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### The Centerpiece: Nana’s Sunday Roast
While there were many dishes that made Nana’s Sunday meals unforgettable, the centerpiece was always her Sunday roast. It was the dish that anchored the entire spread, the one that everyone looked forward to and couldn’t wait to dig into.
Nana’s roast was a masterclass in simplicity and flavor. She would begin the night before, marinating the meat with a secret blend of herbs and spices. The marinade was a combination of olive oil, garlic, rosemary, thyme, and a touch of lemon zest. She would rub this into the meat, ensuring every inch was covered, and then let it rest overnight in the fridge.
The next morning, Nana would prepare her roasting pan, lining it with a mixture of carrots, onions, and potatoes, all drizzled with olive oil and sprinkled with salt and pepper. She would then place the marinated roast on top of the vegetables, surrounding it with fresh herbs. The roast would go into the oven early in the morning, and by the time we finished our pre-church routine, the smell would be drifting through the house, making everyone’s mouth water.
The roast would cook low and slow, filling the home with its savory aroma. Nana had a knack for knowing just how long to cook it to achieve that perfect balance between tender and juicy. The vegetables, too, would roast alongside the meat, becoming golden and caramelized, absorbing the flavors of the herbs and drippings.
By the time we left for church, the roast was practically ready. And when we returned, the house would be filled with the comforting smell of a perfect Sunday meal. The roast was always served with mashed potatoes, drizzled with rich gravy made from the pan drippings, and a side of roasted vegetables. It was a meal fit for a king, but for Nana, it was just another Sunday tradition.
### The Supporting Cast: Biscuits, Bacon, and More
While the roast was the star of the show, there were many supporting dishes that completed Nana’s Sunday spread. Her homemade biscuits were a family favorite, and the smell of them baking in the oven was enough to make anyone hungry. Nana’s biscuits were the perfect combination of flaky and tender, with just the right amount of butter. She would serve them with homemade jam, honey, or a dollop of butter, and we would devour them almost as soon as they came out of the oven.
Bacon was always a must. Nana didn’t just fry bacon; she cooked it to perfection, crispy but not too crunchy, with just the right balance of fat. The bacon would sit on a paper towel to drain, but we all knew that some pieces would mysteriously disappear before they even made it to the plate.
Alongside the roast and biscuits, Nana would also whip up a batch of scrambled eggs, fluffy and light, with just the right amount of seasoning. She always had a way of making the simplest dishes taste extraordinary. Whether it was her perfectly cooked eggs or her mashed potatoes that were smooth but never too creamy, Nana’s culinary skills were unmatched.
The spread wouldn’t be complete without some fresh fruit. Nana would often prepare a simple fruit salad, filled with seasonal fruits like strawberries, oranges, apples, and grapes. The sweetness of the fruit was the perfect contrast to the savory dishes, and it helped to balance out the richness of the roast and gravy.
### The Signature Desserts
Of course, no Sunday meal was complete without a dessert, and Nana’s desserts were the stuff of legend. She had a repertoire of treats that she would rotate, depending on the season and what ingredients were available. But there was one dessert that we all begged her to make every Sunday: her homemade apple pie.
Nana’s apple pie was everything you could want in a dessert. The crust was golden and flaky, with just the right amount of butter. The filling was a perfect balance of sweet and tart, made from a blend of Granny Smith apples and honeycrisp apples. Nana would season the filling with cinnamon, nutmeg, and a dash of vanilla, and then bake it until the crust was perfectly golden and the apples were tender.
The pie would be served warm, with a scoop of vanilla ice cream on top. The combination of the warm pie and the cool ice cream was simply heavenly. There was something about the way Nana made her apple pie that made it feel like home, and we would all savor every bite, knowing that this was the highlight of the meal.
If Nana wasn’t in the mood for pie, she might make a batch of her famous chocolate chip cookies, warm from the oven and gooey in the center. Or she would bake a coffee cake, dense and moist, with a streusel topping that melted in your mouth. Whatever the dessert, it was always the perfect ending to a delicious Sunday meal.
### The Memories and Legacy
As I reflect on those Sunday mornings spent in Nana’s kitchen, I realize that it wasn’t just the food that made those meals so special—it was the love and care that went into every dish. Nana didn’t just cook to fill our stomachs; she cooked to nourish our hearts and souls. She created memories with every meal, and those memories have stayed with me long after she’s gone.
Now, when I cook for my family on Sundays, I think of Nana and try to channel the same love and care that she put into every dish. I might not have her exact recipes, but I’ve learned that the essence of her cooking wasn’t about perfection; it was about the love that went into each dish. And I pass that love on to my own children, just as she passed it on to me.
Nana’s Sunday meals were more than just food—they were a symbol of family, tradition, and love. They were a reminder that the best things in life are often the simplest: time spent together, good food, and the bonds we share. And while Nana may no longer be with us, her legacy lives on in every dish I make and in every Sunday meal shared with my family.
