Fair warning

When the Weather Service tells me a cold front's on the way, I get ready for anti-chill food.

In this case, it was a pot roast -- a beautifully marbled chunk from Fausto's -- that I browned thoroughly, covered in garlic cloves, further blanketed with onions, celery, carrots, little red potatoes, drizzled in red wine and stock, buttoned up tightly and slow-roasted at maybe 225 for several long, savory-smelling hours.

Then very carefully spoon and lift it all out in reverse order into another dish, so you can strain and reduce the liquid and let it all sleep overnight in the fridge (isn't this why they give you long-range weather forecasts?), which makes the liquid a snap to skim before pouring back over everything and slowly reheating.

Sure enough, the cold arrived: It dipped into the 60s this morning. Brrr.