The weather was crap today and I had just digested the America's Test Kitchen's Cook's Country episode on roast and gravy. Cool weather always brings out the carnivore in me. After a long day at work I went straight out and bought beef top sirloin roast. It was relaxing to methodically peel potatoes, boil vegetables, sear the roast and thicken gravy with a flour slurry. I cooked by ear, by feel, and without a recipe. Large cuts of beef are easier than roasting a chicken or turkey. No matter if it ends up medium-rare, medium-well, or well done you can pretend you meant it to come out that way. And the more I cook cuts of meat like this the better I'm getting at knowing what stage the meat is at by touch and feel alone. A meat thermometer would make the process even easier.
And I've finished the large process of cooking a Sunday dinner, no matter the actual day, without the reward of compliments and rave reviews. I just know everyone likes a home cooked meal. And besides, my friend went back for seconds which was the best compliment of all.