Monday, May 3, 2010
Suburban Farm Animals
This weekend I went to a few yard sales with my mom. I picked up some great things--a new wreath for my front door, some beautiful new outfits for Meredith (isn't it great to stumble on a clothing designer having a yard sale?), and this little cow. I love cows. No, I don't have a kitchen covered in a thousand little cows things, but I like to sneak one in here and there. When I saw this one, and the cost was only 25 cents, I couldn't refuse. When I took her picture to show y'all, the sheep was feeling a little left out and I had to take his picture too. Meredith decided to get in on the whole farm animal bit with her pig (wearing a tiara, of course). All we're missing are the chickens. I like to have the real thing for those, but don't have any at the moment. We had to give ours away when they got the size of turkeys. Maybe next year.
I'll pass along the menus for the week. It's pretty light on content because my week is heavy on activities that require us to eat away from home. But, here's a few to get you started.
Monday--BBQ Sandwiches, Coleslaw, Mac & cheese
Tuesday--out to eat
Wednesday--Ritzy Chicken, Glazed Carrots, Broccoli with Cheese Sauce
Thursday--Lasagna, Garlic Bread, Salad
Saturday--Taking potato salad to a family function
Sunday--Everyone's taking me out for Mother's Day
This one came from Taste of Home back in 2006. I like to add some liquid smoke as well. For this recipe, I'm using a precooked Boston Butt that we got from a local church fundraiser. I just had to pull the meat apart and now I'll mix together the ingredients for my barbeque sauce.
1 3 lb. boneless pork loin roast 2 Tbsp. Worcestershire sauce
1 c. water 1-2 Tbsp. hot sauce
1 18 oz. bottle bbq sauce 1 tsp. salt
1/4 c. packed brown sugar 1 tsp. black pepper
Place roast in crockpot; add water. Cook, covered, on high 7 hours. Stir with a fork to shred meat and remove all fat. Combine the remaining ingredients; add to crockpot. Reduce heat to low and cook, covered, 1 hour.