Snow banks were a lot higher when I walked to kindergarten in Hayward than they are today in New Richmond. I remember that they were taller than I was. Of course, I was only about four feet tall, which might help explain my vivid memories of walking down canyons on the way to school.
Winters were colder too, which is probably why I froze my ears on the way to school one morning when I was in first grade. My mother had knitted me a red wool stocking cap that she pulled down carefully over my ears before sending me out the door on that first really cold day, but they still froze. The fact that I didn’t want to look like a sissy on the way to school might have contributed to the ear problem. The note that the teacher sent home contributed to a different problem, but it ensured that I kept the cap pulled down on really cold days.
The cold winters meant that we had a freezer that needed no electricity. Like many of our neighbors we stored meat outside from December through March. If it got too warm, one could always rent space in the locker plant.
The year after we moved to the country my father bought a solid wooden storage building with red siding. Naturally we called it the red shed. He built a tight wooden chest about two by three by six feet that we used in the winter to store frozen meat. Every fall Mom and Dad would buy half a hog and get it cut, wrapped, labeled and frozen. At least once a week before the school bus came I would be sent out with a flashlight to get a pork roast from the red shed. Even on really cold mornings I didn’t mind that chore because I knew we were going to have pot roast for supper.
Mom’s pot roasts always included carrots, onions and potatoes, but I’m not sure that she used beer in cooking. She browned the meat in bacon grease and used homemade chicken broth if there was some in the refrigerator. Then she added salt and spices until it tasted right to her. It may not taste exactly like Mom’s but this simple recipe makes a great dinner.
2 or 3 lb. pork roast
1 medium onion
2 or 3 cloves of garlic
2 or 3 medium potatoes
4 or 5 carrots
1 medium turnip (about 3” in diameter
1 T olive oil
1 chicken bouillon cube
1/2 cup beer
1/2 cup water
1/4 tsp. dried basil
1/8 tsp. thyme
2 T cornstarch
Salt and pepper to taste
Put a tablespoon of olive oil in a skillet with a tight-fitting lid. Brown the roast on all sides over high heat. When brown, drain off the oil and fat. Turn down the heat. Salt the meat lightly. Slice the onion into quarter-inch slices and mince the garlic. Put the onion and garlic on top of and around the roast. Grind some fresh black pepper over the roast. Add the water, beer and a bouillon cube. Cover and let simmer for about an hour (longer if the roast is larger). Check occasionally and add a little more liquid if necessary.
Peel and quarter the potatoes, clean the carrots and cut in half lengthwise if they are large. Peel and chop the turnip into a half-inch dice. Add the vegetables to the pan, sprinkle with dried basil thyme and salt lightly. Cook until vegetables are done, about forty-five to fifty minutes. Remove the vegetables and meat from the pan, add equal quantities of beer and water so you have about two cups of stock in the pan. Skim off any excess fat. Dissolve the cornstarch in a quarter cup of cold water. Stir this into the juices, bring to a boil and cook until the gravy has thickened and turned clear. If you want a darker gravy, you can color it with a small amount of brown gravy sauce. Adjust the seasoning if necessary.
Pork roasts should always be served with a tart fruit dish. Cranberry relish is good when you can get fresh cranberries. Otherwise, try cranberry sauce or a spiced applesauce. If you prefer wine to beer for cooking and serving with the meal, try a dry white wine such as a chardonnay instead.