"Jeßus" > wrote in message
...
> Currently cooking cider braised pork shoulder.
>
> I didn't plan this very well as far as having the ingredients I really
> wanted, but oh well. Just onion, garlic, potato and a few brussel
> sprouts, vegetable stock and a bottle of cider.
>
> Most everything has been caramelised before being combined/added back
> to the Dutch oven. Sometimes I finish off caramelising by adding a
> splash of balsamic vinegar, which I also did with this braise. Now it
> just needs to simmer gently for the rest of the day on the fire.
>
> Thinking about adding peas just for some contrast, but am in two minds
> about that... still needs seasoning too.

We're eating up the last of the soup. Dang! It wasn't even a full pot but it
has lasted for three meals. I also made pizza from par baked crusts from
Dollar Tree. They are less than thrilling but were cheap. Mine is made with
a new nut cheese that I found at PCC. I am thinking it would do better in
something that isn't cooked. Doesn't have much flavor and just went to melty
goo. It's edible but... Not sure I'll buy it again unless perhaps to make
some raw stuffed hot peppers or something. Which is what I will probably do
with the nut cheddar that I also have.

Angela isn't eating as she went to a party earlier and they had plenty of
food there.

Tomorrow I am taking a couple of friends shopping. I want some sturdy buns
to make French Dips. I already have the meat. Other than that I will just
buy a little produce. Hope to squeak out one more week without having to buy
much. This has been an expensive time of the year for various reasons.