Beef and Beer

Tonight's dinner shall be called the "Stressed-Out Student Special", since it mainly consists of comfort food. I've had a nice pot roast sitting in my freezer for such a time as this. With my senior project due on Thursday, and my fondness for procrastinating, I've been scrambling around like a toddler in a room full of candy (although not nearly as happy as such a toddler would be).

Therefore, at 1:15 this afternoon, I popped in a pot roast. It had been marinating overnight in a delightful concoction of french onion soup mix, red wine vinegar, a dash of soy sauce, and plenty of garlic. Before baking it, it was smothered in onions and wrapped in foil (I have no corningware, and must improvise). I don't think I've tackled a roast on my own before, and I must admit, it turned out beautifully. I used the juices of my cow hunk to make a brown gravy (thickened with rice flour, of course).

Paired with a baked potato covered in natural butter and plain greek yogurt and a fruity beer, I am gaining the courage to face the daunting battle of my paper once more. (I think the chocolate-chip pecan cookie[s] helped, too.)

Isn't it funny how, when well-fed, we can face the world?