Life then and now

Isn’t it amazing how caught up in our own things that we get? I had a great happy hour date with a friend last night and it was fun to just connect and look back at our college years. Being girls we got to talking and I was amazed at the stories and the similarities between the two of us, before we were even really close. We were literally dealing with a lot of the same issues and completely unaware of it. The thing is, I have always felt like EVERYONE knew everything about everyone else, and maybe that was true for some things (hello sorority!!) but the fact is that people really are just living their own lives and pretty oblivious. So get over the stupid stuff, everyone else has.
It was a good little chat. Also good to look back and see how much all of us have changed and grown up.


Here is my first recipe posting, as promised!

Caribbean Pork with Spicy Peach Glaze

Disclaimer: With this recipe and all others to follow you should know that I don’t believe in measuring. Cooking should be fun and should be an experiment. Every time I make this and anything else, it comes out just a little different then before. That being said, there won’t be any measurements in my recipes. So have fun and cook for your own personal tastes.

You will need: Boneless pork ( I like to buy the kind for skewers or stew so that I don’t have to cut anything up but you can also use shoulder if you don’t mind the bones), two or three peaches, an onion, curry, red chili pepper, black pepper, ginger, brown sugar and an orange.

Just put the pork in a crock pot (you can also do this on the stove top if you need it quick), sprinkle with black pepper and salt, add a little curry, ginger and red chili pepper, chopped onion and about a coffee cups worth of water. Follow the instructions for your crock pot for the timing. I usually turn mine on for about four hours on medium. When the pork is done and you are ready for dinner you can start making the sauce. Make some rice now if you want it to be done in time! I always forget to do that! Anyway, the sauce. In a kettle, put your peeled and sliced peaches, black pepper, curry powder, grated ginger if you have it, otherwise the powder is fine, red chili pepper, and brown sugar in and cook on high until this is thick, almost like a jam. I taste this as its cooking add more curry, red pepper or brown sugar as needed. At the very last minute squeeze in the juice of the whole orange.

Plating: Make a neat pile of rice and top with your pork. Pour just a touch of the peach sauce over the top. Done and done. Trust me, this is good. I make ours pretty spicy but you could leave the red pepper out altogether if you need. Goes well with a deep red wine, try Fetzer, Cabernet Sauvignon.

Enjoy!