I hosted a couple friends and their owners last night for dinner on the patio. We enjoyed a new recipe — cochinita tacos — from a recipe I got out of a waiter at Gallo Blanco. (Pork shoulder, can of Coke, can of Negro Modelo, onion, garlic, any other veggies you want — Dutch oven for 3 hours at 300.) I also did my best impression of a radish and honey appetizer I had at FNB the other day that was a delightful mix of flavors. And greens from the farmer’s market.
There is something rather awesome about coming home to a pot of wonder bubbling on the stove (I prepped, Matt put it in the oven), a fridge full of locally grown vegetables and a patio begging for some attention. Throw in a handful of people I consider family, a sky full of stars and two of the sweetest dogs on earth at our feet? Simply perfect.
I’m making the same pot of pork for Adam’s birthday tomorrow. I’ll modify the recipe with a can of diced pineapple too. Shredded on tortillas with a bit of avocado? Divine.