Last night we had a sort of pork pot roast (boneless country ribs simmered in olive oil, chicken bullion and water, paprika, and black pepper). It was a very simple meal. After slow-cooking, I thickened the base with potato starch and made a light gravy. I served it over rice pilaf with steamed sweet potatoes sprinkled in brown sugar on the side.
Well, this is how it looked as leftovers today to both me and my 1 yr old son (served with microwave-steamed butternut squash instead of sweet potato):