The spousal unit spent four hours today cutting wood, helping to ensure that no matter what kind of winter we're in for, the house will stay toasty and warm. I prepared him a dinner that was Norman Rockwellian in content and scale, to say the least -- Swiss steak, mashed potatoes, green beans, biscuits, and peach crisp for dessert.
It occurred to me that it would be of little use for me to post the recipes for any of these, because the chief ingredient in each dish is intensely local.
The beef comes from the half-cow we buy each year from the neighbors, and goes into the slow cooker with two cups of the tomato sauce that Brian makes every summer (tomatoes and basil pulled from the garden and pureed, then cooked down with a little salt. I throw in a bay leaf). The beans are also from the garden and canned in strict accordance with the Ball Canning Book and the booklet that came with our pressure cooker. Even the peaches are from a batch that Brian got this summer and "put up" for the freezer with a little sugar and some Fruit Fresh™.
If it weren't for the biscuits (from a can) and the potatoes (Idahoan), I'd be the perfect little 50's housewife.