Bob, maybe your wrist went to it's default setting.. :rotflmao: ;)

I get the porketta at whole foods and just drop it in the pot. I usually do a 2# roast in 1/2 cup white wine with spuds/carrots/onions.
Marsala was a bit watery due to overuse of chicken stock. The meat was perfect, but the shrooms came out a bit soggy.

Shrooms should go in with a 1/2 hour cook time left.....they have a lot of moisture content and water down a stew as well as get soggy if they cook too long

Good advice. Same goes for sweet potatoes, they tend to soften much quicker than the idahos.

if you buy Shi take mushrooms (the filet minon of mushrooms) and dry them UPSIDE down in the sun they absorb vitamin D like ten times what they originally had

then you can add them to absorb excess water and make a vitamin D power packed stew....

Vitamin D is required to absorb calcium ...and scientists are just now realizing how truly important vit. D actually is

and how deficient we Americans as a whole country are with it.