I can’t believe my father has been gone for an entire year. There are days when I feel like I spoke to him less than 24 hours before, and others when I feel like he’s been missing from my life for an eternity. I decided to use this month’s Snapshot Saturday Posts to pay tribute to him and some of the places he loved most. We spent a lot of the last few years revisiting some of the adventures we had while I was growing up. We went to ball games, amusement parks, the zoo, the movies, car races, casinos, and museums. One of my favorite memories of childhood was going to the Bronx Zoo with my Dad, my brother and our Grandma. The last trip I took with my dad was a return visit to the Zoo. This is a picture of him outside of the Rhinoceros habitat in April of 2013.
Monthly Archives: June 2014
I love Pulled Pork and I’ve been craving it for weeks, but I can’t find my recipe. Yes, ridiculously organized me can’t find something. It’s not that I don’t know where it is, it’s that I don’t feel like digging through the boxes to find my recipe folders. I found my recipe in a cooking magazine (either Rachael Ray’s magazine or the Food Network magazine) a few years ago, and we really do like it. I’ve looked all over Pinterest, trying to find a close approximation to my recipe, but I haven’t been able to locate the right one. However, the craving got to be too much, and I resorted to using what promised to be a simple yet delicious crock pot version…
The recipe was as easy as the pin promised. I gathered the ingredients and put it together in less than 10 minutes before I left for work. It calls for 1 bottle of Sweet Baby Ray’s BBQ Sauce, 4 pounds of boneless pork riblets (I used boneless country style ribs), 3/4 brown sugar (this is optional, but my other recipe calls for it, so I used it), 1 teaspoon dry mustard, and 1 teaspoon of garlic powder.
You dump half the bottle of BBQ sauce in the crock pot, then add the meat.
Next, you add the rest of the BBQ sauce, the mustard, the garlic powder, and the brown sugar.
I stirred everything around to get the meat completely coated, and set it on low to cook for 8 hours. (The recipe said to cook it on high for 4 hours, but I was going to be gone longer than that, so I adjusted my cooking time.) When I got home from work, I used tongs to shred the pork and served the sandwiches on soft buns.
My dinner guests really enjoyed them, but I still like my original recipe better. Guess I better get cracking with the renovations, so I can finally unpack the remaining boxes and find the stuff I’m still missing.
June is an incredibly hard month for me this year. I can’t believe my father’s been gone for such a whole year. These last 12 months have brought so many changes and things I wish I could’ve shared with him, but I know he’s always with me in spirit. I decided to use this month’s Snapshot Saturday Posts to pay tribute to him and some of the places he loved most. This week I’m going to pay tribute to his favorite sport, the team of his heart and a couple of places he and I always loved exploring! I hope you are sitting in the stands with “The Boss” drinking a beer and yelling at Girardi for some of his choices.
We’ve had a bit of a change in my house and I’ve been making dinner at midnight or so most nights. I can’t really spend hours cooking, well actually I guess I could, but I don’t really want to at that time of night, so I’ve been hunting for hearty, quick and easy to prepare meals. I found a recipe for a Chicken & Broccoli Foil Packet Meal that I loved so much I had to pin it to Pinterest.
This recipe reminded me of a fantastic recipe that my grandmother “created” called Chicken Thing. It is not the same as Chicken Thing, but it does have the same homey meal feeling that I remember from my childhood. The foils packets are also much easier to prepare, which is a big plus at 11:30pm. I gathered all of the ingredients: 1 package Chicken Flavor Stuffing mix, 1 1/4 cup of water, 24 ounces boneless skinless chicken breasts, 4 cups of broccoli, 1 cup shredded cheddar cheese, 4 slices cooked bacon, and 4 tablespoons of Ranch Dressing (I accidentally left this out).
First I cut the foil to size and sprayed each piece with cooking spray.
Then I mixed the stuffing and water together. Once it was combined well, I scooped some stuffing onto each piece of foil.
Next I trimmed the chicken and laid half a boneless skinless breast on each pile of stuffing.
After the chicken I added some broccoli. The original recipe gave actual amounts to use. I didn’t pay any attention to the measurements. I went by sight and what my family will eat.
Then 1 crumbled strip of bacon gets added to each packet along with some shredded cheddar cheese.
This is where I was supposed to add the ranch dressing and forgot all about it. I blame the omission on the time of day I was making the meal. Once the stuff was all stacked, I closed the packets (leaving enough room for air to circulate inside each one). I placed the sealed packets on a jelly roll pan and stuck them in the oven for 30-40 minutes at 400 degrees.
They were ridiculously good, and I will totally be making these again, and I may even have to break out the Chicken Thing recipe and give it a whirl.
June is an incredibly hard month for me this year, as it is the one year anniversary of my father’s death. I can’t believe he’s been gone for such a finite amount of time. There are days when I feel like I spoke to him less than 24 hours before, and others when I feel like he’s been missing from my life for an eternity. I decided to use this month’s Snapshot Saturday Posts to pay tribute to him and some of the places he loved most.
This week I’m going to start with a picture of the beach at sunset. It seems a fitting remembrance of a former lifeguard, swimmer and diver on what would have been his 66th birthday. I miss you Daddy and wish you were here to see what great changes life has brought me over the last 12 months. I’m riding the tide and rolling with the waves just like you always taught me.