Day: May 27, 2015

Simply Stated: “No Strings Attached” Award

What an interesting concept. To be connected to bloggers All Over the World, and yet to feel no obligation to make the noted recognition conditional. I was in awe when I discovered a single blog post can touch others in lands I only dream of visiting. What a treasured perspective to encounter new friends through the blogosphere of WordPress. It is with heartfelt thanks I acknowledge my peer, Kritika Vashist, of “From the Soul to the nib of the Pen”. Her penchant for poetry and photographs touch my spirit in ways that I look forward to on my journey of balance and grace. Her encouraging words sustain me as reinforcement of persistence and creativity. Thank you, Kritika, for visiting http://www.snapshotsincursive.com  as I journal “Eating My Way Through the Alphabet” filled with recipes and photographs. It is a pleasure to know you.
My list of nominees consists of both seasoned bloggers as well as those fresh on the scene. I am intrigued by the diversity of topics and look forward in anticipation to expanding my interests. After all, Life is a journey that is filled with interesting stories about everyday moments. Everyone has a story to tell.

No order of preference is listed:

Jess Nguyen
Janet Sheridan
Andreacfrt

Bill Brennan
Dray0308
Happy reading!

Gail

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? A Second Helping of Kalua Pork Roast! This special blend of herbs is a tribute to warm, tropical summer nights. The term, “Kalua”, is Hawaiian for slow cooked. I have put this frozen roast in the oven and let flavors blend all day long for an exotic taste that will have your senses wondering if you’ve been transported to a private paradise. The extra meals provided are a bonus that will have others showering you with praise in the days following. 
KALUA PORK ROAST
Ingredients:

4 pound boneless pork butt roast

1 tablespoon Red Hawaiian Alaea Sea Salt*

1 teaspoon Mrs. Dash garlic and herb seasoning 

2 cups apple juice

2 cups apple cider vinegar 

1 tablespoon liquid smoke

1 bottle beer
Instructions:

Set oven to 275°. Place frozen pork roast in a covered roaster, fat side up. Pour apple juice and apple cider vinegar over roast. Next apply liquid smoke. Finish by sprinkling the Alaea sea salt and Mrs. Dash herb blend over the pork. Make sure the lid is on securely. You will begin to smell the heavenly aroma as it slowly cooks. Five hours later, check the roast, as the liquid will absorb. I discovered some roasters allow the liquid to evaporate a little sooner than I expected. I have found Le Creuset to be very reliable. If the roast needs more liquid, pour a bottle of beer over it. Keep it covered and slowly cook it at least another three hours. I have let it cook for ten hours total without a problem. It is so fork-tender you will be amazed. And the drippings can be used for gravy or barbecue sauce. 
*Available through Salty Wahine Gourmet Hawaiian Sea Salts. (I receive no recompense for promoting their product.)