I was out spoiling my liver
I couldn't wait
The sun was up for far too long today
And I can't see straight
But the two of you look awfully pretty
And I couldn't wait
I've been awake for far too long today
-Alkaline Trio "Cooking Wine"
At one time, Alkaline Trio was one of my absolute favorite bands. They had great songwriting - deep, but not really overly dramatic - and this incredible buzzsaw sound to their guitars. Plus they appealed to person I was at the end of the millennium.
Seriously, this is a great love song line: "Fine time to fake a seizure to feel your mouth on mine, you're saving me."
And this is just a drop in the bucket for all of the great music this band put out on their first couple albums. We saw them religiously when they came through Detroit, bought the guys drinks after the shows, and for a while, for a large handful of us, these guys were "our" band.
Now, not so much.
I never faulted them for this. Hell, I even went to see them not too long ago. They played two old songs that I knew, and I left before they were done, but I tried. The only reason I even bring this up is that next month they have a new album on a new label and they're promising a return to the old sound. I hope it's true.
TFN purchased a crock pot last week. It's the first time we've had one. Each of us can grasp several advanced cooking techniques, yet the mystique of the crock pot evaded, confused, and yes, frightened us. I think it was just the idea of leaving a heat-generating appliance running all day while at work.
But now we have one, and we're embracing it.
Last night, we made pulled pork for BBQ, and took it over to Astroman's for dinner. We looked at many recipes for this situation, and went with the easiest. It turned out awesome.
Crock Pot BBQ Pulled Pork
A pork shoulder or pork butt (2 1/2 - 3 1/2 pounds)
1 tsp brown sugar
1 tbsp lemon juice
1 18-oz. bottle BBQ sauce (we used Sweet Baby Ray's)
Throw the pork in the crock pot, and run it on Low for 8-10 hours, or on high for 4-6 (ours was done in 6)
Remove the pork from the pot, dump the juice. Shred the pork with two forks.
Throw the shredded pork back in the pot with the onion, brown sugar, lemon juice and BBQ sauce, and cook on high for another hour. Then serve it on buns with your choice of fixins - we had cole slaw, baked beans, Better Made potato chips and some cold beer.
Right now, as I write this, the crock pot has a vegetarian split pea soup in it that will be done in about six hours. I may have resisted this appliance for a long time, but I am quicely embracing it.