I’m stealing the title for this post from Pierre Franey, one of my all time favorite cookbook chefs. He really gets what it takes to make a meal at home for dinner several nights a week in contrast to so many cookbook chefs who seem to think I have three hours a day to devote to the complex preparation for a mis-en-place for their frou-frou recipes with multiple complex reductions. Probably my favorite of his books is Cuisine Rapide.

Anyway, I hope to emulate his spirit in the cooking I do for regular weeknight meals. I have a 9-5 ish job so I really am rushed when I get home and I don’t get to do marketing exactly when I want so sometimes I don’t really have the ingredients that I need. But sometimes I do…

Last night I had some pork shoulder blade chops and a lot of oddments. I browned the pork chops before I left for work and threw them in the slow cooker with four hastily and roughly chopped tomatoes, two chopped cloves of garlic, two chopped onions, a teaspoon of herbes de provence, a splash of red wine, some salt. At five I added two cans of butter beans, two tablespoons chopped sundried tomatoes in oil, half a cup of top-notch barbecue sauce, another splash of red wine and I put rice on in the rice cooker. Then I ran the kids to swim practice. When I got back I sauteed greens by my usual arcane methods and served it all up. It was all very very tasty. The trick with the slow cooker (crockpot) is to minimise the additional liquids early in the cooking and to put in STRONG flavors. The pork I have to say was like buttah!