Well, I don't know about you, but I like to hunker down and go to town in my kitchen. Sunday, I made a batch of crispy on the outside, chewy, fudge-y, chocolate-y brownies. Mr. OP was upstairs and followed his nose right to the kitchen just as they were coming out of the oven. The smell was wonderful!
After the brownies I put on a huge pot of chili. I'm not a fan of kidney beans so I use white northern beans, a few pinto beans, black eyed peas and chic peas. I like to add my spices (chili powder, cumin, cayenne, black and white pepper, and salt) directly to my browned meat, garlic and onions. I add chicken broth (made some fresh the day before), stewed tomatoes and tomato soup, plop in a bay leaf or two and let it simmer all day. It will be perfect for supper this week, all we'll have to do is heat it up.
While the brownies were baking I got my pork roast ready to go in the oven when they came out. I like to buy a bone-in loin end, that way I don't need to bake it on a rack - it has one built in. It basically looks like a bunch of bone-in pork chops stuck all together. I rub the outside with olive oil, stud the entire thing with cloves of garlic, add liberal amounts of kosher salt and fresh black pepper. Then I roast it uncovered at 275 degrees for 4-5hrs (low and slow).
It comes out all golden brown and juicy!!! I made a pan of roasted fresh veggies - yellow and green squash, red peppers and mushrooms tossed in a little olive oil and garlic to have with the pork roast for Sunday supper. I love these kinds of meals - nothing prepackaged. We'll have these leftovers one night this week too.
I also played in my studio a bit. I'll share photos from the fun later this week. The weather yesterday wasn't as bad as they said it was going to be, I just hope that they are spot on with their predictions for the rest of the week - we're supposed to get into the 60's.
Do you use a roasting rack?