I’ve spoken before about how my husband likes curry. It may not be expected, given his previous love of all things familiar and plain, but I’m not complaining. It’s one of the few vegan meals I can always make without any sort of push back. For whatever reason, he doesn’t miss the meat or dairy in his curry, and he eats it voraciously every time. We both do, honestly. It’s slowly becoming a staple on our dinner table, and I’m not looking back.
It’s Martin Luther King Day, which means my teacher husband has been home for the long weekend. It’s been great; we’ve hung out, run some errands, un-decorated from Christmas, and even had friends over for football yesterday. I will say, though, when he’s home for extra days we tend to eat a little bit differently. While I would be more than happy to eat all the veggie based foods, my hubby wants meat…all of the meat. So this weekend, to indulge his meat craving, I made this slow cooker pulled pork.
As I’ve mentioned before, I have a lot of apples that I need to use this season. After making cupcakes and crisps, donuts and pork chops, cider and spiked cider, I needed to branch out a bit. So, apple butter it was. Apple butter, to me, has such an allure to it. It’s one of those items that screams autumnal goodness, and when you buy it in those little jars from artisanal shops it seems to have the perfect balance of chic and rustic. But when you buy it in those little jars from artisanal shops it also has a price tag that makes me cringe.
So, I know there are no pictures here. After about three weeks of fighting with my camera and SD card and computer, I’ve decided to cut my losses. This will be a blind post. You’ll have to use your imagination. You know what beef looks like, right? And noodles? And a crockpot and boiling water? Good. See, we don’t need those stinkin’ pictures anyway. But I digress.
I was quite excited when I got the letter G. After France, I figured I’d end up with something like Ghana. But nope, fortunately I was able to pull another country whose cuisine I’m familiar with. I wanted something traditional, but also relatively simple the day of serving — the fiance and I had Pre-Cana, and I knew I wouldn’t have hours to dedicate to an intricate meal. This crockpot sauerbraten ended up being the perfect thing! But I couldn’t just serve meat and gravy. So, instead, I turned to spaetzle. Back when I was a gluten-eater, I would devour this stuff. And yet, I hadn’t had it in three years. My cousin sent me a gluten-free recipe for spaetzle and together with my sister and fiance managed to make a big bowl of it. It was messy and sticky, but it turned out to be delicious. Enjoy this brief (albeit belated and blind) trip to Germany, and prepare yourself for more regular and illustrated posts!!