Getting My Groove Back (CTBF: Smoky BBQ Style Pork)

"The river is constantly turning and bending and you never know where it's going to go and where you'll wind up. Following the bend in the river and staying on your own path means that you are on the right track. Don't let anyone deter you from that." - Eartha Kitt
"And my only rule being if when I wake in the morning I'm looking forward to the things that I have to do that day, then I'm on the right track." - Demetri Martin
Now, at a certain stage in life one has to come to terms with the fact that things are just not the way they were. You know where you've been but do not always have insight into where you are and where you are headed.

The lens of time adds many filters - like Instagram - but rawer.

Those pants you once loved are never going to fit the same way after children (and if you have a different opinion, please don't share - this is my story and I'm sticking to it).

Gray hair overtakes original hair color (except for once every six weeks, when the tides are reversed).

Heroes become human.

Relationships with people and things evolve over time.

My relationship with the kitchen and food has certainly evolved.

My tolerance for the fussy shrank proportionally to the increase in the number of pages written each week. There were some pretty bleak days in Chez Cher' s kitchen. Local restaurants were the big winner - a couple of establishments *might* know us on a first name basis.

Yeah, it was rough for a spell; but now that I am firmly over that hurdle (diploma is in the mail!), I am finding my new normal and reveling in what feels like freedom.

Lest I paint a totally bleak picture, going back to school strengthened my relationship to a few life lessons:

1) Meal prep is a busy person’s best friend (as long as you carve out the time to do it).
2) You can get a lot of housework done in five minutes; with ten minutes, you can conquer anything.
3) Ironing is generally optional.
4) Single-serve sized packages of snack foods go a long way to close the gap between lunch and dinner.
5) Wine.
6) Wine.
7) Figure out how to keep it simple.
8) Cut yourself some slack. You can’t do everything.
9) Blogger is still a P.I.T.A.

With that in mind, it seemed providential that my first recipe back with Cook the Book Fridays was this exquisitely easy to prepare Smoky BBQ Style Pork. With a mostly hands-off preparation, this dish spoke to me (theoretically, not literally...). Apply dry rub. Place in refrigerator and forget it for a day. Prepare braising mixture. Stick pork + liquid in oven. Turn it occasionally. Shred. Eat.

I didn't even mind following the recipe (but don't expect that to become a habit...).

The combination of the pre-applied dry rub with the salty braising mixture was just the right mixture of flavors for a BBQ inspired pulled pork dish. Broccoli slaw and sweet potato wedges rounded this out.

In other news... well, two years is a long time. Two adult children - check. Dog - check. Arrival of The Dude's granddaughter - check.

On the book side - just finished Dan Brown's Origin and am working my way through The Birdwoman's Palate (Laksmi Pamuntjak - this book was translated from Indonesian, so am enjoying the change in perspective). There are about 15 books in queue - so more to come.

This post participates in Cook the Book Fridays, where a group is currently working their way through David Lebovitz's My Paris Kitchen (not an affiliate link).

Peace out.


  1. Although it is a little disappointing you did not go out on your own limb this week, I am sooooo happy to have you back, I will overlook it. Don't make it a habit. If you think 2 years was long for you, what about us. We missed you. Your first post is totally Cher so I am glad to know you haven't changed, only gotten smarter and more wise. Missed your book suggestions. Haven't read either. I know you are proud of yourself and I am proud of you also. I don't know what your new normal is but hopefully it's everything you want it to be. Glad you're back. Hugs to Joe.

  2. Welcome back! In my world, I now have a teenager about to start high school (eek!). And I have always considered ironing to be optional. Enjoy your new-found freedom!

  3. YEAH!!!! I've been waiting for this post! Congrats on having diploma in the mail and I LOVE your life lessons (wine). Now, about following the recipe properly this week.... What's with THAT? ;) Welcome back xo

  4. Great to see you posting again Cher. This was one delicious and simple recipe that I had to package up in small quantities and freeze for future sandwiches.

  5. Cher, it’s so great to have you back!! I missed your writing and wit! Happy that you’ve been able to join us again. I agree, life lessons are spot on. And whether you change up recipes or no, so delighted you are here!!

    And by the way, your dish looks delicious!!

  6. So fun to see your post ! Of course even more fun to know you have that amazing educational adventure being you too - huge congrats !! I am a blogging audience member for now, enjoying the spoils of Nana and my son James’s efforts but these recipes are tempting me to give them a try (plus I need to reacquaint myself with the kitchen too). Hugs

  7. Yay, Cher! Welcome back and a BIG congrats on the degree! I do not fondly look back on the days before finishing my degree with that huge production of words on the page. I think I ate cold cuts and veggies pretty much all the time. Ugh. I'm glad, too, that this was the recipe to return on!! And it looks great!

  8. I missed reading your posts!
    I missed the group and have flittered in and out, mostly due to health and being run down. I'm hoping this burst of energy will stick! I want to make this recipe, it looks really good!

  9. Congratulations on earning your diploma! I am so with you on ironing being optional - and wine. This pork sounds Devine.


Post a Comment

Hi - Thanks for stopping by. I'd love to hear from you!

Due to the high number of weirdo SPAM comments I have been receiving, I have turned comment moderation back on for the time being... Comments may show a slight delay.