Scotcho’s Tacos : San Francisco, CA 2013
On the last day of winter I decided to prepare my first pot roast. It simmered away all day on the stove in cabernet sauvignon, tomato sauce, carrots, onion, and fresh herbs. In making this classic American dish I felt all grown up and sort of old, like I’d joined the ranks of mothers and grandmothers everywhere. I don’t think I’ll make it again anytime soon.