The greatest crock pot recipe ever

How is it I haven't shared this one with you yet? It is magical and something you just can't mess up. Really. Go out, pick up the ingredients, and make it at once. At once, I say!

Chili Verde Pork Burritos

Ingredients:
1 onion, thinly sliced
2 - 4 slices pickled jalapeno, plus 1 - 2 t. juice from jar (or more of each to taste)
3 lb +/- pork roast, with or without bone, fat trimmed, seasoned with salt & pepper all sides
1 jar salsa verde from Trader Joe's
large tortillas
frozen tater tots
shredded monterey or pepper jack cheese
sour cream or plain greek yogurt
fresh avocado slices

Directions:
Place onion, jalapeno, and juice in bottom of a crock pot. Add seasoned roast. Pour about 2/3 of the salsa on top and cook on low for about 8 hours.

An hour or so before the pork is done, remove bone if applicable, shred the meat in the pot, and stir to combine with the juices. Finish cooking for remaining time so the meat can absorb most of the sauce.

Assemble burritos by placing a small handful of baked and seasoned tater tots (like 5-7) in the middle of the tortilla. Add some shredded pork, cheese, sour cream, avocado, more salsa and jalapeno slices if desired. Roll up tightly and devour.

* I like to separate the broth from the pork (skimming off all excess fat) and freeze both if there are any leftovers.

**Here's another shredded pork crock pot recipe we gravitate towards. Next time I might serve it with this cole slaw (scroll to bottom, or pause to savor yet another shredded pork recipe).

Best quote of the day

"When in doubt, prance around your pole while winking."

This from one of my favorite bloggers, Sara Von of Yes and Yes (because yes is more fun than no), remarking on her recent foray into Pole Dancing. She goes on to reflect that when you think about it, it really is a good metaphor for life in general. I couldn't agree more!

Sopaipillas: a tribute to Dad on Father's Day

Growing up, I spent Wednesday nights and every other weekend at my Dad's place with my little brother*. Meals were always elaborate and always served a little later than traditional times because Dad really did go all out, taking the whole protein+carb+veggie combo very seriously.

Often for breakfast he would whip up a fresh batch of sopaipillas (recipe below) and serve them warm with honey & butter along side eggs, sausage or bacon (always a little over-done, which is now the only way I'll eat them), coffee - a wonderful treat for a 6th grader - and good orange juice. And, if we wanted, some strawberry or chocolate flavored milk. Hey, I didn't say it was healthy.

Anyway, maybe because its Father's Day, or maybe because we spent several hours yesterday with some New Mexican foodies who chatted with us about the ins & outs of sopaipillas, I made a half batch this morning for the first time using his recipe.

Great sopaipillas start with thinly rolled out dough and, once fried, fit in the palm of your hand, are hot, and have billowed up to be perfect little pillows of crispy dough. Mine almost hit the mark, maybe not on the billowing aspect but definitely on the flavor one. Practice will surely make perfect.

*Said brother is now exactly one foot taller than me, logging in at 6'-5" tall. Still my little bro.

Sopaipillas
a southwest, native american, and south american tradition
yields approx. 3 dozen

4 c. flour
1 T. baking powder
2 t. salt
1/4 c. shortening or butter
1 1/3 c. milk or water
vegetable oil for frying

Mix flour, baking powder, and salt in a large bowl. Cut in shortening; add milk and mix to make a soft dough. Knead for about five minutes or until smooth. Cover and let rest for 30 minutes.

Divide dough into four portions; keep covered except when rolling out. Roll each portion 1/8" thick (basically, as thin as possible) and cut into 3x3 squares or 2x4 rectangles. Cover while rolling and cutting remaining dough.

Heat about 1 inch of oil in a heavy frying pan. Fry 2-4 at a time, turning once, until brown and puffy. Drain and serve immediately.

If desired, dust with chili powder, powdered sugar, or cinnamon sugar. Or serve with honey.

Making my weekend just right

Attending an Architectural Foundation of Oregon's Dinner with an Architect event hosted by Anderson Krygier. Good drinks, good snacks, great views, and grand air-time with a near & dear pal.

Brunch at our friends' food cart Pepper Box. If you know me well, you know half the reason I love this place is because of its name. The other half (the greater half?) is because of its awesome food and the wonderful people behind the whole thing.

Dinner at Mee Sen, followed by good times at The Alibi. Classic Portland night on Mississippi Avenue.

And finally, this clever and well-executed video. Because its gettin' real in the Whole Foods Parking Lot.

Like an orchestra

When he plays his guitar it sounds like an entire orchestra is playing.

Felted baby deer are my fave

Meet Buddy. He is a felted fauna friend hand made by the ever-talented Abby.

He was a birthday gift and spends his hours keeping me company while I study for my licensure exams. Couldn't do it without him!

Weekending