Oh no! The roast is not going to be ready in time, I thought anxiously. I had checked it after a couple of hours and it was still red in the middle! That wouldn’t do for a pork roast, so I turned up the heat. It was almost time to take our food to “The Table,“ our monthly church fellowship meal. Pondering what to take this time, I had decided to use half of a huge roast bought on sale and cut into two roasts before I had frozen it. I could serve it sliced and make a potato salad. I also wanted to make strawberry jello with bananas, since I had plenty on hand. Looking through my pantry, I saw I also had the makings for a chocolate sheet cake, except for powdered sugar and real butter I could pick up when I went to the store.
The morning got away with various errands and chores, and before I knew it, it was time to start cooking. I hurried the jello by using ice cubes for a speedier set, sliced bananas into it and got it into the refrigerator. Then I made the (usually simple) cake, but today I seemed to be all thumbs. I bumped the measuring spoon of cocoa powder and it flew all over the floor and kitchen mat. What a mess. After getting it into the oven, I had to wash the cake batter from the mixer beaters to make the icing. I really should get the potatoes on to boil for the potato salad, but what would all that humidity do to the cake frosting? I waited until the cake came out of the oven and was frosted, then I put it in the dining room away from the steamy kitchen.
Looking at the clock and checking the cookbook-recommended time for pork roast, I put the meat in the oven at 400 degrees for 15 minutes. The recipe actually said to cook it at 500 degrees first, then turn it down to 250 for 1 1/2 hours. Instead, I turned it down to 350 degrees, thinking that it would cook more quickly and still be tender. I wanted to make gravy from the drippings, but gravy wouldn’t go with potato salad, so I decided to cook rice to be done just before we left. But first, the potato salad. The eggs got done and peeled, but the potatoes took a little longer. Finally I had it completed, but it wasn’t to my satisfaction, since I’d used russet potatoes instead of red ones; when cooked, their waxy texture makes better potato salad. These tended to crumble and taste grainy, but my husband said it was good. (I’d have to trust him, since my taste was largely absent that day.)
I cooked the rice, and took the roast out, hoping for the best. Removing it from the pan and covering it with foil to let it “rest,” I made the gravy. Time was growing short. Finally I had Howard slice the roast, and it was perfect. Keeping the slices intact, I placed in the crock pot with the gravy and went to get dressed. The rice had gone into a smaller crock pot to keep warm. This feast had grown exponentially along with my aspirations, and now it was a huge load to take to church. When I saw the smaller-than-usual crowd, I groaned mentally that I would have a lot to take home. Surprisingly, though, there was just a tidbit left in each container, leaving enough for our lunch today. The cake was ¾ eaten, and I sent the rest to work with Howard today to share with his co-worker. Thank you, Lord, for working it all out and giving us a very enjoyable evening, besides!
No comments:
Post a Comment