I can report the sauce is just fine…

Crockpot cooking is real strange…tastes as if it’s not going to blend, and then does. I’ve often used Middle Eastern spicing (cinnamon, clove, cumin, allspice) with meats because we don’t get on with onion, but it’s been so long since I’ve dared any garlic I wasn’t sure they’d blend well. Oh, yes. I think onion might have been wrong with this, but about 4 cloves of garlic per pound of meat worked very subtly, and made a real nice flavor.

In the winter we have extra fridge space, so to speak. The little mud room, sort of an airlock (or catlock) as you go to the back yard—gets quite cold, and does very nicely in that function. So storing a whole monster pot of sauce is no tribble at all.