Thursday, March 31, 2011
Wednesday, March 30, 2011
We are starting to switch her to cow's milk and cut down on breastfeeding. I am down to nursing her 2 times a day or sometimes more if she needs it. She will be having surgery on her eye to open her tear duct on the 18th. We are really nervous, but looking forward to having no goopy eyes!
I've been trying to get back into cooking to expand my skills and give Finley more food experiences. I'm hoping that the more she tries now, the more adventurous she will be later.
We have been taking the dogs and Finley hiking on the weekends as much as possible. Our favorite spot is in Issaquah at Squak Mountain.
We are very happy with our pack of 3 dogs. This seems to be the magic number for us. I'm not interested in adding another dog anytime soon. We always have an extra dog around for fostering or dog sitting and four is our limit.
Frances planted lots of primroses and they look amazing in our garden. So much color. I love coming home to this everyday. It makes me happy
Pulled Pork & Slaw Sandwichesadapted from a recipe by Tyler Florence
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon brown sugar
- 1 tablespoon dry mustard
- 3 tablespoons sea salt
- 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
Cider-Vinegar Barbecue Sauce:
- 1 1/2 cups cider vinegar
- 1 cup yellow or brown mustard
- 1/2 cup ketchup
- 1/3 cup packed brown sugar
- 2 garlic cloves, smashed
- 1 teaspoon kosher salt
- 1 teaspoon cayenne
- 1/2 teaspoon freshly ground black pepper
- Pan drippings from the pork
- 12 rolls
- 1 recipe slaw, recipe follows
Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spices all over the pork. Cover and refrigerate for at least 1 hour, or up to overnight.
Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F,or until the roast it until it's falling apart.
While the pork is roasting, make the BBQ sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Take it off the heat and let it sit until you're ready for it. Or just use a bottle of good BBQ sauce
When the pork is done, take it out of the oven and put it on a large platter. Allow the meat to rest for about 10 minutes. While it's resting deglaze the pan over medium heat with 3/4 cup water, scraping with a wooden spoon to pick up all of the browned bits. Reduce by about half. Pour that into the saucepan with the sauce and cook 5 minutes.
While the pork is still warm, you want to "pull" the meat: Grab 2 forks. Using 1 to steady the meat, use the other to "pull" shreds of meat off the roast. Put the shredded meat in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
To serve, spoon the pulled pork mixture onto the bottom half of each bun, and top with some slaw. Serve with pickle spears and the remaining sauce on the side.
1 head green cabbage, shredded
2 carrots, grated
2 green onions (white and green parts), chopped
1/4 cup mustard
1 tablespoon cider vinegar
1 lemon, juiced
Kosher salt and freshly ground black pepper
Combine the cabbage, carrots, and green onions, in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the Cole slaw with the hot sauce, salt, and black pepper. Chill for 2 hours in the refrigerator before serving.
Friday, March 25, 2011
Finley playing in the airport on the way to Texas for Christmas is HERE.