Is anybody else so excited about Twilight that they might actually throw up in their mouths a little, but then quickly brush their teeth afterward because they know how important fresh breath is to Edward Cullen? Because I am. SO excited.
He’s only 17, you total child predator…gosh.
He’s a pasty Brit. My husband is also a pasty Brit. Ergo, maybe my husband is also magic?
I’ve read the books three times apiece, and am planning on reading them again before the release date (November 20th). The only tricky part is that while reading the books I get highly overstimulated and end up a touch bitchy toward my husband because he’s neither magic nor brooding, and that doesn’t seem fair. Although it wouldn’t kill him to TRY some basic magic. It’s not like I ask for much.
Speaking of sweet porking, there is a restaurant in my hometown of Parker, CO called Costa Vida. They have this thing called a sweet pork salad, which is like an amalgam of hopes and dreams from idyllic youth across the nation, all holding hands and truly BELIEVING in a world where peace is the answer, and differences are celebrated. Hahahaha, just kidding. I know today’s youth are actually too busy playing Grand Theft Auto to be idyllically believing in anything other than the achievement points you get for “completing 25 drug wars.” No, I didn’t make that up.
But the sweet pork salad is just such an unlikely and lively combination of flavors and textures that all come together in perfect harmony with one another to create a salad that says “I’m more than just a salad! I’m a LIFESTYLE.” The base of the salad is typically a flour tortilla, which I usually forgo because that’s 200 calories that I don’t necessarily enjoy that much, since it tends to get soggy at the bottom of the bowl. Then there’s a big, hearty handful of chopped romaine lettuce. Then a spoonful of cilantro-lime rice. Then this shredded, sweet but spicy pork that blows my mind with it’s sheer awesomeness, then cheese, then tortilla chip strips. Finally, you get to finish it off with fabbity fab cilantro-lime vinaigrette, which is basically the money shot of the salad.
I MISS Costa Vida like I’d miss a high-functioning kidney, so I’ve worked tirelessly (read: experimented twice) to come up with a good copycat recipe for you to try. So, without further ado, I bring you the Kristie-Vida Sweet Pork Salad recipe:
1 flour tortilla (homemade if you’re so inclined–it takes about 4 minutes–but store-bought is fine too!)
2 C chopped romaine
1/4 C shredded white cheese (like queso asadero or sharp jack)
1/8 C cilantro-lime vinaigrette
1/4 C cilantro-lime rice
1/2 C tortilla chip strips, if you desire
1 (6lb) pork butt, trimmed of any thick fat
1 can full-sugar Coca-Cola
1/2 C packed brown sugar
2 15 oz cans of tomatoes (with chiles, if possible. Like Ro-Tel)
1 t cayenne pepper (more or less to taste)
1 medium onion, diced
1 serrano pepper, partially deseeded (if you’re into spice)
salt and pepper to taste
Season the pork butt with salt and pepper on all sides, then sear on all sides in a very hot pan to form a crust. Place the pork into a crock pot.
In a blender, combine all of the rest of the ingredients to a puree. Pour over the pork, place the lid on the crockpot, and cook on high for 4-5 hours. Occasionally turn the pork over in the pot so it cooks evenly. Add water if the sauce cooks down at all, or if your pork is less than halfway covered.
When the pork is fork-tender, pull it from the crockpot and shred the meat. Toss in some of the sauce left in the crockpot to make a mixture that looks like barbecued pork (semi-wet, but not dripping).
1/4 C fresh lime juice
1/4 C packed cilantro
3/4 C olive oil
2 T honey
1/2 t ground cumin
In a blender, blend lime juice, cilantro, honey, and cumin. Taste and adjust sweet to acidity ratio a necessary by adding cider vinegar or honey. Then, while the blender is running, slowly drizzle in the olive oil. Taste the mixture and add salt and pepper to taste. Again, you may want more honey for a sweeter dressing, but keep in mind that the pork is sweet, too, and loves the acidity of the lime juice.
1 C white rice, rinsed until water runs completely clear
2 C water
2 t salt
1/4 C packed, cilantro, chopped
2 T lime juice, freshly squeezed
Bring water and salt to a boil, add rice and return to a simmer. Cover immediately, turn temperature down to low, and leave for 15-20 minutes to steam. When the rice is cooked to a very faint al dente, fluff with a fork, then gently fold in juice and cilantro. Taste and adjust salt as necessary.
And speaking of vegetarians, how sweet is it that Edward doesn’t eat people?
Then again, maybe not. A shapeshifter would have reverted back to its human form and refused to wear a lobster Halloween costume
All of our pets have gotten into the spirit of things for Halloween. I have mostly just gotten into the spirit of eating candy corn and pumpkin spice Hershey kisses, which are responsible for everything good in the world that happens while they’re on shelves.