Fall is my favorite time of year, but between birthdays, school schedules, publishing deadlines, and work demands it’s also one of the busiest times of year. That means it’s time to pull out the slow cooker so we can have family meals despite our busy days. Especially when the leaves turn all shades of red and gold in the Shenandoah Mountains and visitors show up hoping to make the 105-mile drive along the ridge of the Shenandoah National Park. It’s nice during the rest of the year, but in the fall it’s spectacular. So this recipe is a must in my fall arsenal of meals. You can use a less-expensive cut of meat and it serves a crowd.
Fall is my favorite time of year, but between birthdays, school schedules, publishing deadlines, and work demands it’s also one of the busiest times of year.
That means it’s time to pull out the slow cooker so we can have family meals despite our busy days. Especially when the leaves turn all shades of red and gold in the Shenandoah Mountains and visitors show up hoping to make the 105-mile drive along the ridge of the Shenandoah National Park. It’s nice during the rest of the year, but in the fall it’s spectacular. So this recipe is a must in my fall arsenal of meals. You can use a less-expensive cut of meat and it serves a crowd.
[mpprecipe-recipe:73]
This Loreena McKennitt song All Souls Night is from another one of my favorite albums The Visit. Like much of her music, this song in particular reminds me of fall nights eating supper outside before a roaring fire.
