Frustratedearthmother's Journaling Journey

[mississippifarmboy]

Glad you got your pigs home safely! I can't imagine driving five hours though... wait.. I'm driving six hours, each way, for the cattle..

Never mind.

Seriously, glad you got them. And what time is the shoulder going to be ready? You really shouldn't have to work so hard canning the whole thing... (Looks for the drooling smiley. Why don't we have a drooling smiley?)

 

[Denim Deb]

We do have a . It's on the top row.

And I agree, you shouldn't have to do all that work w/the pork. Just let us know when it's done, and we'll be over to help you take care of it.

If you figure out where the weekend went, LMK. I was wondering the same thing.

 

[frustratedearthmother]

Ya'll come on - sounds like a party! Bring all your friends and family - especially SS family - the more the merrier!

Okay, I'm gonna put off cooking the pork shoulder until tomorrow so ya'll all have time to get here. I just rubbed it down with my secret spice mix and I'll let it sit in the fridge until tomorrow morning. I'll put it in the oven about 5am and it'll be ready just in time for dinner. Who's gonna bring the ice tea and tater salad??

FarmBoy - it was only two hours each way, but DH likes to talk, lol. I didn't think we were ever gonna get away from there.

Piney Woods cattle look very cool - where are they coming from?

 

[Denim Deb]

The Piney Woods?

 

[frustratedearthmother]

I shoulda known better!

 

[Denim Deb]

At least you didn't try to smack me!

 

[frustratedearthmother]

Nah - I deserved that one, lol. I left myself wide open!

 

[Denim Deb]

I'm wondering how they'd do around here. After all, I'm right next to the Pine Barrens, and people from certain areas are called Pineys. Occasionally you'll see a bumper sticker that reads, PROUD TO BE A PINEY FROM MY HEAD DOWN TO MY HINNY.

 

[moolie]

Congrats on the piggies!

And your pork shoulder sounds lovely, are you sure you can't share your super-secret pork rub recipe? I make a pretty mean potato salad, and I'm happy to share my secret--if you add a bit of yellow mustard as you are mixing it up it always turns out super yummy:

Moolie's Oma's Potato Salad

Boil 8-10 large Yukon gold potatoes till just tender, let cool, then cube/slice small into large bowl.

Add: 2 cooled chopped hard boiled eggs, LOTS of green onions sliced thin (including the small bulb at the bottom), chopped celery, radishes, green pepper (if desired), and toss together.

Mix in 2 large spoonfuls of mayo (some like it saucier, some like it drier, so do this to taste) and 2 tbsp of prepared yellow mustard, mix well.

Garnish with a generous sprinkle of paprika (smoked Hungarian is nice), some more thinly sliced green onions, and a sliced hard boiled egg.

Enjoy!

 

[frustratedearthmother]

Moolie, that tater salad sounds delish!

The only reason I call the rub "secret" is because I'm one of those cooks who never measures and just throw things together. (which is my way of saying I usually forget what I did the last time!)

Basically, it starts out with about 1/4 to 1/3 of a cup of dark brown sugar - depending on the size of the hunk of meat I'm spicing up. (a lot of people use a lot more sugar, but with DH being diabetic, I hold back) Then I add some or all of the following in varying amounts: smoked paprika, cumin, chili powder, garlic powder, onion powder, some Tony Chachere's and a little bit of cayenne along with good ole' salt and pepper. It sure smelled good last night when I was mixing it up and rubbing down the pork shoulder - which by the way got put in the oven at about 5:30 this morning.

Deb, you gotta get one of those bumper stickers - now that's funny stuff!