The Pioneer Woman Cooks (38 page)

9. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with the remaining dough and filling. Brush the calzone with olive oil.

10. Bake for 12 to 15 minutes, until golden brown. Transfer the calzone to a basket or wrap individually in foil.

Feed to hungry cowboys on their way out the door.

Thatcher

Pete

Josh

COWBOYS

“Cowboy…” There’s just something about that name. It means history…toughness…grit. It means chivalry…quiet charm…chaps. It means hard work, athleticism, Wranglers, the smell of leather…and most of all, commitment to land, animals, and the natural resources that comprise their environment.

I always had a romantic notion of cowboys—from literature, movies, and legend. And after spending the past several years living among the dying breed, I can attest that most every stereotype about cowboys holds true.

I’m so glad my world is filled with them.

Cowboy Tim

Cody

Matthew

Pa-Pa

SUNDAY DINNER

There’s just something about Sunday dinner (also known as Sunday lunch to those of you who don’t live in rural America) in my house. We’ve just survived not only the rush of getting ready for church (and all the frantic shoe-searching and hair-combing that entails), but also making the journey to and from town for church itself. By the time we get home, we’re starving—absolutely starving. If I started from scratch and prepared a feast when we got home, it’d be late afternoon before we got to eat. So for Sunday dinner, I try to have something special all ready to go when we walk through the door.

But I still want it to be special. Sure, we could pick up fried chicken at the grocery store in town, but it’s much nicer to return home to the aroma of a delicious pot roast in the oven…or the promise of a savory chicken casserole that’s all ready to bake. And I’m not afraid to break out my nicer china for Sunday dinner. It makes the kids sit up a little straighter.

Sunday around the ranch is exactly what it should be: a time to recharge. No other day during the week would permit a busy ranching family to forsake all fence fixing and cattle working in favor of a leisurely, warm meal with family…and a ridiculously long nap on the couch. Before I married a rancher and moved to the country, I always took for granted the importance of Sunday as a time for rest and renewal. Now I’m convinced it’s as vital to our survival as anything else.

PERFECT POT ROAST

Makes 6 servings

Okay, so that’s an unofficial designation, but people—I want you to embrace the pot roast. I had to, after all. I moved to the country after having had seven glorious years of sushi, Thai food, Gelson’s, and every grocery item I could ever hope for. Then I married a beautiful, strong, brave cowboy whom I love more than life itself but who doesn’t eat anything fun. And then I had four children who don’t eat diddly, either. So I’ve had to learn. I’ve had to learn to embrace the pot roast. And if I can do it…you can, too.

I had to kiss a lot of frogs before I found my prince. And I had to make a lot of really bad pot roasts to finally figure the whole dadgum thing out…and figure it out I did, thank the Lord above. And the verdict? Pot roast, when made according to a few fundamental rules, can be a savory, delicious addition to your repertoire. There are lots of different but equally delicious ways to make pot roast.

The meat you use is important. My favorite is the chuck roast; it has wonderful marbling throughout the meat, and when given an ample amount of time to cook, chuck roast winds up being tender and melt-in-your-mouth delicious. To understand the importance of adequate cooking time, you must understand that these tougher pieces of meat have lots of connective tissue that will only soften when cooked at a lower temperature for a long period of time. You can’t rush a pot roast; you’ll be disappointed with the result if you try. But if you reach deep down into your soul and find your patience—at least, the patience that was given to you by your Maker regarding the beef-related circumstances in your life—you won’t be disappointed.

2 or 3 tablespoons olive oilKosher saltOne 3- to 5-pound chuck roast2 onions6 to 8 carrotsPepper2 to 2½ cups beef stock3 or 4 fresh rosemary sprigs2 or 3 fresh thyme sprigs

1. Preheat the oven to 275ºF.