RANTING

There is nothing more infuriating than a customer trying to talk to you and to someone on the phone via their bluetooth device. I CANNOT TELL WHO YOU ARE TALKING TO, SIR! Please do not expect great service if you can't show me the respect of hanging up the phone. The end, amen.

THE GAME OF LIFE

WARNING: MAY CONTAIN GRAPHIC MATERIAL

My family (and I) are all still recovering from the events of Saturday. My parents were in a vehicle about a half hour ahead of Nick, Ward, and myself heading home over Blewett Pass. They were one of the first vehicles to come upon a terrible, horrific scene. A man on his motorcycle was hit by an oncoming car and killed. When my parents arrived at the scene of the accident my dad realized that the man had been decapitated and was laying there for all passerbys to see. My poor dad. He pulled a sleeping bag out of the back of the truck and covered the man's body, but not before being exposed to a scene that no person could be mentally prepared to encounter. I can't imagine what it must be like to be a paramedic, firefighter, police officer or soldier that comes to expect to see these kinds of things. My prayers go out to the family of that man, the driver of the vehicle who hit him, the emergency responders that had to deal with the situation, and to my parents whom have not slept since. The next day I was searching news websites for more information on the crash and realized that this was just one of many horrible events of the weekend -- there were stories of stabbings, drownings, fires, shootings, and just a tiny blurb of the accident that had such an effect on my family. So often we read these headlines and don't think another thought about it. There are so many very real, very difficult situations that families and friends have to come to terms with every single day. Be thankful for the days that we are given, for they are numbered and uncertain.

I am very thankful for my brother's decision to sell his motocrycle after seeing the aftermath of the accident. No amount of preparedness could have protected that man. I am glad that I won't have to watch Ward ride off into the sunset on one of those things again!

And to add yet another happy note to this post, the reason we were coming over the pass was that we had attended a funeral that morning in Enumclaw. A second cousin of mine, Jazmine Walker, lost her life to a rare form of brain cancer earlier this month. She was 23. She was also the captain of her cheerleading squad in high school, prom queen, a double major graduate of WSU, and working on her Masters degree all while undergoing surgeries and trial treatments with a big huge smile on her face. I think she was an amazing girl. I'm glad to know that she is in heaven now without pain and looking as beautiful as ever!

"Jazz"

THIS LITTLE PIGGY GOT... EATEN

Okay, that was a gross way to start out this post. Sorry.

My new favorite recipe is Pulled Pork! Typically recipes call for the use of a pork shoulder or pork butt (aka: plenty of fat) but I've discovered a way to do it with a pork loin (aka: much less fat!). We purchase the giant pork loins at Costco (about 7lbs for $18), divide it into thirds and freeze. This recipe can be modified with spices/flavors and so far we've enjoyed it as an awesome taco filler or with Country Boys' BBQ sauce and cornbread (which is what's on tonight's menu). Try it sometime!

INGREDIENTS:
2-3lb Pork Loin, trimmed of excess fat
1-2 quarts Vegetable Stock
2 large, or 4 small yellow onions, quartered
Spices of your choosing... just make sure to use a about 3TBS each (yes, that seems like a lot, but trust me it needs it). I usually use: sea salt, black pepper, garlic powder, cayenne/chili powder, paprika, and cumin)

DIRECTIONS:
In a large pot or dutch oven (I highly recommend Le Cruset French Ovens) add your quartered onions, pork loin, and spices. Top with the vegetable stock (or chicken, or water, or whatever). The liquid should come just about to the top of the meat. Bring all of this to a boil, then turn it down to low and cover. Let this simmer for 3-4 hours depending on the size of your pork loin. It's best not to lift the lid at all until at least 3 hours have passed. When it's done you can poke it with a fork and it will literally fall apart in the pan.

NOW YOU HAVE A CHOICE!

For Tacos:

 

Tacos... yum!

When I'm making meat for tacos I like the meat to remain VERY juicy, so I strain most of the liquid out (leave the onion chunks in there... they are tasty!) but I leave a little bit of juice. Once it is drained I add a few TBS of taco seasoning and re-warm the meat until I'm ready to serve it. It should look about like this:

Juicy & delicious!

For BBQ Pork (sandwiches or as an entree):

Are you hungry yet?

For the BBQ pork I strain the liquid completely. After doing so, return the meat to the pot and add your favorite BBQ sauce to taste. I use the canned sauce from Country Boy's BBQ in Cashmere and I use an entire jar. Heat the meat up and toss/stir continuously over med-high heat to dry out any excess liquid. Stack it on a bun with cole slaw or on a plate next to corn bread and coleslaw and enjoy! It should look like this:

Caramelized goodness!

Enjoy!

TODAY...

Today might just be the most boring day I've ever had at work.

Today is the day for a revival of this sad sad blog.

Today Ashley&Katie are headed to WSU... we will miss them! (go cougs)

Today I spent about 2 hours organizing my desk and workspace. I think this will actually allow for more poductivity. Like blogging, for example.

Today I hope to spend some time cleaning out my old car to prepare it for a FOR SALE sign.

Today I have some serious grocery shopping to do.

Today I have very little patience for snotty customers.

Today I am thankful for the opportunities placed in front of me daily.

Today I am hungry. Like REALLY hungry. Have you tried TRIO bars yet? Delicious. Available at Costco!

Today I am actually liking that it smells like wildfire outside. It's just not summer in Wenatchee without a little bit of haze =)