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The rants and recipes found here are solely mine.

Saturday, July 31, 2010

At a restaurant, my mom will peruse the menu like it's her last meal. The wait staff will often appear three times before she's had enough time. My son is baffled by McDonald's drive through window. "Wait, WAIT, I'm not ready."

I'm not like that, although I do feel a bit pressured at drive through windows and often revert to whatever I normally order just because I didn't see that new salad that they've got displayed in a gorgeous picture by the window where you pay.

We're not frequent diners at places where you get your food through windows. McD's is a great, relatively low cal place to get an ice cream cone. It's cheaper than DQ and I think tastes better. But, I'm a little put off at the taped welcome voice that pushes the latest whatever burger or implores me to try an iced mocha today. I always say no thank you to the recording and then feel really stupid when the completely different voiced person then takes my order and seems to not understand why I'm no thanking them.

I think my mom reads from menus so deliberately and completely because she's from a generation that just moved slower. It's ok really, not a slam, I think it's a good thing. I love all things slow and really hate it when someone I'm with is compelled to look at their chirping electronic device rather than be with me. Really, what is it about those leashes that have made us all rude? What will 100 years bring? Absolutely no human contact of any kind?

So, anyway, back to slowing down. I can't eat grilled food all the time, so here's one of my go to recipes for summer. It simmers in your crock pot all day and is great for those days when standing over a 600 degree grill just seems wrong.

Pulled Pork with Beer and Garlic

Take a big old pork roast, loin is good, but way too expensive to cook until it falls apart. Put it in your crock pot. Dump in a good bottle of beer and more garlic than you think you can stand. Salt and pepper to taste and let it cook all day.

Shred, put on buns and top with bbq sauce and cole slaw. Freeze leftovers to do the same thing in the future when it's too hot or your too busy too cook.

Makes a great tortilla stuffer too.

1 comment:

  1. I absolutely love pulled pork! My grandpa was originally from eastern North Carolina and made the best pork bbq I've ever had - lots of vinegar, crushed red pepper, and I believe its where I began my love of Tabasco!

    Have a great weekend!


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