…aaaand here’s the other successful crock pot recipe I promised.

I know this sort of has 3 strikes against it out of the gate: red meat, expensive red meat, and for people celebrating lent who gave up red meat. Sorry :( Easy and fast are my friends, tidy and convenient seem to be on strike.
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Continue reading Crock Pot Mongolian Beef

My friend Nicole hates to cook; it’s a complete chore to her. I think she’d rather pick up poop from her pet sitting business or scrub her bathroom floors than make dinner.

But I love Nicole.

So I’ve made it my mission in life to find delicious crock pot meals that she can easily throw together. Are you reading Nicole? I AM SO THERE FOR YOU.
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Continue reading Crock Pot Honey Sesame Chicken

A teacher of 30 years penned this:

In the world of hi-tech gadgetry, I’ve noticed that more and more people who send text messages and emails have long forgotten the art of capitalization. For those of you who fall into this category, please take note of the following statement…

“Capitalization is the difference between helping your Uncle Jack off a horse and helping your uncle jack off a horse.”

Is everybody clear on that?

Oh, how this made me laugh. And the best part – my Dad sent it to me.
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Continue reading Slow Cooker Cranberry Chili Mini Meatballs

Happy Chinese New Year! This year is dedicated to the Rabbit, which is a symbol for mercy, elegance, and worship of beauty. People born during the years 1927, 1939, 1951, 1963, 1975, 1987, 1999, 2011 are Rabbits and share the characteristics of being keen, wise, fragile, tranquil, serene, considerate, fashionable, and kind – all great qualities, and very different from myself, a Rooster.

Growing up, our house had an array of gorgeous ukiyo-e woodblock prints hanging on the wall, books about netsuke, and grasscloth wallpaper.

We had a foreign exchange student stay with us in 1985. And I would often find my mother practicing Tai Chi in the living room (at one time with a sword!)

Ya. You could say my parents have a great appreciation for Asian art.

Then there’s the food.
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Continue reading Pork Ribs with Black Bean Garlic Sauce, for The Chinese New Year

*ears perk up* Did somebody say bacon? Ya. Go on, go on. I’m listening.

Bacon. It is all powerful.

So, how is it that I missed this recipe from the December issue of Everyday Food? Clearly I was preoccupied with the holiday and birthday madness.

Well, we won’t let that happen again.

Thank goodness I have my friends Rebecca and Krysta to kick me in the head, who both posted this on Tuesday. Rebecca made it in a dutch oven pot, while Krysta stayed true to Martha’s crock pot method.

I used my handy dandy crock pot as well. But honestly, the entire time it was cooking…with the lid off, per instruction…I kept thinking “Huh? This seems silly. What’s the point of using a crock pot without the lid?” In the end, it turned out juuust fine. However, the next time (and yes, there will be a next time), I’ll slow cook it in a dutch oven.

The color of my batch didn’t have that deep rich brown hue that theirs did. I’m guessing it’s because I used light brown sugar, instead of dark like the recipe called for. But hey, when bacon jam calls, who has time to run to the market? You use what you have on hand. Stat.

Also, I deliberately left out the maple syrup, which I thoroughly love on pancakes, but do not love on everything else. Who knows how that affected the end result…it sure didn’t ruin the yummy factor. My toast and eggs were quite happy. And so was I.

It is worth noting that Paul, who even loves bacon more than I do, did not care for this. He thought the vinegar flavor was too dominant. To which I say, “I pity the fool.”

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