My bestie was in town this weekend and it was helpful to have the extra set of hands! We were busy – if not doing fun adult things, then busy running around with the girls. As usual, the weekend flew by…and yet, I’m ready for a bit of mental stimulation that the work week brings with it.
Friday night, we went out for dinner, just Kristen and I. We had several small plate appetizers – rice flour breaded cauliflower with a miso sauce and fried green tomatoes with crawfish. We also shared a coconut milk-based bouillabaisse with scallops, shrimp, crab legs, mussels, and fish. It was incredible! I also had a new IPA from 10 Barrel called Joe IPA. A new fave!
Saturday morning was gymnastics for Shea and we fed the girls lunch and got them down for naps before heading out for some St. Patrick’s Day shenanigans. We asked a couple sitting next to us to take our picture and since our beer hadn’t yet arrived, we “borrowed” their beers for the picture. It was fun. J
We picked up the girls after nap time and took them to see a blues band. They did some dancing and thoroughly enjoyed being the life of the brewery. Piper was dancing with a group of women and Shea was wandering all around making friend after friend. Such fun – I love when St. Patrick’s Day falls on a weekend day.
Sunday, as usual, flew by. But at least this week looks less hectic than last and I got in a good workout. I stalled on planning my menu for the week and so at 9:15pm, my groceries are yet to be delivered. #firstworldproblems Whenever our doorbell rings these days, Shea will say, “Groceries are here!” Clearly we don’t get many people ringing our door bell. And I also probably use grocery delivery service more than I should…
It was a great weekend of best friend time and lots of great food. I’m recreating the sourdough + avocado + poached egg + hollandaise that we had at brunch this week. The flavor combo was ON POINT. Also on point? This pulled pork with bourbon-peach sauce. It is big on flavor and the meat can be used any number of ways – served with mashed potatoes and vegetable, made into a sandwich, or repurposed into a quesadilla. There’s no bad choice!
- 2 tsp smoked paprika
- 1¼ tsp kosher salt, divided
- 1 tsp freshly ground black pepper
- 1 (3½ lb) bone-in pork shoulder roast (Boston butt), trimmed
- nonstick cooking spray
- ½ cup unsalted chicken stock
- ⅓ cup balsamic vinegar
- ⅓ cup molasses
- 2 Tbsp low-sodium soy sauce
- 1 tsp crushed red pepper
- ½ cup peach preserves
- 2 small onions, halved and thinly sliced
- 5 garlic cloves, minced
- ¼ cup bourbon
- 2 Tbsp cold water
- 2 tsp cornstarch
- Heat a large skillet over medium-high heat. Combine paprika, ½ teaspoon salt, and black pepper; rub evenly over pork. Coat hot skillet with cooking spray. Add pork to pan; cook 10 minutes, turning to brown on all sides; transfer to an electric slow cooker.
- To the skillet, add stock and next 4 ingredients (through crushed red pepper); bring to a boil over medium heat. Add preserves, stirring with a whisk. Pour mixture over pork; top with onion and garlic.
- Cover crock pot and cook on low for 7-9 hours or until pork is very tender. Remove pork from pan, reserving liquid; cool slightly. Shred with 2 forks. Remove onion with a slotted spoon; add to pork.
- Discard half of the reserved liquid and heat remainder in a sauce pan over medium heat; stir bourbon and bring to a boil. Reduce heat and simmer for 10 minutes or until mixture is reduced by half. Combine cold water and cornstarch in a small bowl, stirring with a whisk; add cornstarch mixture to sauce, stirring constantly until thickened. Stir in remaining ¾ teaspoon salt. Drizzle sauce over pork; toss gently to coat. Serve on buns, if desired.
Weekly Menu: March 18th – 22nd
- Sunday: nachos 🙂
- Monday: Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
- Tuesday: Turkey and gouda sandwiches with roasted Brussels sprouts
- Wednesday: avocado stuffed with poached egg over sourdough toast
- Thursday: Cheesy Hash Brown Cups with Belgian waffles and fruit