I know, two days into school and I’m already dishing out pot roasts, as if we had already switched on the furnace and were full-on into fall. (I made gingerbread too this week. I know!) Really what’s happening is I’ve been spelunking through my freezer, making room for the berries and tomatoes and soups and curries I’ve been making to keep everything that’s coming in to season all at once from composting itself on the countertop. And those items that take up the most real estate are the first to go.
Plus, making things like pot roast and muffins makes me feel like I’m on the ball with life, taking care of things. Who cares that I shovelled the stuff off my treadmill onto my bed and when it was time to go to bed shuffled it all to the floor, and have since piled even more stuff onto the treadmill (which is beside my desk because I truly believe one of these days I’m going to use it) and there’s still stuff on my to-do list from last summer? I made pot roast for dinner. I’m on it.
Although pot roast is traditionally a Sunday Night food, it really should be a Tuesday or Wednesday night food, because you can brown it and throw it in the oven within ten minutes of walking in the door, and the house smells like dinner for a couple hours while you putter around and do homework or watch the kid practice skateboard tricks or whatever, toss a couple handfuls of new potatoes and carrots right into the pot as it simmers, and have leftovers to turn into sandwiches or chili or quesadillas the next day. (And if it is Sunday, you can do all this in your PJS.) Or if there’s enough, you can slice it and freeze it in its gravy for another night when you don’t have a couple hours to putter between getting home and eating dinner.