Here are a few assorted photos of life aboard the Emerald Princess.
Click any photo to enlarge all.
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.
Be sure at the very least to click on the photo of Sandy in the turquoise shirt to see the bonus view in the mirror.
Matt wants to know what we are going to do with all the leftover turkey. In past years, I’ve used it to make turkey and dressing and cranberry sandwiches. Yum. When we were young, we made them on my mom’s rolls–made extra large for this express purpose. This year, however, I went to a restaurant with five friends. The meal was the traditional turkey, dressing, potatoes and gravy, sweet potatoes and cranberry sauce, but the salad and desserts were works of art. The dessert was pumpkin pie, a pumpkin swirl cake and a pumpkin puree with raspberry sauce. Followed by an amaretto foamy iced drink that was to die for. Love the photo of Sandy that somehow captured all of our reactions in the mirror. That was good fortune, not planned.
For Daily Inkling.
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.
Nothing in the House to Eat
I pined, I whined, I opined I’d nothing here to eat.
No soup or chips or waffles. No ham or other meat.
I’d used up all my popcorn. I never buy baloney.
But looking in the freezer, I found some pepperoni!
When I went searching through the fridge, hidden back so far
that I could barely see it, I found a little jar.
Hidden behind the pickles, some pizza sauce that I
surmised was just enough to make a little pizza pie!
Some frozen cheese to top it, and some pita for the crust.
It seems that it was fated that a pizza was a must.
The toaster oven was just right for melding it together.
I dived once more into the fridge, intent on seeing whether
I had stuff for a salad, and I found some veggies shredded.
Fresh carrots and fresh cabbage—which were most swiftly wedded.
Balsamic and some blue cheese and olives from a jar
made a so-so salad only slightly below par.
The pizza cooked so quickly that I was quickly fed.
And now that I am sated, I think I’ll go to bed!
Forgottenman made me post this! I need to learn not to tell him anything this late at night. He always decides it would make a good blog post!!!
If love were a savor, a flavor or a taste,
a sauce or certain gravy, a marinade or paste,
Cupid could write a menu and we could order in
with romance as an appetizer, sealed up in a tin.
We could order lovers as others order food
according to our appetite, according to our mood.
I’d start out with Greek salad to titillate my palate.
Then move on to fresh lobsters beaten with a mallet.
A juicy steak would be served next with T-bone still inside.
I’d savor all the tender flesh with French fries on the side.
Dessert would be rich chocolate cake washed down with ginseng float
to make it slide so smoothly, smoothly down my throat.
There would be no tears, dear, and not one broken heart
if love came from a menu, to order à la carte.
Click on any photo to enlarge all images.
For the travel theme, flavor.