Monday I made another ribeye roast on the rotisserie. Easy to do and
nice to eat. Just season, poke with the rod and holder, sit back and
let it spin 90 minutes.

Four of us for dinner and plenty left over for another couple of nights.
Hassleback potatoes, mushrooms with sour cream, tomatoes with herbs
and balsamic vinegar

https://i.postimg.cc/y8H4zTLR/Ribeye.jpg