It seems that about once a quarter the urge to become one with my inner domestic goddess over takes me and the result is a flurry of deep cleaning, moving things, and the like…
Well, I freed my Inner Domestic Goddess yesterday and she was like a whirling dervish!
My kitchen found itself first on my list. The “Tupperware” cupboard – organized! The pots and pans – organized! The oven – cleaned! The refrigerator – cleaned! Yes, even the refrigerator!!
The Inner Me really wanted to start knitting on a baby sweater for a co-worker who just had a baby, but The Domestic Diva was not stoppable!
From the kitchen, I moved to the living room and I have rearranged the furniture and in the process banned all the resident dust bunnies to the bottom of the vacuum cleaner bag! I am happy to report that the new arrangement has much better lighting AND I have a spot to sit and spin without being in the traffic flow! I love it when a plan comes together!
From there I moved on to my closet – that dark black hole that sucks the life out of my bedroom! I am please to report that I have a bag of clothes for donation, a bag of clothes for consignment, and all those “single” socks are on their way to sock heaven where I hope they find their mate!
In the midst of all this domesticity, my tummy started to grumble and a recipe that had been piquing my interest from a crock-pot cookbook that I got on sale several weeks ago took root in my brain! It called for these delicious looking pork barbecues, it was a 2 day process starting with pork spare ribs of all things, and you reserve some of the meat and sauce and make barbecues later.
Well, while I frequently repress my inner domestic goddess, the Goddess of Cooking All Things Good has free reign and my dinner plans were on the move. I had made a lovely pork loin in the crock-pot late last week and you know that the vegetables were gone right away but I had a good portion of this lovely loin left. I started to work on the sauce and I am going to share it all with you! It is so simple and in less than an hour, you can have these amazing barbecues to serve your family!
· Start with one 18 ounce bottle of any barbecue sauce (I used Sweet Baby Ray’s Original Barbecue Sauce)
· add to that one medium onion – chopped
· one stalk of celery – chopped
· one tablespoon of Worcestershire sauce (I put this in the empty barbecue sauce bottle and shake it around to get all the barbecue sauce out)
· one packed tablespoon of brown sugar
· two teaspoons of garlic – minced
· two tablespoons of yellow mustard
· and one teaspoon of crushed thyme.
Now, the recipe would have you pour this over 4 and a half to 5 pounds of spare ribs and cook the ever-living hell out of it. Um, yeah…my thoughts exactly.
Here is what I did, I put all the ingredients in a saucepan and simmered over medium heat, stirring occasionally until the onion and celery were soft. You could sauté them in a bit of olive oil as well and add them in, but I was going for quick and easy!
Now, here is where the good part comes in – a tangy Cole slaw to top this savory concoction would be just perfect, right? That is what I thought too so I made up some quick and easy Cole slaw and I will share that recipe with you too!
· Two cups of shredded cabbage, I buy it already shredded at the market – get the kind with shredded carrots in.
· One-eight to one-quarter cup apple cider vinegar
· three tablespoons of honey
· one-quarter of a teaspoon salt
· some fresh cracked pepper – I put in bit more than an eighth of a teaspoon
· and you can add celery seed – I did not for this recipe.
Put all of the ingredients in a plastic container with a lid (if you are in my kitchen, you can now find a container with a lid to match making this process much more streamlined, to be sure!) and shake well. Put in the refrigerator for about an hour, shaking occasionally.
While the sauce is simmering and the Cole slaw is marinating I heated the left over pork loin in the microwave a few minutes until it was warm enough for me to pull it apart with two dinner forks. Once I had it all pulled, I put it in a large pot so I could mix it with the barbecue sauce.
Toast a bun until it is nicely browned and a bit crispy; place on it a generous portion of the pork barbecue, and top with a dollop of well-drained slaw. Serve with ice-cold hoppy ale – my choice was Founders Dry Hopped Pale Ale. The result for me – one very happy mouth, and oh my, was it good.
I am giving that Domestic Diva free reign for a bit longer today, up on her list – the closets in the remainder of the house – who knows what treasures she will find there!
…maybe she will find the inner writer who has been struggling lately, one never knows!