January 22, 2014

Dear January: you suck

What is with this snowy/frigid/icy/annoying/stupid winter?  I get that it's winter, but this is a bad one for us East coasters. I'd also like to add that if we have another child, that one will be planned better to be due in the warmer months...like May or June. :) Being 35 weeks pregnant with a winter this nasty, it's certainly been quite a stressful couple of weeks when it comes to my work.

I'm working from home today and it's quite lovely.  It's very convenient and I now have that option if necessary for the next few weeks leading up to baby girl arriving and post-baby too.  Today it's very frigid with a temps around 10 degrees , give or take, and icy.  Mother nature woke up on the wrong side of the bed this month.

You know what doesn't suck?  A good shredded pork taco.  Snow days call for comfort food and even though I made these a week ago, they hit the spot and were probably the best soft taco I've ever made.  The secret?  Use the crock pot.  I'm trying to get in the habit of using it more. 

Juicy, fork-tender pork piled high on a warmed flour tortilla with your favorite fixings!   I did not follow a recipe.  Well for time/temps I sort of did just to get an idea, but the crock pot is so simple!

Here's how I made it:

Crock pot shredded pork tacos

-2-3 lb pork roast/loin
-2 cups brown rice { I like minute rice }
-1 large onion, cut in long strips
-2-3 cups water
-1 packet taco seasoning mix/fajita seasoning
-garlic powder
-your fav. tortillas and toppings.  I love sour cream, cilantro and shredded cheese! NOM!

-Rinse pork roast with warm water and remove any unnecessary fat. Dry with paper towel.  Massage all of the spices on the roast and place in crock pot.  Add the rice, water, seasoning mix, and chopped onion and spread/stir generously for a minute. Cover and cook on low for 8-10 hours.

These were divine!

Please have a glass of wine for me, make these tacos and give a good FU to January with me, will ya?

Enjoy your Wednesday!


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