Breakfast for supper tonight -- buttermilk pancakes (but 75% whole wheat, you know, for the kids), some sausage a client made from local hogs that either he or a buddy raises, and a lightly spiced apple compote that turned out really damn good. Night cap is either going to be a Manhattan with Belle Meade bourbon or a pint of dry cider from a cidery up near the TN/VA line.

Doing a pot roast tomorrow. Plan on using a Food Lab recipe that's heavy on the wine and umami add-ins. Hope you like it, family, cuz I'm aiming for a crap-ton of leftovers!