With Friday night marking the beginning of the Jewish High Holy Days, it made me think how the holidays, whether religious or secular, bring a gamut of emotion to the table. If you are a part of a solid family, special occasions can be a joyous reminder of those who came before and a link to the future.
How often do I get a phone call from a listener asking if there is a place where one can go alone for Thanksgiving, Christmas, Passover, etc. If you are one of the lucky ones, who have family and friends, remember to reach out to those who don’t.
Meanwhile, if you’re cooking for the holiday here is an informal recollection of my Grandma’s Pot Roast recipe:
Start with a 3 to 4 lb brisket or bottom round roast. Season with salt, pepper, garlic and brown in a Dutch oven or heavy covered casserole. To the Dutch oven add peeled chopped carrots, chopped onions, cubed potatoes, a package of dry Lipton onion soup mix diluted in a cup of water, and a 28 oz. can of chopped or whole tomatoes. Cover the pot and cook in a preheated, 350-degree, oven for about 3 hours or until the meat is fork tender. Check the roast every ½ hour or so and add water or stock if needed. If you like, you can add 8 ginger snap cookies to the pot a ½ hour before the roast is finished. Enjoy
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