Yeah, I’ve gotten pretty far behind on posting here. Hopefully I’ll be caught up in a week or two. It’s mid-summer now, but here are a few shots of the first flowers that bloom in My yard every year. Too bad the squirrels haven’t let us have any of the apples in a decade or so…
That’s right, I went on yet another one night camping excursion. This time, My brother, our friend Ryan and I headed to Mille Lacs Kathio State Park. The site that I booked was nicely secluded, located on a beaver laden pond, it made for a very pleasant night. Hiking the trail out to our weekend home, it was clear that we were in a part of the park that most people rarely visit. This was certainly one of the most picturesque places that I have been lately. With any luck, I shall camp at this spot again once winter is in full swing. I didn’t take a ton of pictures during the day, instead opting to focus on capturing the stars in the night’s sky. For the first time, I had good luck too. There were no clouds that night and the moon was on the other side of the planet. One couldn’t ask for better conditions to capture the vast expanse of stars.
Most of the day time was spent being lazy as hell. I did set up My cameras to catch a couple of time lapses, but did not take the time to set up My shots very well. Even so, I made a quick video of what I did manage to catch. At this rate, I am going to have to pay Vimeo, so You can all see what I’ve been doing in a reasonable resolution. :( Go ahead, have a look, there’s some nice stuff mixed in to the medeocre day time lapses. I do suggest hitting the misleading “HD” button, which brings You away from here and on to Vimeo’s site to watch it. The quality is slightly more appreciable.
Just after pausing by a map, to see where we were and staopping to take a quick shadow selfie, the path led us to the remains of a tree, about 7 feet tall and completely hollowed out by woodpeckers. Happily, they made a hole near the base, the perfect size to squeeze a camera into.
We did not see any bears, but definately spotted their droppings. There were a few little garter snakes slithering around and plenty of odd varieties of fungus growing all about. I really do love the wilderness! Why did I have to be born in to the city life? Hopefully one day I will be able to afford to move out of the urban environment, I would be a much happy’er person.
This was just My second attempt to make pulled pork. As You can see, I went in to geek mode with My camera. Just a little bit anyways. The lighting in My kitchen is pretty poor, even by the windows, so I will likely try this animation again sometime with a better lighting arrangment. Using whole wheat hot dog buns, bak choi picked fresh from the garden, diced onions and barbeque sauce, these sandwiches came together quite well.
The hours I work have My schedule a bit off from most peoples. I go to bed around five in the morning and wake up around noon. So I started the pork in My Instapot when I went to bed and it was done when I woke up the next day. The first time, I started it before I went to work and it was ready and waiting for Me when I got home. I do love the set it and forget it style of cooking involved with making this tasty, meaty, dish.
To make the pulled pork, You will need a slow cooker, such as a crock pot, adjustable rice cooker, or sommething of that nature. A three to four pound pork shoulder, or butt. Sprinkle 2+ tbsp of lowry’s seasoned salt, 4 tbsp cajun spice blend and a third of a cup of tightly packed brown suger all over the out sides of the meat. Put an onion or two, peeled and halved into the bottom of You crock pot, along with a third of a cup of dry sherry, 2 long sprigs of thyme and two large cloves of garlic. Then place the pork on top, cover and slow cook for 6 to 8 hours. Once the meat is super tender and falling apart, remove it from the cooker and use a pair of forks to pull, or shred the pork, removing and fatty chunks and bones as You go. Serve it with Your favorite side dishes, or make sandwiches, wraps, or even eat it all by it’s self. There should be plenty of juices in the bottom of the pot, add some to the pulled meat to keep it moist and flavorful, especially if You are refridgerating some of it for later.
I have expanded the ‘tropical Minnesotan attic jungle’ again. I bought six new dwarf citrus trees from Four Winds Growers out in California. I probably shouldn’t have ordered them during the hottest time of the year thus far. The two younger trees arrived looking good. Some of the others seem to have suffered from the heat of being trapped in an unventilated box, inside a baking semi trailer for two and a half days. The little ones are a Valencia orange and a new Kieffer lime to replace My old one that had an unbeatable scale infestation. I aquired a second Improved Meyer lemon tree as well.
Due to many favorable reviews around the web, I also opted to get an Oroblanco grapefruit tree. They don’t get pink/red, but are said to be very pot friendly and unlike most citrus, doesn’t need a lot of summer heat to sweeten the fruit. Sounds like a no brianer to Me.
Then there is the Gold Nugget mandarin orange tree. Which is very bushy and compact, but has been in a state of perpetual drooping since it got here. It doesn’t appear to be dying, but has yet to show Me any signs of changing it’s current mood.
Rounding out the order is a Mexican Sweet lime tree, which does not look the greatest either. All of the most recently grown leaves are curled up really tightly. I am assuming for now that it was heat during shipping that caused these little trees to look so glum. They have been here for 10 days now and none of them look like they are going to die. Maybe they will bounce back after this 90+ degree weather passes. Hopefully I can take better care of these trees than I have with some of My older ones. Having ordered trees from the same grower a couple of years ago and gaining My own growing experience over the last few years, I believe that things should be ok. So long as I can keep the scale away from them.