Learning to crawl

He's not quite there, but getting so close! Here are some pictures of his progress!

Happy Cinco De Mayo!

Carne Adovada from Use Real Butter

modified from Santa Fe Recipe (The Shed)

16 dried, red chile pods
3 tsp salt
4 cloves garlic
2 tsp oregano
5 pounds pork shoulder

Preheat oven to 325F. Remove stems from the chile pods. Place pods in a pan and bake for 5-10 minutes, stirring occasionally, until chiles are lightly roasted. Leave oven door open (I didn’t do this). Don’t breathe the fumes! I shook the seeds out of the pods and discarded them. Place pods in a medium bowl and cover them with boiling water. Let them sit for 30 minutes. Drain the water from the chile pods, but reserve about 2 cups for the purée. Place pods in a food processor or blender. Add the salt, garlic, and oregano. Cover the mixture with the chile water. Blend well for 2 minutes or until the skins disappear. Cut the pork into 2×4 inch strips. Place the pork in a ziploc bag and add the sauce. Thoroughly coat the pork. Refrigerate for 24 hours. Preheat oven to 325F. Place pork and sauce in a baking dish. Cover and bake for 4 hours or until meat is tender. (I cooked mine in a crock pot all day on low.) Shred or chop meat.

The delightful condiments!

Spiceful, tender, and delicious!

Served with avocado, cilantro, lime and cheese

What really matters

I was feeling mighty frustrated today at work with life in general when I read my sister-in-law's blog about what matters most. Sometimes I need to just calm down and remember what really matters.

So this is a post to remind me of the things that are really the most important. Even though there may be hard times, things will work out eventually.