I was the kid that while being baptised Catholic, had an intense desire to learn about other religions and culture as for sure they must be cooler than my background. I never did "stick" to a religion, but the different foods I tried and ceremonies I attended have shaped who I am today. I've tried pigeon, eel, spaetzle, matzo balls (yum), seaweed salad, pigs head, goat and too many other interesting things to list. I cannot wait to continue learning and trying other ethnic foods.
This sign is now hanging in my office at work:
But Dutch or not, come in, sit down and teach me about yourself - I would love to learn about your culture!
And PS - one of the more interesting food cultures I've learned about is from my "mom" at work....she's Swedish and a hoot. And she's getting married this afternoon - CONGRATULATION KJERYN AND MERV!
Now on to the food! When we got back from holidays this week S commanded that I start working through my stockpile of meat in the freezer. So as I bitched and moaned that the whole point of having a freezer is for it to be full, I complied and brough up this huge 5 pound pork loin roast with the intentions of having the neighbors over for a bbq. Well, that didn't quite happen so we bbq'd the roast anyways.
S did a great job bbq'ing as usual, and the meat had a delicious crispy outside.
But 5 pounds of pork loin roast is a lot for 2 people to eat. The next night we set to work on making bbq'd pork sandwiches (the neighbors did get to eat those!).
This bbq sauce is courtesy of Cookingnook.com
Easy Basic BBQ Sauce (I doubled this recipe and it was the perfect amount)
1 x 8 oz. can tomato sauce
1/4 cup cider vinegar
1/4 cup ketchup
1/4 cup water
2 tbsp molasses or brown sugar
2 tbsp dijon mustard
1 tbsp worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
Combine all ingredients in a small non-metallic pan. Bring to a boil, uncovered, over moderate heat. Reduct the heat to low and simmer uncovered for 15 minutes or until the flavours mellow and the sauce thickens slightly.
Keeps in the fridge for up to 2 weeks