After a few days of cooking, the fridge is full of this and that. I play a game of “I Spy” and reclaim Sunday’s pork roast, excavate mushrooms from the crisper drawer, and hope the red bell, which is old but not forgotten, still offers sweetness and summer crunch. But first I rummage around for…
Category: Meat
Big Blue
I have always been fascinated by the pot roast, or more appropriately, by the idea of a pot roast. Growing up, it was a Sunday dinner staple for a number of my friends, but for me it was a marvelous and unknowable mystery. I remained captivated by the pot roast, for it was on television,…
Remember the Taste 