Labor Day Labors: 8am-12pm Website work. 12pm-1pm fixing a chainsaw. 1pm-2pm rewiring a boat trailer. 2pm-4pm cooking and eating some tasty Vermilion Snapper from yesterday’s trip. 4pm-5pm breathing. 5pm-8pm driving back to West Palm Beach. I will definitely find a time for a few Coronas somewhere!
On Saturday, I officially proposed marriage to my girlfriend Tina on the golden sand of Palm Beach, Florida. Thank you all for your kind words and congratulations. We are so excited and hope to see all of you next year at the wedding!
(date pending) June 29, 2013
Here are a few pictures of our happy day on the beach:
Thank you all for your kind words and congratulations. We are so excited and hope to see all of you next year at the wedding! (date pending)
I can only seem to ever catch half of a fish these days. My luck with hook and line has really run out. There’s a happy barracuda out there somewhere though!
I was inspired to create this recipe by my love of smokey flavored slow-cooked pork. It’s easy, inexpensive, tender, juicy, and flavor-packed! If you have a local butcher, they can provide you with pre-cut steaks. It’s more likely, however, that you’ll have to cut your own from a Boston Butt.
- Large Boston Butt Pork Roast
- Olive Oil
- 1/4 cup ketchup
- 18 ounces Light Beer
- 2 Tbsp Brown Suger
- 2 Tbsp Liquid Smoke
- 1 Tbsp Soy Sauce
- 1 Tsp Hot Sauce
- Cut the pork (against the grain) into 3/4-inch thick steaks. One large roast should produce 6-8 medium steaks.
- Coat both sides of each steak with olive oil and sprinkle with salt and pepper.
- Sear the steaks 4-6 minutes per side over high heat on a grill or stovetop.
- Mix the sauce ingredients and pour into a 9×12 baking dish. Add the steaks and coat well with sauce.
- Cover with foil and bake at 375-degrees for 90-120 minutes.
- Remove steaks from sauce and let the fat float to the top. Skim and add sauce to a saucepan. Baste steaks while finishing over high heat on the grill for 1-minute per side.
- Plate the steaks, spoon a bit of sauce on top, and serve hot.
Note: You can cook the steaks in a disposable foil pan right on the grill. Just be sure to cover with aluminum foil. Try spicing up this recipe with more hot sauce or thinning the sauce with some white distilled vinegar. The steaks go great with garlic-sauteed egg noodles and greens.
I’m officially migrating the blog to https://rich.collier.blog! Bear with me while I transfer all of the photos and content. We should be completely live by tonight (as long as Tropical Storm Isaac takes mercy on our power grid)
This week was also relatively uneventful in the land of pregnancy. Tina’s pregnancy symptoms are slowly fading and she’s returning to (almost) normal.
She had another ultrasound exam Wednesday which I was privledged to attend. It’s amazing to watch the baby tumble and move around inside her while the sonographer takes measurements. I filmed the whole process so if you’d like to see, call me and I’ll share. The baby looks much less like an alien and more like a human this week. Everything looks perfectly normal and healthy.
They drew five vials of blood from Tina for genetics testing. They’re going to do all of the usual testing plus several new “experimental” things. We won’t know the results of those tests for a while and we don’t have another appointment for a couple of months. We are definitely in the easy stage of pregnancy.
We’re now trying to finish spreading the word to our families. That’s been quite a chore for me but I’ve received only positive feedback so far. Very happy, indeed!
I probably won’t have much to write about for a while, so please just keep us in your thoughts until the next update!