Yesterday morning we took the chickens to the butcher shop. Because we like to have some of the whole birds vacuum bagged, pick up is delayed until late afternoon. After a day of errand running, returning to a delicious meal, not chicken, is soothing.

I have slow cooked pork roast in the past; yesterday I followed Shannon Hayes' recommendations for a slow cook pork roast. I rubbed the thawed roast with a slurry of olive oil, half a head of garlic, salt and pepper. I placed the roast into the slow cooker , topped it with a sprig of rosemary and set the cooker on low. I did not add any liquid to the pot. During the cooking process, some of the fats melted and mixed with juices of the roast. At the table yesterday evening, I served the sliced roast with a small bowl of the strained liquid from the bottom of the crockpot. Without my usual tomato puree, wine or cider added as a braising liquid, the flavor of our pork was the star. Delicious.