was freshly picked by a neighbor, who was eager to part with it. My four year-old nephew Joseph planted potatoes a while ago and got to pick them yesterday so I roasted new potatoes with olive oil, freshly picked onions and fresh thyme from the garden.
Boursin is a cheese spread one can pick up expensively at a specialty or major grocery store. It is also an inexpensive treat that can be used year-round to entertain family and friends. My mom always started out with 16 oz cream cheese, softened, and 3T softened butter. After that she stuck to the recipe for a while. I didn’t. This weekend I added s&p, basil, thyme, oregano, scallion, and ancho chili powder. Mix in a food processor, chill for several hours then let come to room temperature and serve with toasts or crackers.
Cooking with Dee 
Wobby sounds very tasty.