again with the food

i’m not a food blogger, and i don’t really have a desire to be one. which might have you asking, “why another post about food?”  i’m attempting a little bit of psychology (or something like that) in order to get my blogging mojo back.  i figure if what i’m cooking is the most interesting thing i have going on in my life right now, then that’s what i’m gonna write about.  (it’s not just interesting, it’s also unusual.  cooking is not my default.)  so i guess i’ll just keep posting about food until i can find the interesting in the rest of my life.  my hope is that i will add a dash of daily life in with the cooking/food stuff and – eventually – it will become more and more daily life and less and less look what’s in my crockpot, but until then…  let’s go ahead and look what’s in my crockpot!

before i could head to the store to check off my grocery list i needed to make a trip to immigration for sam’s 90 day check-in.  it was due aug. 14, but they allow a grace period and i was within that time period.  except i wasn’t.  turns out the slip of paper that had the stamp that read -14 AUG also had a stamp that read -4 AUG. obviously (to all but me), the second one was the correct one.  i tried to explain it to the officer at the desk.  she agreed it had two stamps, but seemed to think i wasn’t too bright for assuming the one that was in the top corner, that showed without me having to unfold the piece of paper that was stapled in sam’s passport, was the correct stamp.  it’s very possible that they told me when they did this.  i tend to be stressed when i’m at immigration.  what with the waiting and the lots of irritated people and the waiting and the crowded room and the waiting…  not to mention the last time i was there for this purpose i was suffering with a wee bit of hip pain.  anyway, it didn’t appear that the officer was going to come around to my way of seeing things and she handed my passport to the officer next to her.  he opened it, saw it was sam’s, asked me if he was my son, and said, “mai pen rai.” (which is basically hakuna matata).  the first immigration officer agreed with him, but did remind me to be more careful in the future.  i was very, very appreciative.  i get to do it again for myself in just a few weeks.

my next stop was the grocery store and, as an added bonus, there was a downpour.  i still managed to get the shopping done.  i also got an umbrella-d escort to my car. once i was home, the first thing i needed to do was get the chickens ready for the best whole chicken in a crockpot. 


they needed 6 hours to cook, so i got busy making soup.  i might tire of the soup with some protein quick meal eventually, but for now i’m thinking i’m brilliant for coming up with it.  last week it was curried cream of broccoli soup and crockpot sweet potato basil soup.  this week i made a pot of creamy spinach and artichoke soup.


and cream of mushroom soup.

creamofmush  i’ve got some pork from last week and the chicken from this week to mix in with these.

once the chicken was done, i removed the meat and threw the bones and other bits and pieces back into the crockpot.  i added a few vegetables and some water and tonight while i’m sleeping my crockpot will be making overnight chicken stock in the crockpot.


feeding frenzy

it’s mother’s day in thailand and i’m celebrating by fully embracing project firm up (that name probably won’t stick.)  i got up and searched the internet for recipes, made a shopping list, went shopping, and cooked.  it wouldn’t be abnormal for me to get stuck at any of those steps.  usually it’s pretty early in the process, like the “i got up” step.  but not today.

as a mother’s day gift i got a parking spot in the actual grocery store parking lot.  in the states the parking lots at the grocery store are generally two or three times the size of the actual grocery store.  this particular grocery store is two or three times – at least – the size of its parking lot.  not sure who came up with that plan, but it’s frustrating.  once i was home i got my julia child on and cooked up a storm.

i had slow cooker kalua pig in crockpot #1.


this is supposed to be pork butt and it’s supposed to cook for 16 hours.  i purchased pork loin so cut the cooking time back to 9 hours.

and there was crockpot sweet potato basil soup in crockpot #2.


it came out really thick and creamy.  the recipe says you can add more broth to make it soupier, but sam and i both agreed this was nice, we could add meat and it would be great (and i’ve got a lot of kalua pig and not quite as much lemon rosemary lamb in my fridge).  i also think that it would be really good as a gravy at thanksgiving or christmas, but it would be a very thick gravy.   (that would be the immersion blender at work – 2 times in 2 days.  that gift was totally worth it michael!)

i made a batch of sweet potato hash.


this calls for cinnamon.  i don’t like cinnamon in my savory so much.  so i add cumin instead.  i’ve made this before so i know that i also like to soft fry an egg (if i knew how to poach – or wanted to take a minute to learn – that would probably be better) and put it on top.  the runny yolk gravy is awesome.

and i even whipped up some sausage cabbage sauté for today’s lunch.

you’re supposed to use chicken apple sausage, but since that’s not readily available to me i just used ground chicken breast and added sausage seasoning.  i also snuck in some ghost chili salt.  this was quick & easy and very tasty.  i was a little doubtful, i was worried that maybe the cabbage would be over powering.

now for the last step in today’s master plan, the step that involves everyone’s commitment.  eat all the food up.  not all of it today.  we’ve got the rest of the week for that.

and then this evening i lost the plot – project firm up took a major derail.  i’d cooked all day and was hungry.  aly and i chatted about the first day of her last year of high school.  to celebrate this transition i had chocolate and wine.  red wine – which is okay in another 28 days.  but maybe the reeses peanut butter cups, the butterfingers (minis) and the baby ruths (minis) were too much.  and maybe it wasn’t celebration eating.  maybe it was stress eating (it’s aly’s senior year!).  sometimes i think they can be the same thing, right?

here’s to a better day tomorrow.  this is tomorrow’s lunch.


it’s the crockpot sweet potato basil soup with some kalua pig thrown in for fun.

souptacular crockpotalooza – bbq pork


my internal clock is telling me it’s fall.  it’s time for the leaves to be changing and falling, it’s time for a first snow.  for there to be some crispness in the air.  it’s time to get out the sweaters and the quilts.    but that’s all internal.  because externally thailand is telling me that it doesn’t participate in the whole turning from summer to fall thing and don’t even get started with winter because that just ain’t gonna happen.

– okay, that’s not entirely true.  there has been some change in climate here.  a certain nip in the air.  and by nip i mean just enough to take the edge off of the infernal heat.  i certainly didn’t mean to bring any jack frost imagery into the picture – cuz jack frost would not survive here.

so… i was thinking that today i would make it feel like fall.  i could slap boomama’s souptacular crockpotalooza badge up there at the top of this post and with all those pretty fall leaves i could pretend it is fall.  maybe close up the windows and crank up the aircon until i can feel a chill in the air.  here’s my contribution.  and i can’t wait to visit all the links that will take me to what will probably be some wonderful looking recipes that will probably have to go into my “to cook in a more suitable climate” cooking category.

what? don’t you all y’all have that category, too?

this makes 12 servings.

bbq pork for sandwiches


  • 1 (14 ounce) can beef broth
  • 3 pounds boneless pork ribs (i used bone in, but you can also use another cut of pork – loin, shoulder, etc.)
  • 1 (18 ounce) bottle barbeque sauce


  • Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it’s not working right away, but it will.  if you use another cut of meat you have to keep your eye on the cooking time.  the bone in took longer.)
  • Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.  (since i don’t have an oven big enough i skipped this step.  but i think it would add something extra.)
  • Bake in the preheated oven for 30 minutes, or until heated through.  (i returned the shredded pork to the crock pot and stirred in the bbq sauce.  then let it cook for an hour longer on low.)

i highly recommend this recipe for winey, because shredding the pork makes all distinguishable scars disappear.