As soon as the temperature drops, I begin to nest. I make stock, clean the house, air out the blankets, and braise things. You know, I nest. Feather the nest. This Fall is no different. Yesterday, I made chicken stock, chicken soup, and pot roast.
September has always been a month of growth for me. Over the years, I've taken photography classes, learned to surf, studied tai chi, and all sorts of things.
This year instead of looking for something to enhance my personal growth, I cut off all my hair. Yup, that's a 3/8" buzz cut.
It feels so fabulous. When the wind blows on my near-naked scalp, I get goosebumps.
Here's another view of the Naked Head:
I feel so free!
Oh. About the pot roast. I used a 7 bone roast, fennel, celery, onion, mushrooms, thyme, garlic, and red wine. Season and sear the roast. Remove from pan. Add oil and saute veggies until fragrant. De-glaze with wine. Lots of wine. I had a really nice cabernet that my dog sitter left for me. I didn't want to cook with too much of it so I used a 50/50 blend of wine and beef stock.
Bring liquid, roast, and veggies to a simmer. Cover tightly and bake at 375 for 2.5 - 3 hours. Flip the roast every half hour.
The secret to tender pot roast is to bring the internal temp up to about 150 and keep it there for one hour. This will melt all hard, tough, nasty bits.
Once the roast is fork tender, remove the meat and simmer the broth until it reaches the desired consistency.
Cheers and may your nest be as cozy as mine is.