Celebrating with friends, we had an Italian-style pot roast called pasticiatta. This is a recipe from an old cookbook created by ladies from the Catholic church in Sault Ste. Marie. I probably never make this roast exactly the same way twice, but that could have something to do with the vague ingredients for all the recipes in this book. I can still read some of the pencilled-in secret addenda scribbled in to its pages by loving relatives.
I served the meat with spinach-and-cheese ravioli (store bought, of course, and even marked way down), green beans, salad, wine and and a huge portion of camaraderie.
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