My boyish figure is the envy of dozens; well, maybe the envy of two or three. But there's no secret, I like to eat and I like to cook and I like to share recipes.
Recently, I stumbled over two new ways to whip up old favorites. And I thought, as soon as I get over the resultant contusions and abrasions, I'd write them down so that others might share. One's for breakfast and one is for dinner. Lunch, you're on your own, although Peggy will make you a wonderful PB & J if you like.
If you like a nice omelet for breakfast, but you can't stand all the flipping and the flapping, here's a nice way to make a French Country Omelet. Oh, now, like you, I found the name daunting. French Country? What's that, Monsieur Porter Wagoner et Les Wagonmasters, eh? But it's good and easy.
Let's begin by finding that large cast-iron skillet . Heaven knows where that is. Did Edna bring it back after she took it to the pancake breakfast that time? Once you find it, heat it up on the stovetop and throw in some olive oil, and then bacon, mushrooms, potatoes and onions, as you see fit. Let it all fry up nice and brown. While it's frying, turn the oven on to 350° and break four or five eggs into a suitable bowl, whisking them just ever so with just a schkosh of milk. When everything is fried up to a turn, dump in the eggs right over everything, toss on a little grated cheddar if you wish and definitely shake some chives over it all, put it in the oven for 6 - 7 minutes, and, like the old Esskay commercial used to say, "Put it on the table and stand back out of the way!"
Everyone loves pulled pork barbecue, and yet it's hard to find a good pork puller up in these parts. Is that what's troubling you, friend? Are you tired of driving all the way to China Grove, NC, to get a mess of barbecue from Gary's place? 'Cause if that's what's been making you toss and turn in fitful bursts of sleep all night, your problems are over.
Grab yourself a pork shoulder roast over at the Try 'N' Save, a bottle of beer and a bottle of cider vinegar. Toss the pork into your Crock Pot with some garlic and onions, and then fill the crock up over the pork shoulder's shoulder with some water - about a 1/3 of the way - and fill the rest with vinegar. Turn on the Crock Pot to LOW and go find something to do for the next 7 hours. Hint: that's what the beer is for...
Ok, so you put it in the crock at 9 in the yawning. At 4 that afternoon, get a big bowl down from the cupboard - the big yellow one where you used to soak Navy beans all night until the Air Force started to complain. With tongs, take the roast out of the crockpot. The bone will tenderly fall right out. Take two serving forks and go to town on that roast, shreddin' and pullin'. Once it's all torn to bits, put it back in the crock, cover it with decent barbecue sauce, stir it all, and let it go on LOW for another hour.
Then at 5, get your cole slaw and your Miller High Life and gather the family around, 'cause you're fixing to love your dinner!