Sunday, March 11, 2012

Weekend Wrap-Up

On Saturday I got together with five very good friends.  I love all these women.  One of the topics of conversation is a little retreat we are planning.  I am not letting myself hope too much that I will be able to go, but will enthusiastically take part in making the plans.  The date that is available and works best for the group is the 2nd week of school for me.  The year before last one of the aides asked to start a week late because she was going on a mission trip with her church (fixing up some poor part of the world) and she was told to be at work the first day or not come back at all.  While I am thinking she could have fought it, I am not sure how much of that threat was real and I am the one with a job, so.....I will wait and see.  The price of the house we are renting is will be a difference of $20.00 more dollars if I am not able to go, but darn I want too!

For the retreat we are teaming up to do dinners. I am teamed up with a very good friend, Sandy.  We will do a crock-pot recipe of pulled pork.  I have made it twice, including Saturday with my friends.  It has been such a hit each time.

Barbeque Pulled Pork Sandwich

5-7 lb pork shoulder (boneless is best)
Rub the pork shoulder with spice blend:
         2 tablespoons brown sugar
         2 tablespoons chili powder
         1 tablespoon black pepper
         2 teaspoons oregano
         1/4 teaspoon cayenne pepper (don't think this will make it too hot.  Definitely use it!)
In the crock-pot:
         2 onions thinly sliced
         1/2 cup barbeque sauce
         1/2 cup chicken broth
         Pork shoulder with rub
Cook until fork tender on high for 5-6 hours or low for 7-8 hours.  (I use the low setting)  When done, shred the pork and serve with barbeque sauce and coleslaw. 
Note:  you can also serve pork with this lettuce combination:
         head of lettuce, shredded
        1 red onion, thinly sliced
        1-2 tablespoons vinaigrette


1 cup Best Foods mayonnaise
3 tablespoons lemon juice
1 tablespoon mustard (I use Sweet/Hot mustard from Trader Joe's)
2 tablespoons sugar
6 cups shredded cabbage
1 cup shredded carrots

Combine all and refrigerate.
Note:  I use a bag of prepared red and green cabbage with carrots from Sam's.  It is approximately 32 ounces and is a bit more than the amount called for, but I still use the same amount of dressing and it is enough.

We are also planning on having each of us bring a project to share.  We will think of something and then make a kit for each of us.  Since I heard mention of finishing the project (hmmmm) I have had some ideas.  I am going to pick one and then I am going to help out one of my friends with the other ideas.  I think she was having a moment of panic.....It just occurred to me that I can't tell what I decide--until August.  Can I keep a secret that long????

I received two charm packs of Redwork Renaissance by Chloe's Closet for Moda.  I am thinking a red purse might be in my future.  I was going to make a pink purse, but red is speaking to me right now.  The pink fabric I picked out may be the problem why I haven't started the purse yet.  There are some really great reds that would be perfect.

This has been a good week.  I played with friends on Thursday and Saturday.  I am meeting a friend for coffee on Monday, Thimbleberries on Wednesday, more playing with friends on Thursday and then the Yuba-Sutter Valley Quilt Show on Saturday.  It will be another good, but busy week!

1 comment:

  1. I made a pulled pork over Christmas holidays. It was an oven recipe and although it tasted great, I thought it was a bit dry. I'm going to try your recipe next.