OK, still not ready for the deep posting. And I may not be for a couple days.
So I've decided to share with you a very satisfying meal, the one I made for my family today. Apologies to vegetarians in advance; it's a crockpot pot roast.
This morning, I took the thawed roast (around 2 lbs/1 kg) from The Healthy Butcher (lots of organic meats, and they taste so wonderful--they also deliver!) from the fridge and seared it in a little olive oil over high heat. Tip: If you have a vent fan, turn it on before you put the meat in the pan. Smoke alarms at 7:30 am are no fun for anyone.
Before I put the roast in the crockpot, I chopped up a couple potatoes and stalks of celery and put those in the bottom. Place the roast on top and sprinkle an envelope of French onion soup mix over it. Then I spread two cans of cream of mushroom soup over the exposed parts of the roast--I think the original recipe only calls for one, but a second one is nice. Throw some chopped carrots around and on top of the roast, cover, turn to Low, and wait.
It was so nice to walk in to that aroma this evening. The juices of the roast and the soup combine into a very rich gravy. And the roast and vegetables all were wonderfully tender.
I have another favorite food day coming up since US Thanksgiving is coming up this Thursday. It'll be just the three of us since we couldn't organize anything bigger, but we've drafted a menu with all of my favorites: dressing, green bean casserole, and sweet potatoes, OH MY!