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Today's food
Mar. 21st, 2009 07:19 pm[I really want a Linux client that will do tags. Anyone have one?]
Today was mostly a yummy food day. When I had breakfast, I was the only one up, so I had a salad of tomato, olive oil, salt (non-iodized, of course), and chunks of toasted white bread (again, LID bread). Very delicious. Lunch was some raw nuts, a banana, and a Lara bar, because we were out and about. The family had carnitas burritos, though, and I got envious, so on the way home, I stopped for a (HUGE!) pork roast, some salt-free corn tortillas, a bag of peeled garlic cloves, and some cilantro.
Pressure-cooked half the pork roast with a little water, a couple tablespoons of ancho chili powder, maybe a teaspoon of kosher salt, and probably around 50 whole cloves of garlic; I roasted the other half in the oven. I'll make garlic gravy out of the juices from the pressure cooker; I put the roasted half away for tomorrow.
Took the pressure-cooked half out of the cooker, shredded it with a fork, then put it back in the pot (without the lid on) and cooked it on medium with a little olive oil and kosher salt for about 20 minutes, stirring once in a while, until a lot of the edges were crispy.
Served in warmed tortillas with a couple sprigs of cilantro and nothing else.
Mmmmm, tacos de carnitas! Very decadent, yet very simple.
Today was mostly a yummy food day. When I had breakfast, I was the only one up, so I had a salad of tomato, olive oil, salt (non-iodized, of course), and chunks of toasted white bread (again, LID bread). Very delicious. Lunch was some raw nuts, a banana, and a Lara bar, because we were out and about. The family had carnitas burritos, though, and I got envious, so on the way home, I stopped for a (HUGE!) pork roast, some salt-free corn tortillas, a bag of peeled garlic cloves, and some cilantro.
Pressure-cooked half the pork roast with a little water, a couple tablespoons of ancho chili powder, maybe a teaspoon of kosher salt, and probably around 50 whole cloves of garlic; I roasted the other half in the oven. I'll make garlic gravy out of the juices from the pressure cooker; I put the roasted half away for tomorrow.
Took the pressure-cooked half out of the cooker, shredded it with a fork, then put it back in the pot (without the lid on) and cooked it on medium with a little olive oil and kosher salt for about 20 minutes, stirring once in a while, until a lot of the edges were crispy.
Served in warmed tortillas with a couple sprigs of cilantro and nothing else.
Mmmmm, tacos de carnitas! Very decadent, yet very simple.
