It’s the middle of October in NYC, but it sure doesn’t feel like it. It’s been in the low 40’s for the past three days, with a cold, raw Northeast wind. Winter doesn’t usually start here until after Thanksgiving, but we’re getting an early dose.
I took advantage of a couple rain-free hours this morning to buy the ingredients for a pot roast, the perfect meal for a day like today. Every once in a while I get some time to watch TV in the evening, and this week I happened across the Barefoot Contessa, who was doing a show on Pot Roast with baked potatoes. I have always liked her elegant but simple recipes, and the pot roast sounded like a perfect dish for the weekend, so I wrote out the ingredients and put everything together this morning. The great thing about a pot roast is that you do all the work at the beginning and then just let it sit in the slow cooker for a few hours, filling the apartment with a mouthwatering smell.
The best thing is, I’ll have leftovers for about three more meals.