I did take some, so here they are:
These are from our garden planters, these tomatoes are doing wonderfully. The tomato plants that are in the ground are doing just as well. The herbs are growing like weeds.
|The container tomatoes gave us fruit long before the ones in the ground|
|No, Virginia, that is not too many onions......|
|I could really have some right now|
|simple & delicious|
The meat is so clean tasting and each type has a different taste. I was able to show my Mom the color difference between farm raised and wild caught. No more farm raised for them anymore.
|How beautiful are they|
But every other week I have made Pulled Pork, that is wanted by all. I just love it. Andrew takes off the non-essential fat, dries it totally, rubs it with his secret rub, then we wrap it up for a few days so that the rub permeates the meat. When we are ready to make it, we sear it on all sides, lay it on a bed of slightly sauteed Vidalia Onions and Jack. I have been using the probe thermometer to make sure the meat comes up to 195F. I have had the meat stall on me at 185F twice and it took 3 hours to break the stall to get to the 195F.
|This is a beauty|
|rubbed with the super secret rub|
|stalled again 187 after 10 hours & finally at the 13 hour we got to 193|
|Yes I triple filtered the delicious juice|
|yeah, it was all that|
Happy Birthday A & M