With Irene, the return to the blog

I am back! I now have two kids and that is the reason the the extended absance. We had PJ in November and the quality and quanity of my meals had delined. But now I feel that I am getting use to the new normal and have been able to return to the kitchen. Upon our return hurricane Irene paid us a visit. I realize I am posting this a few weeks after.We were so lucky the Cape did not get hit that bad, but I have many friends who lost power for a week.

 I made a slow cooker pot roast, nothing like pot roast on a humid day! I had a pot roast in freezer and wanted to make it in fear we loose our freezer. This was the last for the cow we had from Vermont Natural Beef. I made Italian Pot Roast from America Test Kitchen's Slow Cooker Revolution . Using the slow cooker help our kitchen from becoming too hot.

The day before the storm we had to get out! Sunday was going to be a long day. We went out for pizza at Siena and for dessert at Charlie Cupcakes both in Mashpee Commons. Sara said she wanted pizza for lunch, but it was  not hard to twist my arm.

PJ wanted pizza too, and I couldn't feed him fast enough!

If you cannot tell from this picture, this is the"hurricane" cupcake. It had a cookie, a cherry, M&Ms, Smarties and a gummy worm on top. Sara of course wanted that one. I let her have it and experience the tummy ache after. I did warn her. Lesson learned.

PJ playing during the big storm.  No nap = Long day!

 A  big roll of paper kept Sara busy for a few hours.

PJ playing with Dad, nothing cuter than baby feet!

Slow Cooker Italian Style Pot Roast

Adapted from America's Test Kitchen's Slow Cooker Revolution

printable version

Italian-Style Pot Roast

8 slices of bacon chopped 2 onions chopped 4 carrots cut into 1 inch chunks 6 garlic cloves minced 2 tablespoons minced fresh oregano or 2 teaspoons of dried 1/2 oz dried porcini mushrooms 2 tablespoons of tomato paste 1/2 teaspoon red pepper flakes 1/2 cup of dry red wine 1 28 oz. can of crushed tomatoes 1 cup of low sodium chicken broth (or homemade) 2 bay leaves 1 3-4 lb. beef shoulder (or American Test Kitchen recommends boneless chuck roast, 2 2lb. roasts tied) Salt and Pepper 1/4 cup miniced fresh parsley 1. Cook bacon in 12- inch skillet over medium heat until crisp and transfer to the slow cooker.  Drain all but 2 tablespoons of bacon fat out of skillet. 2. Add onions, carrots, garlic, oregano, porcini mushrooms, tomato paste and red pepper flakes  to fat in skillet and cook 8-10 minutes until soft and brown. Stir in wine and scrap up brown bits and pour into slow cooker. 3. Stir in tomatoes, broth and bay leaf into slow cooker. Season beef with salt and pepper  and place in slow cooker. Set slow cooker for 9-10 hours on low or 5-7 hours on high. (my cooker runs hot so I do 9 hours on slow). 4. Once done remove roast from the slow cooker, tent with foil and let rest for 20 minutes.  Let braising settle for 5 minutes then remove fat from surface with a spoon.  Remove bay leaves and discard. 5. Mix parsley into braising liquid. Slice roast and place on a platter and pour sauce over top  of roast.