As the semester was coming to a close, I spent so much of my time on finishing projects and such, I had no opportunity to update this very blog. I wish I had, because all sorts of interesting things happened between spring break and now. I’ll try to get some of those long-time-coming posts up, as time permits.


So without further ado…

March twenty-fifth marked the end of spring break and the beginning of a culinary adventure. Defrosting was an unknown; I hadn’t time to move my prospective main course to the refrigerator in time for it to become anything other than a rock of ice. After some work I managed to produce this:

I let the roast defrost in warm water in the sink, against health recommendations, and stuck it in the oven for the recommended time, according to my Betty Crocker Cookbook. Some simple seasonings and Bragg Liquid Aminos was all it took to produce the roast, then some mashed potatoes out of a box and I had a fine meal, which I shared with my friend Chad. I’m sorry my vegetarian friends.