Column: Resurrected roast evolves into a familiar comfort food

On Sunday I decided to try a new recipe for cooking a roast.

On Sunday I decided to try a new recipe for cooking a roast.

Cooking meat is not my strength. I’m more  about the sides and salads.

We had our son’s final game for midget house hockey Sunday at 5:15 p.m. and his team was going for gold.

I still wanted to make a nice dinner so I found a recipe that said you could cook a roast in an hour.

But when we pulled it out at 4:20 p.m., hoping it would be done it was pretty raw.

Even though there are medium rare lovers in the house, my husband insisted it was too rare. So we turned the oven off, left the roast and agreed we’d deal with it later.

Three hours later, home with a silver medal under our son’s belt, we popped the roast back in the oven.

Unfortunately we forgot about it until 10 p..m and by then it was as tough as an old leather shoe.

I tucked it in the fridge, not wanting to waste food, and forgot about it.

That was until Wednesday when I stayed home with a head cold to rest up. Our middle son had been fighting the cold too. I figured it was time to make some soup for the both of us.

Recalling a favourite childhood comfort food, although it usually came from a can, I set out to make some Scotch Broth.

I chopped an onion, four carrots and the tough meat.

Then I remembered I’d set out to make soup on Monday night with a chicken carcass, so I poured that stock into the pot  and picked out the bones.

Once the soup had simmered for about an hour, I added a cup of bot parley and some salt for taste.

By noon the soup was ready and I was happy with the results.

As I was slurping it and could feel it warming my head and heart, I was reminded how simple things really need to be in this complicated world.

Then I remembered being home for lunch in Grade 1.

I had urged my mom to put milk in my canned vegetable soup because it was too hot.

“You don’t like milk in vegetable soup,” she replied.

I convinced her I did and then sat there for several minutes trying to get it down.

I haven’t had canned soup in decades. I really enjoy making it by scratch because soup helps resurrect cooking disasters.

Monica Lamb-Yorski is a staff writer with the Tribune/Weekend Advisor