|A view from our seat...look at Gary's plate. This|
is how you're served at a skeet shoot, they had
dinner catered by a local fish restaurant and it
was great! It's always fun to catch up with mom
and Gary and have yet another partee for Chloe!
|Mom's Mother's Day photo...isn't it fabulous?|
Chloe's so swwweeeeetttt! Yes, Biscuit
does need to be on a diet or Lean Cuisine...
|This is a photo of Chloe's 2nd birthday partee...it's Chloe,|
Lizze Brawner, Whit and Kate Davis...fun was had by all...
I found this slow cooker recipe while watching one of my favorite channels in all the land, the Cooking Channel. It's so dang easy and was delicious. There's nothing like coming home on a week night to dinner that's ready baby! :) So here's how it goes....I've also added some photos from the last couple weeks...we've been busy with her birthday, Brooklyn, the Time Trial and that big, weedy garden! Here's the recipe from Kelsey Nixon with my substitutions...
Slow Cooker Shredded Pork
1 15 oz. can tomato sauce
3 T. Chili powder
3 T. brown sugar
2 t. ground coriander (I used dried dill)
1 t. ground cumin
1-3lb pork shoulder or butt, trimmed of excess fat
salt and pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 C fresh lime juice
Combine first 5 ingredients in the base of your slow cooker. Stir well. Sprinkle the pork with salt and pepper and add it to the cooker. Turn the pork to coat it evenly. Add the garlic and onions and stir. Place like on and cook on low 8-10 hours or high 4-6 hours.
Transfer the pork to a plate and allow to cool and shred using 2 forks, removing any excess fat (and by george, there was a ton of fat even though I took most all of it off beforehand). Skim any excess fat of the sauce remaining the the cooker. Stir in lime juice and season with salt and pepper. Add the pork back into the cooker and stir. I served this on whole wheat buns and it was delish. You can store the pork in the sauce for 3-4 days and it makes for easy sandwiches later in the week.