It’s four’clock and I’m pausing for my tea. No soccer or meetings this evening, so we are having a real family dinner. I’m experimenting, he, he…
I had half a Boston butt roast in the freezer, an assortment of veggies and a yen for bread. So this is what is in the works:
The Boston butt roast is in the pressure cooker turning into pork to shred, it is depressurizing at this point. Since my daughter is picking up finicky ideas from other kids, visible hunks of onion are out, so I put one into the food processor with some fresh carrot, six cloves of garlic and some frozen bits of collards that are taking up too much space in the freezer. I tossed in salt, black pepper, fennel that had been crushed in the mortar, lemon peel, a bit of thyme and a little of my not-so-secret flavor enhancer, Vietnamese fish sauce. The bread ingredients that I put in the bread machine an hour and a half ago will be ready soon. I’ll shred the pork, roll out the bread dough, and layer the pork and veggies on the bread dough, roll it up, glaze it with beaten egg and bake it.
I'll post the critical reviews of it later.