Project Night Cooks

Project Night started as an antidote to schedules, expectations, and structure.  It was an acceptance of our imperfection and humanity.  Project Night was intended to relieve stress. Creating stress goes against our ethos.  We started with a few ground rules. Or, really, the opposite of any rules. We don't have to have a clean house to host. No one will judge you. They are just grateful that we are gathering for food, laughter, and time for our crafts. We don't have to RSVP or commit to coming or must stand by our word no matter what. We can decide to come the day of.  We come if we want and we don't come if we can't. We don't have to give the host any warning. The crowd will be whoever can manage--at that moment--to attend.  It's OK if there are only 2. It's OK if 10 people show up. Whatever. It'll be fine. We don't have to coordinate with the hostess to have well-rounded meals, to make sure someone is bringing a salad or dessert. We don...

Remember this? From: Roxane Date: Wed, Oct 14, 2015 at 10:20 PM Subject: Re: Project Night Thursday at my house Ladies, I wanted to tell you about some extra special touches I have in mind for tomorrow. I decided to do it rhyme.  Fifteen years these ladies have kibitzed  Humor and good food have been monthly dished To celebrate, your host brings out the finest Zippy chicken, prosecco, and china. From key lime pie to mending rope, Knitted shawls to heal one’s hope,  EPA stories that’ll give a fright, Nothing beats therapy like Project Night. ~ Roxane

Note from Roxane:  My cousin Sally served this to me and Dan several years ago. I think it's traditionally served with potato pancakes, which Sally references in her notes.   I cooked it in a crock pot, but seared it in a skillet this morning. I deglazed the skillet with the 12 oz of Pabst Blue Ribbon (I thought of Bram; we know he likes PBR). I also forgot to add the paprika, salt, and pepper because I got home late. No wonder it needed salt.  Like my cousin, I too just used a hunk of meat, likely chuck roast.  Jewish Pot Roast (From Sally Orr) 5-6 lb brisket (I just use a nice hunk of beef) ¼ cup water 2 large onions, peeled and sliced 4 stalks celery, cut into ½ inch slices 3 carrots peeled and cut into chunks 1 8-oz bottle chili sauce 4 cloves garlic peeled and chopped 2 bay leaves ½ cup brown sugar, firmly packed 1/3 cup Dijon Mustard ¼ cup red wine vinegar 3 Tb molasses ¼ cup soy sauce 1 can beer ½ tsp paprika Salt...