Everyone has their own little idiosyncrasies.
Some people (ahem, me) have more than their fair share.
When I’m going somewhere with another person, I
really like to need to walk on the left. Being on the right stresses me out and I have trouble paying attention to the conversation (and oncoming traffic). Turning around becomes a little bit a lot stressful, because if we both stop and do a 180, I end up on the right. Then I have to somehow loop around the other person to end up on the left again without them realizing I’m being super weird.
I cry when people touch my toes. I don’t think we need to go into this one.
Some people deal with stress by impulse buying shoes, or going for a walk and venting to a friend, or losing all their hair. I partook in the retail therapy side of things, but I bought meat.
The other day, I stopped by the local community college’s marketplace where they sell the food prepared by students for cheap, and while I eye-drooled all over the pies and breads and cinnamon buns and muffins that I’m not allowed on this stupid challenge, I bought meat. A giant roast, two steaks, and some frozen burger patties.
Then I had to awkwardly carry my giant bag of raw meat back to work, and store it in the communal fridge until the end of the day, and then carry it with me on the skytrain ride home.
But it was worth it, because then I made a pot roast.
Beef Pot Roast
any type of beef roast. To be honest I don’t know what kind of roast I bought; it was about 3 lbs, pre-tied and grass-fed.
one 28-ounce can of diced tomatoes
one quarter of a white onion, diced
peeled cloves from one head of garlic
quarter cup whiskey
tablespoon white balsamic vinegar
one shake (maybe half a teaspoon?) of dried thyme
salt and pepper
Throw everything in a slow cooker set to 300 degrees Fahrenheit, and leave for 3-4 hours. Slice and serve with spoonfuls of tomatoes and extra sauce.
I served mine alongside these vegetable pakoras.