One of my favourite cold-weather meal formats is a big hunk of roasted meat, served with a starchy side and some sort of green or fresh plant matter. I usually have leftovers of the roasted meat, which I almost never reheat, because I cooked it perfectly the first time, damn it. (Could I reheat using my precision cooker? Yes, but that takes some time and I rarely think to start cooking before I am extremely hungry.)
More »
