Christian Finnegan,  Food & Drink,  Rock House

Domestic Adventures: Le Pot de Crock

On January 4th, Christian and I bought our first home together: a little one bedroom cottage in Sullivan County, about a two hour drive from NYC. Perched upon two giant boulders on a nearly four acre wooded lot, the “Rock House” is a perfect retreat for us to escape the noise of the city. (View the photo set on Flickr.)

We have room to roam and a chance to try things we haven’t been able to while in the concrete jungle. One of those things for me is using the kitchen for anything other than popping popcorn in the microwave. After seeing so many friends and family posting on Facebook about crock pots and delicious meals they were eating, I wondered what the big deal is.

I asked folks about crock pots and received TONS of advice. Apparently all you have to do is throw a bunch of stuff in a pot, let it sit there slow cooking for a while and voila! Wait? That’s it? What’s the catch? THERE IS NO CATCH? How can this BE?!?!

So other people –nearly everyone I know– love and enjoy crock pots and never told me about this magical machine designed to make meals while barely lifting a finger. What other secrets are they keeping from me? Granted, I use my oven for storage and, if I cook, it involves boxing great George Foreman. But in that case don’t I, more than anyone, need suggestions on kitchen domesticity? Come on, people, help a girl out here.

I got the pot pictured because it was the only one at Bed, Bath & Beyond and at only $30, figured it was worth a try. Today marks my first attempt at making a meal: a pot roast or boneless chuck or whatever you want to call it.

To keep my personality balanced, I listened to Metallica’s “Kill ‘Em All” while chopping up the vegetables. I also used a power drill several times today.

Lest you get too excited, note that I had to look up how much a stalk of celery was. I mean I *know* what a stalk of celery is. When I was at the grocery store I grabbed a bagged bunch of celery and thought I’ll use a stalk for the roast and the rest I can munch on and grabbed some flavored dip / spread thing. But when it came time to looking at the ingredients/directions, I found myself asking “Wait! What IS a stalk of celery?” One stem or is the whole bunch a stalk? So I looked it up. The fact that the answer existed online is of some comfort (hey, other people wondered, too) but it is a reminder to me that like dancing, and drawing, cooking just does not come naturally to me.

Kambri
I forgot to look at what time it started cooking, so now I’m just guessing that it has about 5 hours to go. No delicious aromas yet, unless you count the Yankee Candle Sugar Cookie candle that’s burning.

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