Busy! Busy! Busy! I saw someone write “Dec 3″ on a label this afternoon, and wondered why they were dating something in the future. Then I realized it was today. I may have fainted.
Good news! We trudged out into the wild near Bragg Creek on the weekend and hacked down our very own tree (Mike loves any excuse to channel his inner Clark W. Griswold) and even managed to stand it upright and cover it with lights (after only one late night trip to the store and a long wait in line) and although our house looks like a snow globe, with dirty dishes and laundry and Christmas packaging instead of snow, that someone has just shook up – I’m getting excited about the next few weeks and the possibility of sliding into a cozy Christmas. How was that for a run-on sentence?
So here’s a dinner I’m a tad proud of McGyvering – it came about as a means of using half a pound of ground pork sitting in the fridge when I didn’t have the gumption to assemble lettuce rolls.
Here’s how I did it. (I’m not going to write a recipe per se, because I don’t feel like it. But every time I describe how I made something out of the traditional format, people ask, WHERE’S THE RECIPE? This is it – this is the recipe.)
- I heated up a heavy skillet, added a drizzle of oil and cooked some chopped red and yellow pepper, a couple crushed cloves of garlic, a chopped green onion and the aforementioned half pound or so of ground pork.
- When the pork was cooked, the excess moisture had cooked off and the meat was starting to get crispy bits, I doused the whole thing in bottled hoisin sauce, adding just enough to moisten it.
- While all this was happening, I chopped some romaine and tossed it with a sweet vinaigrette made with 2 parts oil, 1 part rice vinegar and 1/2 part sugar, shaken in a jar with a wee blob of mustard to emulsify it.
- I tossed the lettuce with dressing, then topped it with the warm pork mixture.
- W was confused by the presentation and opted for reheated leftover oatmeal. More for us.