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Pot roast and potatoes. And carrots. And an onion.

March 25, 2017

Photo on 3-24-17 at 11.46 AM

Saturday, March 25, 2017 at 1616

Gearing Nebraska—assisted living complex.

Carol, nine days out from her first round of chemotherapy, cursed and swore and trotted back into her bedroom for another nap.  Her hair is coming out.  She has a lot of fatigue.  She needs to rest up because  Beth and Joe, Sam and Luke and Sammy are coming for supper.

Today I went to Fresh Foods and bought two bags of instant Caeser Salad makings, a quart of beef stock, a 2 # chuck roast, a 3# bottom round roast, a yellow onion, a red onion, a bag of carrots four russet potatoes, a bag of hard rolls and 5 pounds of flour.  As I write, the bottom round roast is in the oven with the yellow onion and most of the beef stock in a dutch oven.  It’s been in the oven for 3-3/4 hours.  I put the chuck roast in Carol’s freezer.

Gunther is crapped out on the red chair, oblivious to my anxious thinking about supper.  I plan to peel, cut up, and boil the potatoes and to peel, cut up and add the carrots to the roasting pot roast.  Dessert will have to be, well, ice cream.

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