Roasting at Twenty Below

Tastefully Simple's recommendation on the box is that this cremy wild rice soup is "covenient for college students, and great for camping trips." Not really, at 90 minutes cooking time. It was good though, when I added by half a completely home made chicken dumpling soup w lots of vegetables to it.

But, it is apparently quite a successfull company.

Great weather for an old fashioned pot roast w/ chuck ( 3 lbs) and plenty of carrots and onions. They glaze and carmelize so nicely. Three hours total. Add the vegetables at about half way. Keep everything covered. Brown the roast in a little oil after you have seasoned it w/ salt, pepper, and garlic. Add 1 cup water and 1 cup wine(red or white) just before you put it in the oven. You could add rosemary and potatoes ( @ 2 hrs) to the pot/pan/roaster, too, to make it even more interesting and complete, and special. It is comfort food at it's best. The kind of food a body craves/ yearns for this time of the year when it is 20 below and the wind continues from the northwest.

If you are using venison, add bacon,( 3 or 4 strips thick cut) as you put it in the oven. Or larding, as DeGroot recommends, which I spoke about but have not tried. I promise to try it, and will let you know if it is worth the work. Where to get a "larding needle"?