Midweek update

I've backed up my LJ, just in case. Folks on my Flist are much more knowledgeable about these sorts of things so I'll await the decision as to where we should all go. I'm on Facebook, of course, but I really don't like the set up so if there's another blog community that seems to be right for us, let me know.

In the meanwhile, my asthma is acting up a bit so I'm taking it easy. It's likely the rains, but I really need to catch up on the dusting.

Cuteness Update: Walked by the den this morning to see Fudge and Libby both curled up on the same afghan in the window, just touching. *sigh* Perhaps they've finally bonded, in some small way. The sense of relief that washed over me was very heart-felt.

Recipe: Pulled Pork with Barbeque Sauce

From the "The Gourmet Slow Cooker: Volume II" by Lynn Alley.

2 lbs pork roast (any cut)
2 cups ketchup
3 TB apple cider vinegar
1 cup water
1 small yellow onion, finely chopped
5 cloves garlic, minced
1 TB chili powder
1 TB Worcestershire sauce

Place the pork in the slow cooker. In a bowl, combine ketchup, water, onion, garlic, chili powder and Worcestershire sauce. Stir well. Pour the sauce over the roast. Cook and cover on low for 8 - 10 hours, until the meat falls apart.

Remove the pork and allow to cool slightly. Remove and either discard or store bones. To serve via cooker, return meat to the cooker and stir into the sauce. Serve warm.

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Now, we substituted chicken stock for ketchup above - which makes it a tad bland. So I'd recommend extra chili powder & Worcestershire sauce. I'd also recommend extra cooking time.