I once wrote that February, for me, felt like a month of Wednesdays. Wednesday is a day you just can’t wait to be over because it brings you that much closer to the weekend. Once February is over, I’m that much closer to spring.
I could choose to just hunker down under the covers and wait for the month to pass. Instead I strap on the cleats, rain boots, or snow shoes – depending on the day – and stomp into the rain, wind, snow, sleet, mud, and trudge on.
It’s also a month I like to mix things up a bit. Otherwise, we’re just looking at one gray day after another. Thankfully there are fewer days.
Last year, I mixed things up a bit. After a lifetime of being a brunette, about 20 of them involving various hair dyes, I wanted to embrace the gray. I knew I was mostly gray to begin with, because my hair coloring sessions were coming alarmingly closer together. I’d wake up, and there would be the tell-tale gray line of demarcation – brown vs gray. If you were taller than my 5-foot-6-inches, it was clear to see.
This was one of those seemed like a good idea at the time moments. I spent hours in a salon having the color stripped out, bleaching, and dyeing. I was using the experience for a story in a women’s publication, talking about the trend to go gray, or “granny hair.”
There are two things at work here, though:
- Granny hair looks great when you aren’t a granny. The glowing complexion of youth in contrast to the gray does not make you look old. Gray on gray does.
- It is surprisingly difficult to dye your hair a pretty shade of gray.
I was going for a silver that some of my Irish relatives with dark hair have achieved naturally, including my father.
Alas, I could not go gray unnaturally. Or at least an attractive shade of gray. I had various mixes of browns, mud, pinks, and battleship gray. In the end, I became a platinum blonde.
It’s closer to my natural shade than brunette. It requires less maintenance.
Along those lines, I have been mixing up meals. Sometimes we have breakfast for dinner. We tried appetizers for dinner – deviled eggs topped with salmon roe, and avocado toast topped with salmon.
Today we’re having Sunday sauce on Wednesday. Why?
Because Sunday sauce in a slow cooker is perfect for a weeknight meal. Plus, there was plenty to freeze for another night.
What is Sunday sauce? Sometimes it is called Sunday gravy. Essentially it is two or three cuts of meat cooked for a long time with tomatoes. I typically make mine with beef ribs, sausage, and pancetta. Some people use the ribs, sausage, and meatballs. You can serve it over spaghetti, penne, mashed potatoes, tortellini, or polenta.
Whatever day of the week you serve it, I trust you will enjoy it.