Yesterday at work we took the kids to a marine rehabilitation center. They LOVED it- the kids got to dissect a squid (gag) and learned all about the animals on site.
Including this little guy.
and a snap of this chica and I
Cristina and I got the pink memo, well because, ‘on Wednesday’s we wear pink” 😉
Today I took a sick day today :/ not feeling too hot…waiting for the b12 shot I got yesterday to kick in…Hoping to rest up today and wake up better. Blogging and American Horror Story to pass the time – did you watch it?!? Some seasons I loved, but others were just a little to freaky for me…
Tea, netflix and peanut butter m&ms – chocolate will make me better, right??? 🙂
And a simple veggie soup.
I sautéed one diced sweet onion in a tbsp of olive oil until translucent. Add chopped carrots, celery and handful of leftover kale and cilantro. I added about 3/4 c leftover tomato sauce and some homemade bone broth. I brought it to a boil then to a simmer for about 20 minutes.
Sprinkle all seasonings evenly all over the pork (all sides). Press seasonings into the meat so it sticks.
Brown the pork in the olive oil on all sides.
Add the uncooked, sliced onion to the bottom of the slow cooker.
Place the pork on top of the onions. Make sure to add all of the juices from the saute' pan.
Add the juice and zest of the orange and lime all over the pork.
Sprinkle the chopped garlic all over. Cover with the lid.
Cook on low for 7 hours or high for 4-5. Flip halfway through cooking.
When done, REMOVE THE FAT LAYER, then use two forks to pull the meat apart. (***Optional: Add seasonings as needed if you want a stronger flavor or 2 tbsp. Apple cider vinegar if you like it more acidic.)
Set to warm for another 30-60 minutes covered.
Optional, but recommended: top with queso blanco and some pickled veggies or slaw.