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I’m going to make this really quick. Last week I learned a lesson about cooking the hard way. I was making a pot roast (the same recipe Hersch taught me). Actually, I was making two pot roasts to cover the number of people I was expecting for dinner. I was finally at the last stage - reducing the broth to a nice, thick sauce/gravy. This was something I had expected would take fifteen minutes or so to reduce, but because I had used the broth from both pots, it took well over an hour to reduce. So, long story short, I have learned that I must reduce sauces in much smaller quantities if I expect them to reduce in any reasonable amount of time. I’m sure other people knew this already, but it certainly hadn’t hit me until it was far too late to do anything about it. Sometimes, as smart as I am, I can do some stupid things.