Click on photos to enlarge.
I almost entered these photos for Cee’s Flower of the Day prompt. These breakfasts at a beach restaurant in La Manzanilla, Mexico were as good as they looked! Beautiful artistry for the eye and stomach.
I had one of the best meals of my life at Viva Mexico last night and the best company one could ask for. Fred and Christina from Gabriola Island in Canada, Lach and Becky who were friends in Boulder Creek who came to visit and ended up moving here and my long-time good friend Gloria. Here are photos. looks like I concentrated on the food. Both of these dishes were the culinary masterpieces thought up in the mind of Agustin.
In regards to puzzles, what’s your choice: jigsaw, crossword, word search, mazes, logic or numeric puzzles, something else, or nothing?
I love doing jigsaw puzzles with my sister and brother-in-law at Xmas. Visiting friends usually get sucked into the addiction as well. This was a tradition between my sister and me when we were growing up. I also love logic problems and crossword puzzles. Writing rhymed and metered poetry is definitely a puzzle as well and actually my favorite.
List at least five favorite treats and it doesn’t necessarily have to be food.
Movies, Spider Solitaire, Thai Food, Ice Cream, Road Trips, Mexican Train.
What is your favorite type of dog? (can be anything from a specific breed, a stuffed animal or character in a movie)
I love little dogs but with two exceptions seem to have always had bigger ones. I’ve always had dogs that just showed up and adopted me so I’ve never had much of a choice. I have a black Lab mix and a Scottie now. They are both pretty cool.
What did you appreciate or what made you smile this past week? Feel free to use a quote, a photo, a story, or even a combination.
The young cats have been spending a good deal of time inside, and always manage to fall into classic cat poses:
Click on the photos to enlarge them and to see captions.
For Cee’s Share Your World Challenge, July 23, 2018
Okay, since I’m cooking this, I can guarantee four things.
1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.
4 or 5 large stalks celery
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)
1 medium-sized onion, diced
Kirkland 21 herb saltless dry seasoning mix
KC Masterpiece Kettle Cooked Barbecue Sauce
Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Sweet Chili Sauce (in oriental seasoning aisle)
Bolillos or other large dense rolls. Ciabatta would work, or French rolls.
Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery. Sprinkle the onions on top, reserving a few.
Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top. Sprinkle with the seasoning mix, garlic and pepper.
I use a rectangular crockpot with a removable cooking receptacle. If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below. Just put everything in the crockpot on high, then reduce to medium after it is well heated.
If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.
Remove potatoes, onions and celery and place pork on a cutting board. Shred and then cut shredded pork into into 1 to 2 inch portions. Or, slice into 1 to 2 inch slices and then shred. Place back in crock pot covered with bottled barbecue sauce to taste. I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.
Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches. Cook the meat for another hour or two until well blended, then store in refrigerator.
I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.
Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix. Combine balsamic vinaigrette and sweet chili sauce to taste. I use 1/3 portion of chili sauce to 1 portion of vinaigrette. Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.
To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun. Butter the inside sides of the bun and place on a warm griddle or frying pan. Press down with something weighted to insure all surfaces touch the griddle and allow to brown.
Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy. The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for. Hope you agree. Let me know what you think.
Why I Dine Alone at Burger King
I’d like a single cheeseburger with pickles on the side,
cheese but no tomato—a fruit I can’t abide.
Be sure there is no pink to see. I like my burgers brown.
You can also skip the cardboard hat. I do not need a crown.
Grilled onions on the cheeseburger and easy on the goo.
Give me a diet Coke with that. I’d like some French fries, too.
I sit down at a booth to wait, my number on the table,
but if I could, I’d supervise—that is, if I were able.
My sandwich comes. I have a bite. I see no pink or red.
I start to take a drink of Coke but have a fry instead.
It’s hot and oh so crispy. Redolent of grease.
I feel a surge of appetite. My hunger pangs increase.
I alternate the bites I take between the fries and meat.
As regular as clockwork. I do not miss a beat.
For when it comes to fast food, I do not equivocate.
My ratio of fries-to-burger I must calibrate.
I plan it down to the last fry. I don’t allow for glitches,
and woe to folks who borrow one. I do not abide snitches.
If you want a French fry, please buy some of your own.
I have plans for all of mine. I am not sharing-prone.
With one more bite of burger and only two more fries,
the ratio is one-to-two. I plan to synchronize.
I have it all planned out, my friend, so if you’re chancing by,
keep your fingers off my French fries, or somebody’s gonna die!
The prompt today was “synchronize. (stock photo.)
Cee’s Black and White Challenge: Food and Drink
Sugar, Sugar––You and Me
Hey, Sugar Sugar, you’re the one for me.
I enjoy each calorie.
Smooth or frozen with chocolate on top,
washed down with a glass of pop.
Pile on the sprinkles and roll in nuts.
You’re the best, no ands or buts.
My little Sugar is smooth and dreamy.
My little Sugar chewy, creamy.
Shortbread, brownies, chocolate chip––
in my coffee, I like to dip.
But cheesecake, pie––other forms of sin––
I put on the table and dive right in.
Swim to the middle with my teeth,
see what there can be beneath
the icing or cream or chocolate sauce.
When dessert arrives, Sugar’s the boss.
Hey Sugar, Sugar, you’re the one
in snow or rain or blistering sun.
I don’t care if you’re hot or cold.
Baked Alaska is great, I’m told,
but I also like a big old cone
just piled with ice cream, all alone.
Don’t touch my Sugar, don’t you dare!!!
When it comes to Sugar, I don’t share!!!