Swim lessons are almost over for the summer and both children have been promoted to the next level, for next year…which if you read Button Pushing Day may be problematic as we may (most likely) will not be in this area. Ah well, at least they know how to swim and did well enough to get promoted. Living in Michigan with all of the lakes knowing how to swim is as important as how to drive and grocery shop effectively.
The kids fixed the mess that got them grounded and did so without as much fuss as we expected. By day 4 of no television or games they were more than ready to admit that they caused their problems and worked overtime to fix them. In the process of picking up the mess they found some “missing” toys and ended up packing away more than I had, which is bonus.
While they were cleaning, Barb and I were arranging the kitchen for the excess food and I was planning what to do with the food. First step, what to do with the last of the food on hand. A day and several dishes later I can say with confidence that good head of cabbage goes a long way. I bought a head of cabbage a week ago and have made six salads, slaws, and toppings for burgers, brauts, and hot dogs. Absolutely amazing to me.
I had chicken thawed to make, something, and while stocking the freezer found unlabed pork something. Based on the bag could have been pork chops poorly packed or pork butt, curious I let it thaw. The chicken had to get cooked and the pork I did not expect to thaw until the next day. I was wrong on the pork butt, yes pork butt or shoulder. Crap, now I have a lot more to work with.
Ketchup, honey, brown sugar, apple cider vinegar, with a squirt of sriracha* makes a quick BBQ sauce. The plan was to make some BBQ chicken for sandwiches or tortilla roll-ups and I did make some of them, but there was a lot more BBQ sauce and a pork butt to deal with. Into the slow cooker went the pork butt on high with some salt, pepper, and chicken stock. The remaining chicken was turned into sweet corn and chicken soup. At the end of the night, we have cabbage and cucumber salad, a slaw, pickled cucumbers and radishes, sweet corn and chicken soup, and a large amount of BBQ pork.
Hopefully I can convince Barb to make some buns and bread to go with the pork. 🙂
* Quick BBQ sauce (adjust any of these ingredients to taste preference)
1 cup ketchup
1/3 cup brown sugar
1 tbsp honey
1 tsp apple cider vinegar
1 squirt or around 1/4 tsp sriracha
Mix together in pot over medium heat, bring to a boil for one minute while stirring. Remove from heat and apply to food or store in airtight container for two weeks.