WOW. We had quite the storm hit Dallas last night. Apparently this is a big deal because there’s, like, a game or something this weekend? I don’t know. Sports sports sports, blah blah blah.
Jack was up again around 4, and I could already hear sleet hitting the windows. Brr. By the time we were “officially” up around 7:00, our yard was covered in snow and there was a thick layer of ice on the streets. Brian’s firm was closed (they close if DISD does), so Jack and I got a bonus Dad day!
What better snowy weather breakfast than oatmeal?? Banana oatmeal, actually. With peanut butter and brown sugar.
Cabin fever set in around 9am. Jack and I are so used to getting the heck out of the house in the mornings that we were climbing the walls. Well, I was climbing the walls. Jack was pulling every book off his bookshelf and tossing them across the room, dumping out all of his toy baskets, launching search & destroy missions for the remote controls… he stayed pretty busy.
Since we couldn’t leave the house, I spent a good part of the day standing in front of the stove. I intended for us to have this pulled pork for dinner last night, but we ended up going out with my parents. Sooo, we ate it for lunch instead.
Definitely check out the recipe. I used a 3 lb pork butt (hehe) instead of tenderloin, but followed the rest of the recipe to a T. It sounds crazy: You literally just put the pork in the slow cooker, pour root beer on top, then cook it on low all day. After about 6-7 hours, you drain the liquids, shred the pork, then pour on a bottle of BBQ sauce (Stubbs- the best!).
We had it on wheat buns with pickles and onions.
SO GOOD. You can’t taste the root beer, so I would assume that you could sub in Coke or Dr. Pepper with similar results. Just don’t use diet. The sugar in the cola caramelizes the edges of the meat a little. I think the leftovers would be great in tacos or quesadillas.
After lunch Jack went down for a nap and Brian and I curled up on the couch with a fire in the fireplace and Dexter on TV. Oh, and a smelly pug crammed in between us. Of course I needed a snack to fully enjoy the experience.
First of all: If you have a Keurig, take a BIG mug, then fill it halfway with a hot chocolate k-cup (use the smallest cup setting) and then halfway with a regular coffee k-cup = 60 calorie mocha. You’re welcome.
Now that that’s out of the way, I also whipped up a batch of Mama Pea’s Pumpkin Spice Roasted Chickpeas. My chickpea roasting attempts in the past have been a big, fat fail (BURNED). These were much better.
I think I might be addicted to the crock pot. I love how with 10 minutes of prep, the house smells great all day and you’re not scrambling to make dinner. It was obviously a soup day, so I whipped up a batch of this Taco Soup. My only reservation was the insane amount of sodium… you don’t drain the canned beans or corn, so that really amps up the salt. But it tasted great, especially with a squeeze of lemon and a sour cream/cheese topping.
Alongside is kale salad (with tomatoes, avocado, olive oil, lemon juice and salt) and homemade baked tortilla chips.
They’ve already announced that DISD will be closed tomorrow, so it looks like we might get Brian home again for at least part of the day. Woohoo! So what to cook now???