When I got home at lunch on Monday, I had two goals. One was to wash the bedding (that didn’t get done over the weekend) so I stripped the bed and started the washer.
The next was to make that roast I’d thawed out on Saturday (so everything would fit in the freezers). So, I got out the oval slow cooker and peeled a couple of carrots. I cut them on the bias and threw them in. Next came two yellow onions, peeled and cut into quarters, two cloves of smashed garlic and about six Yukon Gold potatoes (not peeled).
I seasoned the roast with salt, pepper, thyme and rosemary leaves. I pressed those in and put the roast on top. I added a couple of cups of chicken stock I needed to use up, topped it with button mushrooms and, as an afterthought, some dried parsley. I turned it on high and made a sandwich for my lunch.
When I got home, I turned the slow cooker to “Warm,” threw the bedding in the dryer and took two bags of trash and two boxes out to the road. Even though I had my leather jacket, my hat and gloves on, I was freezing when I got back inside. That wind cuts like a knife today. I kicked the thermostat up two degrees to try and get warm again.
About 8:00 PM, I made a plate of food (it was excellent, BTW) and ate dinner watching TV. About 10:00, I put the leftovers (and there were lots) into my Tupperware bowl and into the fridge.
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