ArcaMax

Grocery Shopping, 70’s Style

In 1970, the average grocery store carried 8,000 items. Today’s average grocery store stocks 77,000 items. In the 70s when we went grocery shopping we didn’t pull up in front of a mega-building where you can pick up everything from tires to toys; apples to zucchini. Grocery shopping was different.

In my family it went like this. Shopping was a series of stops based on the menu. It might take all morning.

So let’s say we were shopping for Thanksgiving dinner. Our simple menu would include things like this.

A turkey (of course), stuffing, mashed potatoes, sweet potatoes, peas, acorn squash, a fruit salad, dinner rolls and pumpkin pie. By our standards that was an Irish feast.

Off of this list, the only things we’d buy at the regular grocery store were the ingredients for the stuffing, the frozen peas and ingredients for the fruit salad. The rest of the cart that week would be stuffed sky high with the things you need to feed seven kids their breakfast before they marched off to catch the bus.

Everything else on that list was purchased at specialty shops...

Read the full column at PlanZDiet.com

Pork Lion Roast in a Slow Cooker

Related Recipes at PlanZDiet.com:

Spinach Chicken
French Crock Pot Rib Roast

Serves: Serves 6-8

a 2-3 lb pork loin roast
1 large onion, sliced thinly
1-1/2 cups of beef stock or broth (no sugar)
3 Tbl of red wine vinegar
1 Tbl garlic powder
1 tsp of onion powder
½ tsp paprika
1 tsp of celery salt
Black pepper to taste. Nice grind
3 Tbl of Worcestershire

Instructions:

Preheat your broiler and get out your slow cooker.

Put the pork roast on a small cookie sheet (or other pan) and broil it about six inches below your broiler element for 7 to 10 minutes. Your goal is to get the top lightly browned and get a nice crust. There will be a significant amount of hot grease on the cookie sheet as you take it out of the oven, so be careful. You’ll dispose of that grease after it cools.

Slice onion and put it in the crockpot. Put in all of the other ingredients and swish it around. Then place pork roast on top of onion mixture. The pork roast will stick up above the liquid by about 1.5 inches.

Set on low and cook for seven hours. It should be cooked and tender.

Each portion of meat will be one slice about a half-inch thick. Six-ounce or two three-ounce slices

Serve with a half cup of veggies. The other half is your half cup of onions.

When you prepare to serve it, you have a couple of options. You can serve the onions and the broth as is or you can carefully blend it in a blender to become onion ‘gravy.’

This dish will transport well and will heat nicely in a microwave.

Enjoy!
Cheers,
Zola