Goats.

Early this week, I stocked my slow-cooker with roast, carrots, celery, onion, broth, and a slew of herbs in preparation to feast like a queen, for no particular reason other than it was Sunday, and it sounded delicious. The timer buzzed two hours later, I lifted the lid, and an aroma most divine sucker-punched my schnoz. It tasted incredible.

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