One of the trips we took as kids encompassed several of the New England states. Two places made an impact on me: Maine with the fresh lobster and steamed clams, and Vermont with all that maple syrup.
Have you ever put something off because you feared failure? Maybe you delayed a difficult conversation because you might say the wrong thing. Or perhaps you avoid wedding dances for fear of looking like a klutz. Or, like me, you decide to put off that first experience of skydiving because “failure” would be quite tragic. 🙂 Well, I have wanted to make bacon jam for years, but have been afraid the end result would be disappointing. But the day of boldness finally arrived.
I am rather proud to announce that I haven’t turned the oven on in more than one week. With hot weather, busy schedules, and lack of motivation, I’ve been relying on my pressure cooker and trusty skillet to make good meals.
Even though my mind is arguing with me, some dishes don’t actually need to be topped with bubbly cheese in order to be delicious. Every moment that I was planning this recipe, chopping, browning, and assembling, I was trying to think of which wonderful cheese should be the crowning glory. Nothing. Nada. Zippo. NOT NECESSARY. This is amazing on its own.
So, this may be my newest addiction. I can’t seem to get enough of it. I’m sure there will be dozens of ways to serve this pork – fried rice, breakfast scramble, on a salad – but so far, I can’t get beyond straight out of the pan.
Quick! What’s for supper? I’ve been working all day, the guys are hungry, and I’m tired and somewhat cranky because I haven’t had enough food. (Yes, I’m one of those who, on crazy days, sometimes forgets to eat – even though I know the consequences.)
Some times the simplest things go unnoticed, fly under the radar. Just think how pleasant a chair beside a lake is, or the smell of autumn leaves, or the sight of winter’s first snowflake. Pulled pork is so easy that it’s hard to find a recipe in any cookbook.
Years ago, while visiting the Seattle area for a music conference, we ate at a most impressive restaurant in Redmond, Washington. The Celtic Bayou is a mash-up of Irish pub food and Louisiana cajun dishes. Strange combo, but incredibly successful.
I found a new obsession — smoked pork chops! Seriously! Whoever thought of smoking pork chops? Brilliant!!!
I am so in love with these! What began as a fun experiment with a friend turned into a feast that will be repeated over and over again! My sister cooks spaghetti squash in the slow cooker – super easy! Because I wanted to roast garlic and bake bacon at the same time, I roasted … Read moreRoasted Garlic and Spaghetti Squash Lasagna Boats