This past weekend was a mixture of both.
First, the work...
Sure, my bathroom looks ok.
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| bath - before |
But, look closer.
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| ewww |
I have hard water.
I have a water softener, but it hasn't been hooked up yet, and the damage has been done. (I can't get rid of this stuff!)
Then last week, I had an idea...
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| bath - after |
It took 2 hours, but the doors (frame and everything) are gone!
I know I should've ironed the
shower curtain, but still...
It's a huge improvement!
I didn't feel well on Saturday (nothing serious), but I did try to do some work in the yard until I got chased out by a robin protecting this...
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| mama bird |
Then, the play...
On Sunday, I was invited to a Daffodil Party (18th annual!).
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| daffodils |
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| the backyard |
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| pretty bluebells and tulips |
After the party, I celebrated Cinco de Mayo by adapting this
Mexican Tacos Carnitas recipe in an attempt to recreate the Carnitas Burrito from Chipotle.
Ingredients
1 Tbsp ground chile pepper
1 tsp ground coriander
(I used ground cilantro)
2 cloves garlic, minced
1 tsp snipped fresh oregano
(or not)
1 tsp finely shredded orange peel
1/2 tsp ground black pepper
1/2 tsp salt
1 pound boneless pork roast
2 large onions, cut into wedges
1 14 ounce can chicken broth
3/4 cup orange juice
1 Tbsp honey
Flour tortillas
Fresh cilantro
Salsa
Lime wedges
Directions
In a large bowl, stir together ground chili pepper, coriander, garlic, oregano, orange peel, black pepper, and salt
Add pork to bowl
Toss to coat with spices
Place pork mixture in slow cooker
Top with onion wedges
In a medium bowl, whisk together broth, orange juice, and honey until honey dissolves
Pour liquid over all
Cook on low for 10 - 12 hours or on high for 4 1/2 - 5 hours
Remove meat and coarsely shred
Drizzle meat with some of the cooking liquid
Warm tortillas
Top each tortilla with meat, cheese, rice, beans, and cilantro
Serve with salsa and, if desired, lime wedges.
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| It's close! |
