|Blue Dutch Oven|
Yesterday there was a recipe in the paper for braised lamb shanks in a curry sauce. This would be slow food made even slower, because after you have cooked the meat you refrigerate it for a day or two before reheating and serving. I haven't read the whole article to see if you actually marinate the shanks for 12 to 24 hours before cooking. If that were the case, then it could actually take almost a week to get this meal to the table - talk about slowing things down and savouring the moment - well maybe hour, day, week.
I know that foodies get together and "group cook." I remember a cooking teacher once, who said that she spent the whole day with a friend making puff pastry - a very long slow process - but beats anything you can buy. I did it once. Now if you were making vol-a-vent and had to cook the ragout that went over the pastry, this could turn into a week's "food" holiday, just saying :)
Savour your day!!