More Cheese More Chocolate

Even before the last bite of last weekend’s carnitas were eaten, I was thinking about what slow-cooked meat I wanted to make next.  Never mind the fact that I spent most of my free time last week feeling queasy from reading Eating Animals.  I wanted beef.

I made an abridged version (no veal knuckles or calves feet) of Julia Child’s pot roast – chuck roast, wine, a little beef broth, carrots, celery, onion, turnips, garlic and thyme, simmered on the stove and then in the oven for a few hours until tender.

While it was cooking, I made almond milk.  I don’t know that I’ve ever had almond milk before, but knowing that I could easily make it in my Vitamix was enough to make me want to try it.  Quick, delicious, and pretty exciting.

I also baked a carrot cake in my new little bundt pan.

Voilà! The roast done roasted.

Pot roast, gougère, roasted potatoes and brussels sprouts

Not quite enough lemon-cream cheese frosting for my liking, but it will do.

Homemade quick pickles to make Brasa-like sandwiches with leftovers

Monday night dinner: leftover pot roast, sharp cheddar, pickles, spinach, and homemade horseradish mayo on a Rustica baguette

Our minds were blown.