August 26, 2013

Sunday Roast

The Spread

The Spread

Moving from the city to the bush was, as you can imagine a massive adjustment. I was quite lost for the first few years in lots of ways (and I still have trouble deciding what to wear each morning). So to create some structure and routine, I decided to implement some rituals. For example, morning tea is big everyday with homemade cappuccinos and home baking. We always have a barbeque on Friday nights – to mark the end of the week. But it’s often too cold in winter, so it’s difficult to adhere to all year round (though we always make sure we have Friday drinks!).

Mouth Watering

Mouth Watering

But there is one ritual we’ve implemented that has stuck and we follow it quite religiously. Why … because we LOVE it. That is of course, Sunday Roast Lunch!

There are a lot of reasons why this particular ritual works so well and why we really miss it when we don’t get to enjoy it for some reason or another.

We love it so much because …

Firstly, we target the roast being ready for 2pm which means Sunday becomes the only day Christ knocks off early. If we didn’t have roast lunch, Sunday would just be like any other day.

Because I cook them so regularly, I’ve mastered the process. The roast comes out juicy, tender and mouth-watering. Chris has refined his carving skill which also helps to guarantee tenderness. The veggies are also cooked to perfection – the potatoes crispy and coated in garlic, rosemary and olive oil. The other veggies are lightly tossed in cumin and chilli flakes with just a little olive oil … yum!

Crispy Potatoes

Crispy Potatoes

The meat is typically home grown … either a beast we’ve prepared with grain for a few months, or one of our pigs grown out in our custom built pig pen, or it could be a sheep we’ve fed and prepared just for the purpose. All are slaughtered and butchered on site. Yes, it’s quite confronting and definitely a reality check to realise how the meat bought in the supermarket is actually prepared. But it’s also kind of satisfying growing and eating your own meat. It makes you feel self-sufficient.

But most of all, it’s just the experience of the meal itself: a few glasses of our favourite sparkling to warm us up to the meal; the spread of dishes enhanced by delicious homemade gravy; sitting on the deck enjoying the rural view and the sound of the birds. It’s a good time to reflect on achievements and plan the upcoming week and of course enjoy our favourite topic of conversation (in between world economics, philosophy and religion) – our children, all of whom we are very proud.

Can;t wait for next time

Can;t wait for next time

Sunday roast lunch is the best. I can’t wait for the next one.

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