LOTS of cooking going on today at the Spoon Drop Inn! Dad had the day off work, which means instead of our usual big midday meal, we got to plan a nice dinner this evening... which means Mom picked a BCC recipe that took all afternoon to prepare! WARNING: You may want to plan to be out of the house while this dish is cooking all day long... at least it felt like it took all day. The mouth-watering, tummy-rumbling smell of slowly cooking roast and potatoes is enough to drive me crazy! Also, don't plan on having an engaging, animated family conversation during this meal, because, well, everyone will be far to busy ravenously stuffing their faces to be able to talk.
New England Pot Roast (from p. 240 of the BCC): And here's a classic family favorite! Not sure what makes it inherently "New England" though... This dish includes pot roast, potatoes, carrots, and onions, which we get to drown in a delightful brown gravy. The recipe said we could add 5 ounces of horseradish to the roast, if we desired - which we didn't, so we didn't. The gravy recipe was a little hard to follow, the wording was a bit unclear, but we did our best to logically decipher, and I think we did well because the gravy was amazing. (Hint: Skim off the fat, reserve 1/4 cup of it, and put that amount back into the gravy mix.)