I am pretty terrible at leaving well enough alone.
For instance, the two (okay, maybe five or six) times when I drizzled melted chocolate onto my freshly baked chocolate chip cookies because they didn’t seem to have quite enough “oomph.” Or, the fact that I always get my Trailer Park taco “trashy” at Torchy’s Tacos so they ladle in hot delicious queso in place of lettuce (which, let’s face it, has little to no nutritional value anyway).
Oh right, and there’s that one time when I applied to Rice University. In the famous “Fill the box to the right with something that appeals to you” part of the signature page, I glued a whole recipe book with pictures. The next year, Rice required the entries to be two-dimensional and scannable, a change which I take full credit for.
So it should come as no surprise that I wasn’t satisfied in posting a recipe of pot roast. Don’t get me wrong, this pot roast is gooood. Like, seriously, OMG, mouthwatering, marbled fatty beef slow cooked for hours creating a savory, rich pot roast scent that is still lingering around my apartment good. Like, actually, incredible.
But, as I lay in bed the night before making this dish, I could not stop thinking about ways to jazz up pot roast . . . and use up the ingredients in my fridge. Perchance, my 10 recently purchased avocados? Oh yes. Then, I remembered the sandwich success of the week prior, which prompted many dangerous thoughts to my mind.
Pot roast . . . sandwich? Avocados? Sandwich with avocado? AND pot roast. Oh. my. sweet belly. Unfortunately (and crazily), my apartment contained not a single solitary slice of bread. However, my bread conundrum actually created a magical opportunity for me to make FRESH BREAD!!! Continue reading