It's pot roast time
A week of rain and temps in the 50's has one benefit, at least -- I've broken out the slow cooker again, which has had an extended hibernation during the summer months.
I guess there was really no need to put it away for the summer -- I could have, if I'd been willing, tried my hand at some ethnic slow-cooked recipes that work well with hot weather. But I just wasn't. It was easier to grill or prepare other quicker fixes during that time.
So we're getting back into the swing of things today with a pot roast -- that most traditional of Yankee fare. I'm cutting corners today, using one of those instant slow cooker meal prep things you can buy in the grocery store. Got it on sale, and scored a decent deal on a roast. The effect isn't the same -- rehydrated vegetables and potato slices instead of the "real" deal -- but it's an easy meal to make that everyone seems to enjoy.
Only problem with the slow cooking is that the smell of whatever you're cooking seems to permeate every corner of the house within a couple of hours, and today is no exception. Last year when I first started using the slow cooker which we received as an anniversary gift (it's coming up at the end of the month), I wanted to gnaw my own arm off from the hunger.