Happiness is a lot of things for me. Hearing a great song I'd forgotten come on my ipod, visiting a friend I hadn't seen in ages and feeling like no time had passed, remembering a kiss from a tall, dark and handsome man while trekking home through the snow. And naturally food.
When I was little one of my least favorite meals was pot roast. Usually stringy, somewhat dry and filled with my most abhorred childhood vegetable, cooked carrots. But the next day my mom would take the (usually plentiful) leftovers and turn them into pot roast tacos. Toasted hard corn shells, the roast reheated to an almost crunchy quality, the carrots boiled into an indistinguishable spicy mash. Top with some salsa, guacamole and cheese and it was heaven. But you can't have the pot roast tacos without having the pot roast first, so tonight I decided to make the first step to delicious tacos- the roast.