Easter Weekend

Saturday - Today is supposed to be warm with highs in the mid-80s (°F). The wood shop won’t be available again until next Wednesday as many volunteers have headed north. I will probably start on the other side of the slide but not until it’s shady. I suspect it’ll be easier since it's not as messed up as the other side. 

Fry’s had a good sale on pork shoulder, 8# for $11, seemed like a good deal. I cut it into 4 pieces and vacuum-sealed three for the freezer. I made carnitas with the fourth piece, one of my favorite Mexican dishes. It needed to simmer on the stove for several hours but we had the A/C running due to the warm temperatures. The Instant Pot version would have needed to be finished under the broiler and took almost as long.

Later - The carnitas turned out very tasty. As good as I’ve had anywhere else. We had tacos for dinner. I’m sitting by the pool right now enjoying the 75°F temperatures and light breeze. 

Sunday - Happy Easter!

This morning, Sam the Cooking Guy had a YouTube video showing how he made a carnitas smash burger. That turned out to be a great lunch.

I started working on the other end of the slide and it’s in much better shape. I picked up a piece of birch for the wooden filler but the wood shop won’t be open again until Wednesday.

Easter dinner was very non-traditional. Lemon-garlic bucatini w/scallops. The scallops were on sale and the Meyer lemons are still being given away around the park. It turned out very tasty…