Eating well and good nutrition have been a major focus for most of my life. Well, maybe I should amend that, eating well has been my focus and I’ve tried for good nutrition. Once upon a time, if it tasted good, it was okay. Over the years, as we are reminded continually by the media, our the population has grown more sedentary and fatter. Much of the responsibility falls to the mega food industry. Additives to tantilize the taste buds have addicted us to sugar, salt and fat. Restaurants have up-sized portions and the ease of just opening a package instead of cooking completes the cycle.

I’ve learned to shop the sides of the supermarket for dairy, meat, fresh fruits and vegetables. The aisles get a fast run through for baking supplies, paper products, and a few other staples like olive oil, vinegar, and canned tomatoes. Otherwise, I try not to buy prepared foods.

All this is a preface to telling about our scrumptious pot roast last week. It was sooo good, a recipe that I used frequently when feeding a family of seven but seems almost decadent today. It was an inexpensive beef pot roast. I put it in a heavy dutch oven and sprinkled it with a packet of onion soup mix then covered all with a can of cream of mushroom soup. I added some more chopped onion and some leftover canned tomatoes just because I had them. Covered tightly and baked at 325 degrees for three hours the smells soon coming from the oven were divine.

When I opened the pot, it was a thing of beauty. Meat so tender it was falling apart nestled in rich, brown, delicious gravy. Have I mentioned before that I love gravy? Served over mashed potatoes with fresh asparagus and salad, it was pure bliss.

There were leftovers and I’m not even going to think about all the salt, MSG, and other unspellable ingredients while I enjoy them.