I had heard a Food Network Star talk about the Crock Pot being an underused tool in the summer, and thought hmmm, that makes sense to me. Generally associated with roasts and comfort food, and relegated to fall and winter (guilty), it cooks without heating up the kitchen--a bonus in summer. And just as coming home to a roast dinner after school/work in the winter delights the senses, coming home to a meal after a day at the beach or the pool rocks. Right? Only thing between you and dinner is a shower. Maybe a fresh roll. No sweating over a stove or grill. Works for me.
Well, I got right on my self-imposed challenge and tried a new recipe. I made buffalo chicken and was happy with the results. So were Liz, Jim, Deanna, and Chris who all got a sample. (Unfortunately it didn't really photograph well.)
And then the summer got away from me. Fortunately, I am my mother's daughter and had a 3 pound shoulder roast in the freezer. (Get this: it was on sale for 1.99/pound, and had a $2 off sticker on it because it was the end of the sale week, so I only paid $4.63 for it!) Aware that I had not met my Crock Pot challenge and had only this weekend left to do so, I took the roast out to thaw earlier this week.
As I write, I'm less than eight hours away from a bbq pulled pork sandwich. So I'm off to the store for some fresh rolls and cole slaw and then headed to the pool with my hilarious book.
|last time it looked like this|