"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 MartinNow, 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.
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).