That could be a country song title, I believe. “Slow cookin’, just slow cookin’ my life away.” Work with it, folks, and when you win your Grammy, make sure you tell the world that you got the idea from Daisy at Compost Happens.
But anyway, back to business. I may have set a new record last week: four days out of seven, I used a crock pot. Monday: brunch casserole for supper. This dish of eggs, milk, herbs, and whatever strikes my fancy simmered all day on a low heat. When I got home after school, it was almost done. I cooked up maple sausages on the side, and we were ready to eat.
Tuesday: butternut squash. Or did I make that on Sunday? It was a rather large squash I’d bought at a September farm market. I skinned and chopped a little more than half of it, added a little broth and butter, and let it cook all day on low. Yum. It was a little heavy on the liquid, so I drained it through a colander before mashing it all. Delicious.
Wednesday: I had a staff meeting after school, so I knew I wouldn’t have much time to cook. Out came the big crock, and in went the chili. Amigo added noodles and stirred the mix late in the afternoon for a good Wisconsin chili mac, and it was ready when I walked in after my meeting.
Then Saturday rolled around. Chuck was out of town, so I made something Amigo and I like that Chuck can’t stand: lamb stew. I had a container in the freezer, so I dumped it into a small crock on low. Amigo and I had it with leftover rice. It was very good, I must say, and very low maintenance.
This week promises to be busy, but not quite as busy as last week was. The crocks might stay in the cupboard. Then again, maybe they won’t.