Pot Roast, April 10, 2016

My wife has discovered a real love of the crockpot this winter. Yesterday was a perfect day to use it for a very homey meal. We had a roast in the freezer, so she stuck it in the fridge to thaw on Friday night. Sunday morning, her only morning off last week, she arose to put the roast, along with beautiful carrots and onion wedges, on to cook. She also made breakfast, fried eggs and garlicky hash browns, while she was at it. When time for Sunday dinner rolled around, she served the roast with mashed potatoes, gravy, corn, and warm breadsticks.

My contribution was Breyer's homemade-style vanilla ice cream (which did not taste like the ice cream Lew Muhleman had us kids crank at our annual Independence Day gatherings) with homemade cherry sauce. It was swell! The sauce would be great on pound cake, angelfood, or waffles. I think I'll toss in a little liqueur next time.

Cherry Sauce

1 c. water

Scant 1/2 c. sugar

1 heaping tbsp. cornstarch, dissolved in a little cold water

2 tsp. vanilla

12 oz. whole frozen cherries, thawed (fresh would be great, in season)

Bring water and sugar to a boil, stirring to dissolve the sugar. When it's dissolved, add the cornstarch & water mixture. Stir well. Add vanilla & cherries. Cook, stirring, until thickened. Cool if using on ice cream.