Grease (not the lightning variety).

Here's a word to the wise: don't get hot pork grease on your face. It hurts like a bastard.
I did this today while breaking up some pulled pork. The grease shot up and landed on my chin, right cheek and right eyelid. Now my face hurts (go ahead, the joke is already set up...).
I'm going to put a cool cloth on my face and hope I don't wake up with blisters this time, though I think that's wishful thinking.

Nom Nom Nom

This evening I decided I'd make my favorite homemade stir-fry thing. I honestly don't know what to call it, but it's tasty. I put on some brown rice on the stove to cook while I sliced up some carrots, onions, garlic and broccoli. I put a little oil in the pan and turned up the heat to medium high. When it was warm enough, I added the onions and garlic. After they started to brown, I added the carrots and broccoli with some onion powder, garlic, salt, pepper and oregano (all by sight based on what appeals to you). I also added a hefty spoonful of minced garlic because it adds a really nice nutty taste (and most importantly because I'm a not-so-secret garlic lover). Then I threw in about a tablespoon of cubed butter around the pan and just let it cook until the broccoli florets began to brown a bit and the carrots were tender. Then I added the cooked rice and voila! You can add some cheddar or Parmesan cheese to it, but it can certainly hold it's own without it. This is so good that I have made this at least once a week for the past month or so. I promise I'll take some photos next time- it's pretty as well as tasty.

Attempting Tabbouleh.

Today I made a dish I recently found online. It's called Tabbouleh (though I couldn't tell you how to pronounce it). It consists of bulgur wheat or couscous mixed with an array of fresh herbs such as basil, mint and green onions. I added a bit of tomato and dressed it with a lemon and olive oil mix. It was surprisingly tasty and is completely adjustable to taste depending on personal preference. It's also somewhat healthy, so it's a nice way of breaking up the monotony. I think next time I'll add more veggies and leave out a bit of the grain factor, since I wasn't crazy about the texture.

And thus begins the recipe portion of this blog, though I'm doubtful it'll be a common factor.However, I promise next time I'll take photos, because it's a really pretty salad.