It was a miraculous deathbed recovery. We are still cautious, making sure not to tax her too much, and it seems almost too good to believe. Dare I say it? My computer is well again. I've spent hours each day trying to nurse her back to health, but she did not respond to my methods (or the advice or our antivirus software either for that matter.) But this weekend, my little sister Mary Kate came for a visit with her family of five, which includes my ever lucky brother in law Adam (the one who won a trip to the Super Bowl). Last night, he was up with our grouchy patient till at least 2 AM, which is when I had enough and called it a night. But when I woke up this morning, he had revived the cantakerous old hermit, and now I am back in business. Thank you, Adam. Maybe you did deserve that trip to the Super Bowl, after all. It's sunny this morning and I feel an incredible burden lifted off my shoulders. Ten years ago, it wouldn't have made much difference to me one way or the other, but now I can not live without my computer. Take my telephone, my TV, my Kitchen Aid mixer, my college diploma if you must, but leave me my computer.
Monday, April 20, 2009
I'm sure you are all here for the recipes, and not at all for the electronic update, so let's proceed. I've got a yummy dinner to share that is just lovely on so many levels. It's only a handful of ingredients, cooks all day in the crockpot on it's own, is healthy, super delicious, and ideally very inexpensive. I know you're going to love it! Come on back tomorrow for chocolate bread pudding and continued good cheer.
Money Saving Tips:
I buy pork chops when they have two for one deals at Albertsons. Don't eat pork? Don't worry-it works well with chicken also. Don't even bother defrosting the meat if it's frozen; it'll be just fine. If you can't find green salsa, the red variety will be tasty here also. The crockpot uses only about 25 cents of energy for 8 hours of cooking, so plug it in and save some money.
Pineapple and Green Chile Pork Tacos in the Crockpot
1 lb. pork chops
1 8 ounce can crushed pineapple with juices
1 cup tomatillo salsa (green salsa or salsa verde)
1 4 ounce can green chiles, undrained
1/3 cup brown sugar
For serving: warm flour tortillas, queso fresco (or feta), chopped cilantro, lime wedges, more green salsa
Combine all ingredients in the crock pot and cook on high for four hours or on low for 6 to eight hours. Shred pork, season to taste with salt and pepper and serve in soft flour tortillas with desired accompaniments.
Come Back Tomorrow for....
Chocolate Bread Pudding