This week for dinner I wanted to do a take on a southern bar-b-q. I served pulled pork, to help fulfill my friend Leigh Ann’s birthday wish that this year be full of pork. This meal did the trick! I know crock pots are often reserved for chilly winter nights and coming home to a warm and comforting roast and veggies. I had to snap out of that thinking because it’s a perfect way to come home to a delicious meal without having to turn on the hot beast that is your oven added unnecessary degrees to your kitchen. The great thing about this menu is that if you can suffer through having the beast (or in my case the mini beast) having the stove on long enough to boil the potatoes and eggs, you can entertain while keeping your cool!
As side dishes I made Momma G’s potato salad, which cross my fingers hope to die, stick a needle in my eye, is the best potato salad that you will EVER have! I also made a carrot, chili and coriander coleslaw that I found in my recent Bon Appetit magazine.
To make the picnic feel authentic (even though it was indoors) I got some red and white checkered fabric for a table cloth and put blue bandanas down the center. I also saved up tin cans for a couple of weeks to make cute little candle holders after I got them squeaky clean post enjoyable tin can meals. I drilled different size holes into the cans and painted them different shades of blue. I then put tea light candles in the tin cans which made a rustic-ish easy candle holders. Beverages included iced tea, lemonade (or Arnold Palmers’ for the fancy ladies!) and water and was enjoyed out of mason jars!
And, dinner was concluded with an out of this world salted caramel ice cream with chocolate covered pretzels made by my friend Leigh Ann. Sooo amazing!