Best News In A Month of Sundays

Sep. 20th, 2017 07:31 pm
sulien: Made from my favorite photo of Big Lagoon, Humboldt, CA (Default)
[personal profile] sulien
 I just got a phone call from the lady who is in charge of cats at the shelter and Haldir and Púca are being adopted together by a couple.  The couple have been looking for a Maine Coon to adopt and had been in communication with the shelter about Púc and Hal and came in to meet them today, they played with them for a while and fell in love with them, just like I did.  That is the best news I've had in years!!!  The weight of worry about them finding a good home has been lifted and I feel like I can breathe again.  I hope my kitties and their new parents have very long and happy lives together.


Edited to add Note to Self: Oh, woman up and get over it already, they're not dead and they found a home together with great humans who will love them!  And they did so within a month, only having to spend a very few nights in the shelter itself instead of a house with humans!     
There, that tells me.  I truly am grateful for my fur babies' sake.

#@$%^! Weather Radio!!!

Sep. 18th, 2017 04:18 pm
sulien: Made from my favorite photo of Big Lagoon, Humboldt, CA (Default)
[personal profile] sulien
The bad part about living on the coast: having to constantly hit mute on the freaking weather radio because of all of the damned small craft advisories when the weather turns nasty.  I have the stupid thing for tsunami warnings, but I'm getting tempted to unplug it and take out the batteries just because we've had 17 small craft advisories today.  >_<
sulien: Made from my favorite photo of Big Lagoon, Humboldt, CA (Default)
[personal profile] sulien
Just ate dinner and figured I'd share what I had, since it turned out pretty damn tasty if I say so myself.  This is a sort-of-recipe, since I seldom, if ever, measure anything unless I'm baking.

 

Preheat oven to 500F (260C).  Set aside several thick cut pork chops or boneless country style ribs (enough to cover the bottom of the pan, leaving about 1/3 to 1/2 inch between each piece) and allow them to approach room temperature for an hour or so.  

Dump into a bowl: smoked Spanish sweet paprika, smoked Spanish hot paprika, garlic powder, chipotle chili powder, white onion powder (lots of all of the previous), allspice (a pretty good amount), cayenne pepper and/or red pepper flakes, ground cumin, fresh ground black peppercorns and some hickory smoke powder (a little of that last goes a long way).  Proportions are in order, more of the earlier ones, a bit less of the later ones, what I dumped into the bowl wound up being fairly close to 1/3 of a cup.  

Line a baking pan with a large sheet of aluminum foil and put the pork in the pan, leaving about 1/4 to 1/2 inch space between pieces.  Sprinkle with salt, then liberally sprinkle to coat with spice mix, then sprinkle a bit of evaporated cane juice (or raw sugar, but evaporated cane juice is better because the granules are finer).  Flip pork chops and repeat.  Make sure both sides are well coated with the mixture and the smidge of sugar, don't worry about the spices & sugar that are in the pan instead of on the pork chops, they help make the sauce.  

Carefully pour water (add a tipple of rum to the water, if you've got it) into the pan to come about 1/4 to 1/3 of the way up the pork chops, being careful not to rinse any of the spice mix off the pork (make sure to put the water in last).  Place in preheated 500F (260C) oven for 12 to 15 minutes.  DO NOT OPEN THE OVEN DOOR.  Reduce oven temp to 375F (190C, give or take) and continue baking for 40 to 60 minutes more, depending on the thickness of the pork, then test doneness.  

Remove from oven and allow to rest for 15 minutes before serving.  The initial high temp in the oven will brown the meat and caramelize the sugar while the water keeps the meat from drying out while cooking.  The spices, water and meat juices turn into their own sauce, just remove the pork chops and scrape everything into a lidded container to store the leftovers.  Serve drizzled with the pan sauce, some chopped fresh cilantro and a sprinkle of lime juice over brown Basmati rice with whatever veggies you like.


Trust me, you want to use a sheet of aluminum foil to line the pan, because you'll never get the pan clean if you don't, even if you oil it.  

For spices, check out
 www.thespicehouse.com, just watch the total in the cart, it adds up fast!  And don't worry about getting the glass jars, their little zip topped plastic bags they package the spices in keep them as well or better than jars.

Edited to add in the chipotle chili powder.  Like I said, I tend to grab related spices and spices that go well together and start concocting.

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sheianna

August 2011

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