It's chowtime forever
I've wanted to post for the last four days, but all I can think to post about is food. It's a little ridiculous to consider how much I'm thinking about food lately.
On Sunday I went to Costco with Colleen and Dave (not Colleen's-Ex-Boyfriend-ie-Me-Dave, but Colleen's Current-Boyfriend-ie-Not-Me-Dave) and I bought some Italian sausages and mini-baguettes -- y'know, for sausage sandwiches. Later that day I bought a slow-cooker because I hate hate hate cooking sausages. The next day I bought a roast and then made the roast in the slow-cooker overnight. It was some sort of heaven to wake up to the smell of pot roast. Even though I still have enough sausages and pot roast to feed me for a week, I'm already looking at slow-cooker recipes. I'm thinking something in the barbecue pork family ...
Last week I weighed myself at the gym and came in at 172 lbs (that's 12.3 stone for you old skool British readers). That's 10 lbs more than I'd like to be, but I really only notice when I'm greasing myself up for Saturday Night Skinny White Guy Oil Wrestling ("a Saskatoon tradition!" according to the old-timers in the audience).
I'd love to post about something other than the deliciousness of slowly cooked meat, the inadvisability of heading for the 7-Eleven ice cream case when you're drunk, or the fear that I'll not get to my tenth/free meal at the employee cafeteria before the school year is up ... but what else is there? It's all vague stress and powerlessness for the next month or so.
Actually, that gives me an idea. I'll see if I can push myself away from the table long enough to make it happen.



2 Comments:
How do you make barbeque pork in a slow cooker without filling it with smoldering charcoal? And a follow-up question, would filling a slow cooker with smoldering charcoal void its warranty?
Ah, that's the beauty of the slow cooker: You fill it with cold charcoal. Over the course of eight hours the charcoal starts to smolder and just before it gets dangerous, time's up and the food's ready.
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