Suddenly Sunday

It has been a week.

Warm weather and a day off heralded the beginning of fishing season for my man. I'm sure most people don't know anyone who fishes, or at least under the age of 65, but the guy and his friends are a team and they FISH. They have a boat, there are meetings, after each fishing session there's a report. It's legit.  Of course I wish this attention and commitment translated into getting things done in life and at home, but there it is... Anyways, we the family headed to Prospect Park on that nice day and I basically mom-ed in a different location while husband fished. 

Such is my life. 

Baby will begin on solid foods pretty soon, so it made sense to finally switch back to traditional oats versus the quick version I've been eating recently.  Traditionally I don't much enjoy the old fashioned oats except in cookies, so I thought I'd give the overnight refrigerator method a shot.  The next day the oats were nice and soft, but I definitely used too much water (I usually like my oats soupy but this was too much).  Next time I'll try almond milk or Lactaid, and then it won't matter if there's too much extra liquid.

Lastly, in the slow cooker (!) I made a pork shoulder and it came out delish if I do say so myself.  The man is often sent to the market without a list and I just make whatever he brings home in some kind of manner.  Pork shoulder is a good inexpensive cut that can give you a lot of servings, and the juices flavor everything nicely.  I cut away much of the fat, but there's still a good amount that can't be seen in the picture.  I made slits and shoved in garlic slices and fresh thyme and everything was seasoned with salt and pepper and a rub that I just throw together.  There's also a little bit of liquid smoke and red wine vinegar in there as well.  The meat is sitting on top of a sliced onion, some whole garlic cloves, and small, raw,  red beans.  For the beans I added a mug full of water just to make sure they were cooking along with the meat since it takes hours for the pork to release its juices.  

I've had oven roasted pulled pork, but honestly this method is better and there is still a good result even when the setting is on high, which can make this a timely dish to prepare.  After about 5.5 hours I threw in a thinly sliced fennel and some cut up carrots and really there was nothing to complain about with this dish.  Except I had to share.

Here's a lively tune to start off the week, and there's even water and boats!