I boarded a flight for Florida work meeting earlier this week and I’m still in the process of figuring out where I am and why I’m here. But my work life is a whole ‘nuther story and I find myself praying daily for wisdom and clarity. I like what I do but it’s just sometimes a place where I don’t feel as if I belong…and that’s not such a fun place to be.
But God knows my situation. God always knows. And I’m leaning into him.
I’m a homebody. Sort of. I think even bigger than that is that I’m a family body. Wherever my people are is where I belong and I find myself floundering when I’m not with them.
I miss my people.
I miss feeding them, cleaning up after them, complaining about them.
The night before I left, I cooked a big meal…enough for lunch takers to take for lunch and dinner eaters to eat for leftovers. It’s an interesting Italian meal…pork cooked in milk, which doesn’t make sense until you smell it cooking. You need a blender for this one – or an immersion blender, which goes against my ‘no fancy tools’ motto.
But it feeds a crowd, unless you are turkish and don’t eat pork. (Alev! 😎)
Roasted Pork in Milk 4 - 5 lb bone-in pork shoulder kosher salt and pepper 6 T olive oil 2 cups white wine 4 cups whole milk or half & half 8 whole cloves of garlic 12 large sage leaves Heat oil in a large dutch oven until hot. Salt and pepper pork and brown on all sides in olive oil. Add remaining ingredients, cover and cook at 350 degrees for 3 1/2 hours. Pork should be falling apart - if not, cover and cook a bit longer. Remove pork to a large plate and cover with foil. The remaining sauce in the pot will look curdled - use an immersion blender and blend the sauce until smooth. Add pepper and salt to taste. Gently shred the pork into large chunks and put back in the sauce. Serve with mashed potatoes and a big salad.