What’s Cooking Monday/Tuesday
I had a pork top loin roast to cook, one that I picked up on sale. It is lean, hence dry when overcooked. I decided to slow cook it, shred it apart (which is easy when cooked all day in the slow cooker), then let it warm another hour soaked in Jack Stack BBQ sauce. I intended to make my own buns, but the dough did not rise in time, so Mac picked some up on the way home and I made rolls out of the dough later on in the evening. I roasted veges to go along with it: onions, garlic, turnips, sweet potatoes, red, yellow and purple fingerling potatoes. It was quite colorful.
I froze most of the extra meat, leaving a small amount for lunch today. I’m making pizza: one bbq pork and pineapple and the other pepperoni. This will also serve as dinner for the kids. Mac and I are going out for sushi for a friend’s birthday. If only everyone would celebrate the day of their birth with sushi. Yes, I like it that much.
I have not planned beyond today, but I’m thinking some sort of bean dish. I have leftover cooked ham in the freezer. I am going to take it out today and use it up in the next few meals.
