There’s something deeply satisfying about coming home with a basket of fresh, seasonal vegetables and knowing that most of the week’s meals are already taking shape.
This week, my grocery basket included broccoli, cabbage, a small eggplant, zucchini, fresh tomatoes and mushrooms. At home, I already had carrots, potatoes, onions, apples and several proteins tucked away in the fridge and freezer.
This afternoon a pork loin went into the slow cooker. Nothing fancy. Just chopped onion, a small jar of home-canned tomatoes and the pork. A few simple ingredients left to cook gently while I got on with other things.
That’s the beauty of slow cooking. A little preparation, a little patience, and supper takes care of itself.
One Roast, Three Possibilities
One of the things I’m learning along my 100 Mile Path is that a meal doesn’t have to end when we clear the supper dishes. Sometimes the best part is imagining what comes next.
Meal One: A Simple Autumn Supper
The first meal is straightforward: tender pork loin, potatoes, steamed broccoli and some of that lovely tomato-onion sauce spooned over everything. Comfort food, made with ingredients we already have.
Meal Two: Pork Sandwiches and Autumn Slaw
For another meal, I’ll shred some leftover pork and warm it in the tomato sauce. A couple of slices of good bread turn it into a hearty sandwich. On the side, shredded cabbage, carrot and apple tossed with plain yogurt and lemon juice make a crunchy autumn slaw.
Meal Three: Pork, Cabbage and White Bean Skillet
For the third meal, I’ll sauté cabbage and onion in olive oil, add canned white beans, leftover pork and a little tomato sauce. A few minutes of simmering brings everything together. It’s the sort of meal that doesn’t really need a recipe—just a willingness to work with what we have.
I’ll refrigerate leftovers promptly and freeze the portion meant for later in the week.
The 100 Mile Path Is About More Than Distance
When I began exploring a 100 Mile Life, I thought a great deal about where my food came from. I still do. I love finding Ontario-grown produce, supporting local farmers and using ingredients that reflect the season.
But I’ve come to understand that the 100 Mile Path is also about how we use what we bring home. It’s about making thoughtful choices, stretching our grocery dollars and recognizing the value of food.
Not every ingredient in my kitchen comes from within 100 miles. Lemons, oranges and bananas certainly don’t! And that’s okay. This isn’t a competition for perfection. It’s a practice of paying attention.
A Slower Kitchen, A Fuller Life
This week I’m on study leave from ministry work. There are books to read, Advent plans to consider and music waiting to be written. And, of course, there’s always knitting nearby.
I don’t want to spend every afternoon wondering what to cook for supper. Preparing one roast and thinking ahead to two more meals gives me something precious: time. Time to create. Time to reflect. Time to enjoy the ordinary rhythm of home.
Perhaps that’s one of the greatest gifts of slow living. Not doing everything the hard way, but making simple choices that leave room for the things we love.
A Little Challenge for Your Kitchen
Before making your next grocery list, take a look in your refrigerator, freezer and pantry. What could become two or three meals instead of one? What seasonal vegetable could you use in a different way? And what might you save—not just in dollars, but in time and food that would otherwise go to waste?
I’d love to know: What’s your favourite way to turn one meal into three?
Until next time, keep creating, keep noticing, and keep walking your own 100 Mile Path.
Blessings
Doll| DollCanCreate
