April 30, 2016
April 29, 2016
OMFG this is the best morning ever. You’re doing yoga – right here! With snuggles! And I have a CHEW!
Miso Orange Slaw
This quick and tangy side goes well with some simple chicken or pulled pork.
Gluten-free, vegetarian, vegan if you watch your ingredients
Miso Orange Slaw
Based on Crunchy, Creamy Miso Slaw by Health-Bent
1/3 to 1/2 head red cabbage
2 Tbsp. mayo or aioli
2 Tbsp. rice vinegar
2 green onions
2 Tbsp. white miso
1 – 2 clementines
Couple big pinches Kosher salt
Few cracks black pepper
Add the miso, mayo and rice vinegar to a big bowl. Whisk to combine.
Slice the cabbage into ribbons, chop the green onions, and segment the oranges. Add to the bowl. Toss, hit with salt and pepper, toss, taste, and adjust seasoning if necessary.
In quantities listed, serves 1 – maaaybe 2
April 28, 2016
Go Brooklyn, Go Brooklyn, Go.
That Millstone Farmgate cider is pretty spectacular – and apparently akin to the style popular in the US around its inception.
April 27, 2016
The only pic I managed to take today – you’ll be seeing this recipe soon.
April 26, 2016
Over the bridge.
April 25, 2016
Upholding stereotypes in my cohort hoodie.
April 24, 2016
Burgers.
April 23, 2016
Street art.
Pineapple Jerk Pork Bowl
This dish is tasty, satisfying, light enough for Spring or Summer, and feeds an army.
Perfect for a busier-than-usual life, like the one I’ve been leading lately.
Gluten-free, paleo, Whole30 (make homemade aioli)
Pineapple Jerk Pork Bowl
Based on Slow Cooker Jerk Pork in Pineapple Bowls by How Sweet Eats
3 – 5 lbs. pork shoulder
2 – 3 Tbsp. jerk seasoning
1/3 head red cabbage
1 can pineapple in juice
1/2 red onion
3 Tbsp. cilantro
3 Tbsp. aioli or mayo
1 – 2 Tbsp. sriracha (optional)
Juice of 1 lime
Kosher salt & black pepper
Rub your pork shoulder down and place in your crock pot. Add the juice from the can of pineapple. Cook on low for 8 hours. Shred, take out the bones if there are any, and kick the pot up to high – cook uncovered half an hour to an hour to evaporate some of the liquid. Alternately, spread your pork + juice out in a baking dish and bake @ 400.
While your pork is doing its pork thing, make the slaw by shredding the cabbage, chopping the pineapple, dicing the red onion, chopping the cilantro and tossing with mayo + sriracha + lime juice + a few hits each of salt and pepper.
Enjoy.
Serves a bunch
