October 23rd, 2011

bluebeard

Stew

Okay! Dinner for tomorrow night (beef stew) is prepped and in the fridge, so all I have to do tomorrow morning is put it in the crock pot and turn it on, and regardless of what ends up happening with evening events at my conference tomorrow night, there will be food at dinner time. (Monday being my usual day for cooking.)

I still find slow-cooking vaguely magical. My brain thinks 'cooking' should require some amount of timed interaction with the ingredients. Just putting everything in a container and coming back later to have a complete dish seems like cheating.