My brain is being pounded as I search for an edible thing to write about. I thought about the usage of salt in the Middle Ages and some of the things that most impressed me about the various recitations about what one could do on any day excepting days that were meat-free.

One thing that impressed me mostly that anyone in England in the 13th century who ate meat on Friday instead of fish could be and would be hung. Probably due to the surpluses of fisherman Popes. Another gem I discovered was that red meat stimulated ones drive for amatory delights.

I tried it once with one of my wives. Which one is none of anyone’s business. Besides that she hit me in the face with a raw 16 oz. strip steak. A useless waste for a number of reasons. I might have been better off with a medium done hamburger from a mad cow.

Oh, I have picked up a great amount of knowledge about the esoteric nuttiness of the world’s eating habits. This brings me to the point were I should write about more modern food and eating habits and I have though of one for early spring. That is a good pot roast. Everyone seems to have a different approach. Mine is the old adage that one who desires to make a pot roast shouldn’t worry about the problem of re meat as stated above. I made one the other day and no on go into trouble.

I like to get a good cut of boneless chuck, which I find better than any other cut of beef. For 3 or 4 people I would use a 3 to 3.5 lb piece. That will give everyone leftovers.

I like to brown the meat on both sides in a skillet with hot oil (of a person’s own choice). Get the oil hot enough to brown the meat. Do this for about 5 minutes on both sides after the meat has been seasoned with salt, pepper, and garlic to taste.

Place in casserole dish. (Preheat oven to 340 degrees.) Pour around it with ¾ of a cup of red wine. Then take one can of tomatoes that are pre seasoned with basil and garlic. Pour over roast. Lay down onions over the roast. Next place around it some turnips and carrots to your own fancy and nice size of peeled potatoes. Cover tightly and place in your 340 degree preheated oven.

Cook for around 2½ hours. After 1 hour and 45 minutes, check with a fork and you can tell if the degree of the cooking now is progressing to being ready in the next 45 minutes. When it seems done pull out and place on platter. Let it rest for 20 minutes or so. Serve the sauce with the seasoned meat.

Sauce can be thickened with flour rue. Serve with your choice of a green vegetable, crisp French bread and some red wine or some beer would be nice.

I hop you enjoy.