butternut squash pork roast with thyme: the relaxing-zomibe end to an upbeat weekend.

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It was a long day of driving back from Whistler last Sunday.  

But I knew I was coming home to zombies and friends. So, on the way home, I checked out the meat specials. A bone-in haunch of pork was the meat of choice, as it was cheap and easy.

 However, while we struggled with the size of the cut of meat, the others watched the zombie tales rapturously.

 I planned on a stew with butternut squash and a savory sauce, but unfortunately, we didn't have a large pot. So, we improvised -- Jordan and I scrambled and found baking pots.

In the end I created a meal that the two stooges (evidently), and everyone else, enjoyed.

 Butternut Squash Pork Roast with Thyme

1 pork roast

1/2 butternut squash, seeded and cubed

1 large white onion, chopped

3 cloves garlic, minced

1/4 cup thyme, taken off the stem

1/2 cup white wine (never cook with a wine that you would never drink)

2 chicken bouillon cubes

salt, to taste

pepper, to taste

1/2 tsp. dried oregano

1/4 c. extra-virgin olive oil

1 tbs. corn starch

1/2 cup ice water

1. Preheat oven to 375 F.  Place all ingredients, mixed together, in a large baking pot or pan.

2. Cook, covered by tinfoil, for about an hour, or until the meat has reached a 135 F internal temperature.
 3. Drain the juices into a small saucepan.  Begin to heat it until it is simmering. Mix together the corn starch and the ice water until completely combined.

4. Add the water/cornstarch mixture to the saucepan juices.

5. Simmer for about five minutes until thickened.

6. Serve slices of meat with the squash on the side drizzled with the juice reduction/gravy.

7. Pray. Eat. Enjoy. Love a calm night after a busy weekend (minus the zombies).

roasted pork butt with apple stuffing and gravy: one hundred posts and a whistling whistler weekend.

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This is the one hundred, the hallmark, the goal of blog posts. One hundred recipes, one hundred ways of delighting your taste buds and convincing friends to come to your table.

It was my friend's birthday, and so we all drove the long, yet stunningly beautiful, drive up to Whistler. It created a longing for home in me, the place where there was no ugly glow from street lamps, you weren't afraid of being attacked by people in alleys but bears in forests, and at any time you could escape completely from civilization and not run into a soul.

I traveled up a little early to explore the village and shop for dinner. I think the trees are my favorite part of Whistler, not the numerous chain stores in the core of the town.

Everyone poses in front of the Olympic rings, so I thought I should as well.

There we gathered in a log cabin, everyone enjoying each others company (a little rowdily) while I cooked and looked fondly at them all.

 The food of choice was, of course, the cheapest -- pork. But my oh my, it was good. And even though it was not tenderloin, the meat still retained its juiciness and absorbed all the flavor of the herbs. And, since none of us are Islamic or Jewish, we devoured the succulent pig with relish (and much gravy).

 There was baked potatoes with pieces of bacon I cooked myself, apple gravy, and caramelized carrots (just for the effect of alliteration).

 It was also a night for best friends.

Many hadn't eaten a home cooked meal in eons. I was happy to provide them with one.

Whistler nightlife is its own breed. And, like any good anthropologists, we had to witness this phenomenon firsthand. Though nothing can compare to the incredible beauty of the mountain, and I was thankful when it was morning again and I could watch the mist filtering sunlight through the trees. I would cook another hundred meals just to witness that.

Pork Roast with Apple Stuffing and Gravy

1 large pork roast, bound
1 tbs. fresh ground black pepper
1 tsp. powdered sage
1 tsp. dried oregano

salt, to taste


1 large onion, finely chopped
1 head garlic, finely chopped
3 large sweet apples, chopped
1/2 cup bacon, chopped
1/4 c. fresh chopped thyme
1/4 c. fresh chopped sage
2 tbs. fresh chopped rosemary


1. Preheat the oven to 375 F. Wash the roast and pat it dry. Sprinkle the oregano, salt, sage, and pepper all over the pork roast. Slit a large hole through the middle of the meat. Set it aside in a large roasting pan.

2. Mix together the onion, garlic, apples, bacon, thyme, sage and rosemary. Stuff as much of the mix as you can into the cavity of the roast. Place it back in the pan and set the remaining stuffing mix around the meat.

3. Place the roast, covered, in the oven. Cook it for about an hour, or until the meat is only a little pink. Pour out all the sauce and stuffing into a small saucepan. Place the roast back in the oven, uncovered, for 15 minutes.

4. Meanwhile, simmer the sauce/stuffing on the stove until it reduces to create a thick sauce. Add salt and pepper to taste. Serve over slices of roast.

5. Pray. Eat. Enjoy. Escape the city.

tomato baked baby-backed ribs: one for every friend.

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Ribs. Not only for anchorman.

My Saturday morning began with revisiting my childhood, facilitated by the physical visitation of Powell River friends.
And just like a child, as we drove down to Bellingham to go to my favorite grocery store (Trader Joe's!), I let my mind wander. We traveled past mountains and wooded hills. My imagination flew in a way it hadn't in years -- through trees, fields, and craggy crevices --  and I dreamed of taking off, living in the woods, leaving it all, My Side of the Mountain style.  

After, it was time for ribs. There is nothing like holding a huge hunk of meat in your hands, one that you can mold to whatever flavors you desire. A large piece of meat, any kind, is like a blank canvas, one that can be painted with a multitude of ingredients. However, unlike the scary white blank-ness, the warm colour of ribs invites you to cover it in ooey-goodness, one that will please even the most elitist palette.   

It is hard to cook in someone elses kitchen. There is no instinctive grabbing for ingredients, no neat throwing tricks with cans, and no way of knowing what is stored/stocked/enjoyed by another for cooking. We went to my best friend's that night, able to meet with friends I hadn't seen in a while and honoured with her confidence to let me use her kitchen.

However, even with these difficulties, meat is almost always a hit. Ribs, even more of a popular dish -- you can never go wrong. Barbecue was historically the most popular means of cooking pork, however, I always find simmering it in a sauce is a means of maintaining the moisture in the flesh.

To make the most flavorful ribs, marinade them at least a day in advance, though it is not the most necessary thing when simmering in a thick sauce.

Tomato Baby-Backed Ribs

1 can of diced tomatoes
2 tbs. granulated body
1/4 c. white wine vinegar
2 tbs. dried oregano
1 tsp. dried sage
1 tsp. ground black pepper
1 tsp. paprika
salt, to taste
3 garlic cloves, minced
1/4 c. fresh basil leaves
1/4 c. chorizo sausage, chopped
1 rack baby back ribs

1. Place the first nine ingredients in a blender and blend until smooth.

2. Mix the blended ingredients with basil and chorizo. Cover the ribs with the mix and marinade for a day in advance.

3. Preheat the oven to 425 F. Place the ribs in a baking pan and cover with tinfoil. Cook for 1/2 hour or until the ribs are cooked. Remove the tinfoil and cook uncovered for 15 minutes or until browned.

4. Serve with potatoes, and salad. Pour the sauce over the ribs and enough so that the potatoes can be dipped in it.

5. Pray. Eat. Enjoy. Give a rib to every friend. If there aren't enough, make more -- leftovers are never a bad thing.

honey-glazed pork tenderloin: layers of flavor and layers of fabric.

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It is rare that I make a meal solely for myself. But there is something calming about slowly mixing ingredients together, taking time to smell and taste, knowing that the only stomach I need to appease is my own.

Pork is a traditionally an autumnal meat and although it is not kosher for one culture, it is one of the most popular meats in the world.  A pork loin is one of the leanest cuts of meat as well, ranking equally with that other exulted white meat -- chicken.

Also, like chicken, it is a great meat to cook with because of its malleability in terms of flavors. Sweet, salty, savory, or sour, all tastes seem to meld well in this tender meat. However, I decided on the first last night, thinking I wanted to see the shine of a glaze and aroma of sweetness. My godmother gave me this lovely jar of honey - the real 'mccoy' straight from her one 'worker bee' (she is part of a honey collective here in the city, promoting sustainable urban agriculture). It sat on my counter and begged to be used (I usually just take a spoonful every time I enter the kitchen - but I thought a recipe would do it more justice so it could show off its wonderful strength in an interplay of flavors).

And just as I had inspiration to cook, I also had inspiration to sew. Before the end of May, I had bought material and cut it into strips for a quilt. Unfortunately, it was left to the wayside as other things infiltrated my life. So I sat down last night, put on this Snow Patrol song, thought about all my blessings, and sewed. 

It will grow to encompass the entirety of my bed, but for now, this is what it looks like - lovely. Like cooking, there is something calming about sewing - it can be instinctual and yet clinical. Both are good for the soul.

Honey-Glazed Pork Tenderloin

Glaze
1/4 c. natural honey
4 garlic cloves, minced
1/8 c. balsamic vinegar
2 tbs. olive oil
1/4 tsp. salt
1/4 tsp. pepper
2 tsp.tarragon leaves, dried

1 pork tenderloin
2 tbs. olive oil

1 large onion, sliced

1. Blend the ingredients for the glaze together, except for the tarragon leaves. Add them after everything else has been blended smoothly. Pour over the pork and marinade for at least two hours, optimally overnight.

2. Heat 2 tbs. olive oil in a skillet on medium-high. Place onions in the skillet and slightly brown for one minute. Move them aside in the middle and place the pork tenderloin in the pan. Pour any excess sauce over it and the onions.

3. Place a lid over the pork and let it cook five minutes. Stir the onions and flip the pork. Cover and cook for another five. Cook until pork is cooked through, but is still a little pink in the middle.

4. Pray. Eat. Enjoy. Listen to this Snow Patrol song and do something that brings a lightness to your soul.

(pseudo) malaysian pork stir-fry: a meal to be lulled to sleep with.

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I think I spent most of my weekend, the last long weekend of Summer, in Langley. Odd. I went out on Friday night to the soccer game, Saturday night to celebrate a friend's new house, and went to mass at Trinity Sunday morning (T'was lovely! With so many people, and the music, it was just what I needed). I just can't seem to draw myself away completely from the tangled web that is my old alma mater.

However, the best friendships are those I formed while at TWU. And since many still reside in Langley, it is no hardship to travel out there just to see their lovely faces.

I have fond memories, some of my best, of often visiting these particular boys during my third year. No matter what time it was, there were always adventures to be had (or witnessed) when we entered their apartment.

Solely for me to reminisce (well, actually this is just still a common occurrence, and heck, an amusing one), the boys decided to combat each other with a variety of objects (ranging from a bright feather duster, to my tripod). Brian idly stood by and threw shoes at their flailing bodies.

Eventually, a watermelon was smashed, and Chris crowed with triumph (though I must say, Jay is quite good at hand to hand combat).

Eventually they quieted down, enough so that we could revive my fondest memory of all my years at Trinity - reading bedtime stories. During third year, I would stroll over to the boys, they would climb into bed, and I would perch on a chair, quietly bringing sound to the words of CS Lewis. Every memory should be treasured, but that is the one I hold in the highest regard, and I was glad we could revive it.

(Pseudo) Malaysian Pork Stir Fry

2 tablespoons peanut oil
2 brown onions, chopped
3 cloves garlic, minced2 red bird's eye chilies, thinly sliced
1 lime, juiced
1 can of coconut milk
3 tbs. brown sugar
1/4 c. soy sauce
Pork loin, cut into chunks
Vegetables of your choice (I'd suggest broccoli, mushrooms, and bell peppers)

1. Brown the onions and garlic in 1 tbs. of the oil in a wok on medium-high, until they are brown and caramelized. While doing this, blend the coconut milk, brown sugar, soy sauce, and lime juice together. Once combined, add the chilies.

2. Add the coconut mix to the onions and garlic, and turn it down to a simmer. Let it simmer about five minutes, or until about halfway reduced. Add the pork loin and simmer until cooked, it shouldn't take more than ten minutes (do it so it is just barely cooked, still inclined to be pink in the middle).

3. Remove the pork mix from the wok and set aside. Add in the other tbs. of oil and vegetables. Stir until almost completely cooked. Add the pork mix back in and let it warm with the vegetables. Serve on a bed of rice.

4. Pray. Eat. Enjoy. Revive fond memories, and read a bedtime story.
3. Remove

oven roasted pork ribs: a day of birth, with friends encompassing.

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I have the loveliest friends. And I had the loveliest day.

My morning was filled with good food and a great friendship (again going to my favorite spot for breakfast - the Nice Cafe on Main Street). I decided to celebrate the day I was born on a Saturday because, honestly, who wants to celebrate on a Sunday (though Sunday the 15th must be a spectaular day for not only was Napoleon Bonaparte born on that day, but Kevin's mom was as well!).

We headed to Wreck Beach, and the sun readily acquiesced to our intentions - it was sweltering!

 

 

I couldn't ask for a better day, and I couldn't be blessed with more friendships. I've had a lovely year, though it may have been filled with trials and tribulations, departures and travel, one thing that I have learned, that I treasure the most are those relationship that continue even through emotional and physical distance. My friends are there for me, and always will be. And the best, most memorable parts of my year have come from working on those relationships.

After the beach was a potluck and a night out. Brendan even brought a twinkie-style cupcake, placed some candles in the top, and everyone sang happy birthday - I felt as if I was 12 years old again, enjoying the glow not only coming from the candles but from the joy my friends brought me.

In return, I decided to make ribs (the large piece of meat pictured in my last post). The decision came from my realization that there was a long, spectacular night ahead, and we needed some protien to keep us going. A wise decision, for the night was long, but it was fun. What a day - the perfect transition into another year of my life. Thank you all.

Oven Roasted Sweet Pork Ribs

2 small racks pork ribs, or one enormous one (such as I had)

1 onion, chopped
4 cloves garlic, chopped
2/3 c. balsalmic vinegar
3/4 c. brown sugar
1/8 c. Worcestershire sauce
3 dashes Tabasco sauce
2 tbs. dried tarragon
1 tbs. dried oregano
1/4 c. olive oil
pepper, freshly ground, to taste
salt, to taste
1/4 teaspoon ground black pepper

1. Blend all ingredients together (except for the pork!) until smooth. Drizzle over ribs, until coated. Cover and marinade for 1 day.


2. Preheat oven to 350 F. Bake for around 2 hours, turning over once. Remove when done. Take out most of the sauce and boil on the stove until reduced to about half. Drizzle over ribs.


3. Pray. Eat. Enjoy. Realize that the most precious things in the world are those who surround you, and the relationships you form.