I have to love my smartphone. I have everything on it. Today, I went to ToysRUs for the big Skylanders shipment. Oh, yes, and I got there before the store opened and waited on line outside. My ex (and the father of my Skylanders loving child) was four people in front of me in line and didn't acknowledge me once in all the time we waited. I have that kind of power! I don't have the kind of power that would have caused me to remember the list of Skylanders I usually carry with me at all times just in case I happen upon some (which never happens, of course). I've been carrying around my little purse from Ecuador and I don't usually keep the list in there. But it is a cute bag:
That, I believe, is my one and only souvenir from Ecuador, other than a t-shirt that says Perro Callejero, and some Ecuadorian sucres, which were rendered useless while we were there because there was a coup and the new government changed the currency to US dollars, which are still used today.
But back to Skylanders. . . a highly addictive video game in several formats, though we have the Wii verson. There is a power portal, and you have to put different figures onto it to play the game. You get three figures in the starter pack, and you have to buy the other twentysomething. And good luck to you finding them in stores. You can imagine what I was thinking when I was halfway to the store and realized I had forgotten the list, with no time to turn around and get it. Smartphone to the rescue! I had e-mailed my mom a list of Skylanders that my son doesn't have, and I used that when I finally got to the front of the line.
Another thing I have on my cell phone is my carnitas recipe, which Karen asked for in a recent comment. The original recipe is found here, and my modification is below. The photos are all from my cell phone and were taken to show El Esposo the progress of my cooking adventure, not for blog fodder. But when Me and the Mexican asked What's on Your Cell Phone? last week, I had this to answer.
- 3 teaspoons garlic powder
- 3 teaspoons ground cumin
- 1.5teaspoons crumbled dried oregano
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 4 pounds of country style pork ribs (which aren't really ribs at all)
- 2 bay leaves
- 2 cups of low sodium chicken broth
I should note that the reason why I substituted the country ribs for the pork shoulder the recipe requires was because I couldn't find pork shoulder at the grocery store. El Esposo texted me a diagram of a pig with the cuts of meat labeled, but they didn't correspond to the way the store labeled the pork. So, feel free to substitute any cut of pork you like.
1. Mix the spices together and coat the pork with them.
2. Place the bay leaves in a slow cooker/crock pot and put the pork on top of them. Carefully pour in the chicken broth around the pork - don't pour it directly onto the pork or you will wash the spices away. Here's what you will have:
3. Cook pork for five hours on low. If you used a cut of pork with bone, remove the bones at this point. They will fall right off, which is good for people like me who are a bit phobic about food with bones. Here's my pile of bones:
I saved the bones for pea soup. It was a disaster (not related to the bones at all), but I think I'd try again with a new pea soup recipe.
4. Turn the pork over and put it back in the pot to cook for another five hours. Then you can take it out and shred it with two forks. My experience was that it literally fell apart, so shredding wasn't too strenuous. You will have this:
The pork is now ready to eat in all sorts of ways. You can put it in a sandwich, wrap it in a burrito, or eat it on its own. My favorite way was to put it in a soft corn tortilla with a tiny bit of shredded cheese:
Yummy! This recipe makes a lot of meat. My recommendation is to store it in the chicken broth in the refrigerator. Sure, the broth congeals and looks icky, but when we reheated it on the stove or in the microwave, the broth liquified again and kept the pork nice and moist. It also is easy to pack and prepare at work.
El Esposo deemed this recipe delicious. I gave him my best 28 tooth (I had my wisdom teeth out.) smile of pride and asked, "Is this something that you ate in Guatemala?" The answer was no, they cook the pork in large chunks. So, while I failed to make pork Guatemalan-style, I did make something that El Esposo and I love to eat, and I learned that carnitas doesn't always mean that the pork has been shredded.
I'm working on finding something new to cook this week. . . I'm sure I will find something if I just check Pinterest. I'm slowly working my way through recipes I've pinned, but I seem to pin faster than I can cook. . . the perils of Pinterest.