One of the things I really like about the internet and social media is the ability to reconnect with people you’ve lost touch with over the years. Childhood friends that moved away and the Christmas Cards became less and less. Thanks to the marvels of social media, the friends I grew up with are once again people I “see”.
How does it go? In 1492, Columbus sailed the Ocean Blue. Five hundred and twenty-seven years later, Federal Banks are closed as Americans rush to the shopping malls for Columbus-Day specials. Hum, not so sure how I feel about that. One thing I can tell you is that you aren’t going to find me in a mall. While there might be things I’d like to have, there is nothing I need so much that I am willing to fight through a crowd of crazed bargain shoppers.
The inspiration for this recipe came from Bare Feet In the Kitchen. Her Italian pot roast was cooked much longer, to the point that the meat was shredded prior to serving. She also used a combination of 1/2 cup water and 1/2 cup red wine. While her recipe looks delicious, I wanted dinner a little sooner than the 4-hour cook in the oven. (The original recipe can also be cooked in a crock pot for about 8-10 hours).
Once upon a time, the best thing about Crock Pot Suppers is that Kiddo was the “cook”. All I needed to do was plan the menu, then shop. Print out a recipe in the morning, and the rest was up to him. Now I’m the stay-at-home cook and Kiddo is a working man.