In Defense of the Slow Cooker

Friends and Loved Ones, I was in a cyber conversation with our good friend . . . well, we won’t say his name aloud in case you are shocked . . . when I suggested that he cook his morning’s steel cut oats in his slow cooker. You start them at night; they are ready in the morning. Ta-da!

Do you know what he said?

Are you sitting?

He said he does not have one. What?!

No, I tell you the truth and not only that, but I think our little foodie friend was proud of the fact that he does not own a slow cooker. (It’s hard to say if this is true because he only wrote that he did not have one, but sometimes you can just tell.)

Well! I guess there are those who do not, but I am telling you this — there is no shame in it. I, myself, am now the proud owner of two slow cookers and one is the very handy Hamilton Beach 3-in-One with three differently sized crocks. The other has a thermometer which shuts the whole thing down when it gets to the proper temperature.

Are we prairie pioneer people foraging for nuts and berries outside of the sod hut? No! We are modern men and women on the go with our tomato soup cooking all afternoon whilst we are out conquering the ever shrinking universe.

Yes, we have had some nasty recipes! Yes, we have had overcooked roast! But we have had these meals without aid of the crock pot as well. No, I am telling you it is the greatest thing since sliced bread to put your meal in and forget about it until suppertime. In fact, I have made bread in my slow cooker and it was very good.

So there.

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