Slow cooking one of those meals that just wows me today.

Top round roast from a cow raised by a friend, just a few miles from home. Carrots, onions, and celery grown by me. Garlic powder made from one of my previous season's harvests. Homemade cherry BBQ sauce with cherries from a friend's orchard & honey from my hive. A touch of black pepper from some unknown place because I haven't figured out how to grow that here 😅

To be doing this in February, after scaling back the garden last season, is incredible to me. It's a mix of blessings, work, and agorism. Even if it's horrible, it is going to be delicious.