Finally Friday

Work wasn't so bad yesterday.  It got really warm a few times at the Potting Table but then it would cool off.  I was covered in dry dusty Pro Mix soil most of the day but it was okay.  Just makes the after work shower more delicious.  G and Riley came to visit and brought me an iced coffee.  Riley scented and chased the smell of the resident chipmunks all around; inside and out.  We all thought, for a moment, that Riley was going to "take a dump" on Sod Hill (where all the sod is unrolled)  but he didn't.  What a good dog.

The Pulled Pork recipe with cider vinegar is now G's favorite.  It isn't as sweet.  I even added three squeezed limes to the shredded meat.   You put 3 pounds of pork butt or shoulder cut into large chunks ( I used almost 5#s) into a cast iron casserole (French enamel if you are lucky to have it).  Oven at 350.   Coat the meat in a mixture of brown sugar, cayenne pepper (which I couldn't find so I added red pepper flakes, but not enough) and chopped garlic (3 to 5 cloves).  Salt and pepper.   Pour 1 1/2 cups of cider vinegar and 1/2 cup water over the meat.  I would pour it around the meat, leaving the coating intact.   Cover and set the pot into the oven, lowest rack level. Let it cook.  The recipe mentions 2.5 hours.  In my humble opinion, let it cook until you are ready to eat it. If that is closer to 4.5 hours (like me) all the better.  The browned bits are extra delicious.

I removed the meat from the pan, shredded it and removed any fat and icky things, returned the shredded meat to the pan juices and turned and tossed everything to coat.  This can be served with additional BBQ sauce on a bun.  Or just eaten out of the pot with your fingers.   As I said, as I was "testing" the flavors, I decided to add some fresh lime juice to the meat.  Three limes worth.   Next time I will add a paste of garlic cloves and limes to the coating on the meat.  Cubanize the recipe.  And I will buy a new container of cayenne pepper because I think the meat would benefit from "heat".

I don't think I will be making pulled pork in the crock pot ever again.

I also will be making Tomato Pie.  A pre baked pie crust.  Layer in 1/2 yellow or red onion, chopped.  Then 3 cups prepared tomato (slice tomatoes in half horizontally, squeeze out extra juice, then rough chop), 1/4 cup (8 large leaves) of basil sliced into thin strips and then top with cheese mixture (2 cups grated cheese (cheddar, mozzarella, jack etc) mixed with 3/4 cup mayo and 1 teas. Frank's hot sauce and salt and pepper)  The cheese mixture will resemble a squishy snow ball.  Press it over top of pie filling.  Bake at 350 for 25 to 45 minutes until browned and bubbly.  Bubbly is the important indicator with any pie.  The recipe says "this pie is pizza meets cheesy bread".  A truly wonderful way to use extra ripe and juicy tomatoes.  Everyone loves PIE!!!!   I may not be able to eat the crust but I intent to make the pie and eat everything else.

I have a big project to do today which I can't discuss on the blog.  My daughter is arriving later to have her hair colored.  I need to use my zucchini and I am thinking about a Gratin with bacon, onion, eggs and steamed kale (I don't have spinach) topped with cheese.  I will be working all day Saturday.

I finished "Cutting For Stone" and I spent the last 50 pages crying.  If you get an opportunity to read this book, please do.  It doesn't seem like a book you will want to read, but make the effort.  The total journey is what is important here.  All the separate parts and chapters come together at the end and it is really a cathartic experience.  It "fills holes".