My slow cooked pork roast dinner ready for the oven. The .99c/lb pork roast is sitting in the liquid left behind in the jar after we ate all the black olives, and I refuse to throw it away. I've interspersed our home-made sauerkraut (cabbage harvest thanks to Georgette and Dennis, with no-contact drop-off) through the liquid, and topped it off with carrots and Granny Smith apple slices. The cooked, mushy apples balance the flavor of the sauce. A perfect way to warm the house and body on a fall evening.