Better Bread

I have been baking bread since I left home at 17. It has not always been edible or pretty. As the years passed I came to a point where I quit making bread because I didn't have the patience to knead it by hand.

I learned that using a mixer to do the kneading saved the day. I burned through two low cost mixers. Then for Christmas 1991 I got a KitchenAid mixer and good bread occurred without burning up the mixer. I still have the same mixer and it still works like a champ. I use it constantly for cooking and baking.

However, I have found a recipe for artisan bread that requires no kneading and no mixer. It does require a cast iron dutch oven for baking. This bread is amazing. A little planning is needed as it must be started the day before. But my oh my is it good.

Pulled Pork in a Crock Pot

My favorite cut of pork is the picnic shoulder. Full of porky flavor and perfect for pulled pork. I have been tinkering with rubs. I found one called a Memphis rub. Paprika, brown sugar, salt, pepper, celery seed, dry mustard, garlic and onion powder.

Now I don't do barbecue. I don't have the smoker or the patience. So after rubbing the pork and letting it sit in the fridge overnight I stuff it in the crock pot over a layer of onions, that's it. Cook on low for a few hours.

I served it over a bed of rice and with homemade cornbread. Leftovers should be very yummy.

Just a simple meal

A simple meal. That was the request. Some lamb chops, salad. How about some couscous? Sure. That's easy. Ah, but what else. Thinking of a Greek theme. So I start a marinade for the chops of olive oil, lemon juice, garlic, oregano and a little salt and pepper. Simple.

My garden is producing lettuce and spinach. So a great salad is in the mix. Fresh made salad dressing and decent tomatoes from Costco.

I have a great couscous recipe from a Middle Eastern cookbook I picked up in California one time. The book originates in Australia of all places and  has many great recipes. The couscous is made with shallots, currants and slivered almonds. I substituted sauteed leeks from my garden.

Ah, then I get a craving for hummus. I have a fabulous recipe from Cooks Illustrated. And, of course, one needs pita bread to go along with all of this. So out comes the pita recipe from the Australian Middle Eastern cookbook. Okay not so simple anymore. But simply delicious.