Sunday, August 26, 2012
Monday, August 20, 2012
Something about the summertime always leaves me craving pulled pork sandwiches. I think it's because when I was small my Grandpa would have us over for pulled pork sometimes and I always remember those days being nice and warm and sunny. He always got the pulled pork pre-made (which is too bad because as a southern Indiana man he probably knew some people with pretttty good pulled pork recipes), but a few years ago I tried my hand at making it from scratch and just loved the results. First off, for a $12 pork roast, you end up with a LOT of sandwiches. Secondly, they all taste completely amazing. Like, I'd rather sit here eating this pork than watch the series finale of Lost without this pork amazing. So I decided to try making it again but threw some pickled beets I'd made using Alton Brown's recipe onto the sandwich and my God, was I glad I did. The sweet & sour flavors of the soft, pickled beets really complemented the tangy, smokey flavors of the pulled pork. I love this pulled pork recipe, too, because of how moist the pork is and the softer texture that comes from mixing the caramelized onions into the pork meat. Mmmmm pork meat. Nestled up next to a grilled cob of corn, nothing could taste more like summer.
Sunday, August 12, 2012
Monday, August 6, 2012
Jeremy had been out of town for over two weeks when he returned last Sunday, and by then I had run out of household chores to keep me occupied. Having cleaned every knob, vacuumed every corner, and weeded every garden plot, I was tired, lonely, and kind of depressed. So, I did what I knew would make both of us happy upon his return, I made a cake. I used this recipe from Betty Crocker as the base for the cake but added some cardamom (it tastes amazing in desserts!) and then layered in some rose whipped cream with slices of fresh black cherries. The result was a wonderfully rich cake with a light and fluffy floral frosting. While frosting the cake I kind of fell in love with the way the unfrosted sides looked, but I knew that the cake would taste better with more whipped cream pushed in the sides so I went ahead and iced the whole thing. However, if you really like the un-iced look too, you can just cut the recipe for the whipped cream in half so that you have enough only the frost the layers.