Monday, July 16, 2012

(719) better call saul

hey all. I moved out into my new apartment last week. I am working on cleaning and getting things moved in which means I'll be cooking again soon!

homemade North Carolina pulled pork bbq with bone suckin' sauce and homemade lemon mint infused iced tea, all made by my bestfriend. Ashley made these after a long day of moving furniture for 10 hours. it is by far the best bbq and iced tea I've ever had. see recipes for both below! also, be sure to bump CCR while enjoying this meal.

I picked up some cherries on sale Friday at Whole Foods to make this cherry clafouti. mine turned out a little thin since I made it in a 3qt pan rather than a 2qt dish. it was delicious and pancake-esque but I think it will be fluffier when made in a 2qt dish. I subbed 2/3 C sorghum flour and 1/2 tsp xanthan gum, and of course, rice milk.

new sofa and tables, and one sleepy friend.

amazing reading lounger I got from the Salvation Army for $30

simple homemade pizza with squash, onions, and dried basil.

me sporting my new dress after the Moonrise Kingdom premiere party!

welcome mat is welcoming (this place feels more like home lately).

 new idea: book cover and wine bottle pairings. these are a match.

first housewarming gift: a beautiful French wine with lovely calligraphy on the bottle.

my newest poor student meal: sliced hard-boiled eggs, spread with garlic hummus, and drizzled with sriracha. this would be great served with crackers, sliced tomatoes, and cucumbers. this was a deconstructed rendition of the sriracha hummus deviled eggs I like to make more parties.

Iced Tea (adapted from Alton Brown)
-5 C sugar
-3 C water
-6 lemons, sliced
-mint sprigs
Bring the sugar and water to a boil. Remove from heat. Add sliced lemons and mint, and let sit for 10 minutes. Use the simple syrup to sweeten any kind of tea you make, from green to herbal to black tea. Sweeten to your own liking!
Slow Cooker Carolina BBQ (
-1 (5pd) bone-in pork shoulder roast
-1 T salt
-ground black pepper
-1.5 C apple cider vinegar
-2 T brown sugar
-1 1/2 T hot pepper sauce
-2 tsp cayenne pepper
-2 tsp crushed red pepper flakes
-Place the pork shoulder into a slow cooker and season with salt and pepper. Pour the vinegar around the pork. Cover and cook on low for 12 hours. Pork should easily pull apart into strands.

-Remove the pork from the slow cooker and remove any bones. Strain out the liquid, and save 2 cups. Discard any extra. Shred the pork using tongs and two forks, and return to the slow cooker. Stir the brown sugar, hot pepper sauce, cayenne pepper, and red pepper flakes into the reserved sauce. Mix into the pork in the slow cooker. Cover and keep on low setting until serving. 

-Serve with bone suckin' sauce, coleslaw, and fantastically Southern sides (and CCR!)

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