I love my creek very much. I love laying in bed with my window open, hearing it trickle under the blackberry bushes overhanging its banks.
Every time I go to the creek I see something new and beautiful. The other day it was towering stalks soaring up through the morning glories with these ethereal pink blossoms dangling from the tops. Do any of you know what they are?
Today I was delighted to discover the blackberry bushes covered in plump, ripe berries. I popped a few in my mouth, delighting in the sweet juices warmed by the sun.
It’s been dark and rainy here the last few days, and since I’ve been unwell, the crockpot has become my new best friend.
My latest favorite dish is Ginger Lime Shredded Pork over whole grain basmati rice. I made a marinade of carrots, ginger, garlic, Hoisin Sauce, Soy Sauce and red wine and basted a lovely pork roast with it. I slow-cooked the roast about 6 hours, turning it every 30 minutes to let those delicious flavors sink into the meat. Then I cranked up the heat a bit, added a cup of diced green beans and some lime juice and cooked it for another hour until the meat was falling apart and the green beans were cooked but still pleasantly crunchy. Oh boy – did my house ever smell good!!
What is your favorite crock pot recipe?
Ginger Lime Shredded Pork
Ingredients:
1/4 cup olive oil
5 medium carrots, sliced in rounds
4 garlic cloves, minced
4 green onions, minced
1 4″ piece fresh ginger, peeled and minced
2 tablespoons soy sauce
1 cup red wine
1/4 hoisin sauce
1 pork roast
1 cup green beans, diced
3 limes, juiced
pepper and salt to taste
Whole grain Basmati rice, prepared
Directions:
- Set crock pot on low and add first 8 ingredients, stir until mixed.
- Add pork roast and baste.
- Cover and cook on low for 6 hours, basting with sauce every 30 minutes.
- Add green beans and lime juice, turn crock pot on high and cook for 1 more hour.
- Remove pork roast and let cool slightly, then shred.
- Serve with sauce over rice.
I keep telling myself i need to get a crockpot. I really really do. This will be first to go in. Looks lovely and hope you feel better. x
Delicious and mouth watering shredded pork.
Yes! You really, really must, Bethany! 🙂 I finally got mine when I moved into my new place and I LOVE it!! 🙂
Thank you, dear Elra! It’s really lovely. 🙂
The flower with a droplet is divine, but the berries and then the actual food…so good and I don’t go for pork.
Aww, thank you, Cate! I’m so glad you like them. 🙂
beautiful captures u got there 🙂
have a lovely day
jen
Thank you very much, Jen! I hope you have a wonderful day too! 🙂
the pork recipe looks totally DELISH krista. will have to remember that one for company since it would be wasted on the vegetarian mr. paradis. and your photos are GORGEOUS. hope you feel better very soon.
Oh I love my crockpot! I must use it once a week. But I just have to try your pork Krista. It looks delish! And by the way, how do you get such fabulous photos! It’s not fair that one person has so much talent … cooking, writing, photography… And you even have natural gifts… beauty, a great sense of humor and gorgeous feet. I’m referring to the photo with ‘Eat, Pray, Love’ which has a nice shot of your pedicure. My feet have never and will never look so good.
Those are perennial Sweet Peas — and SO very gorgeous, particularly when accompanied by Morning Glories! Both are two of my favourite flowers from gardens past. I love climbers, and all shades of blue and pink in the garden (my downfall!)
WHEN I make this, I’m pretty sure it will become my favorite dish as well! Please let us know when you find out what that flower is…it is just SO pretty!
What a lovely recipe. The ingredients blend beautifully and beg to be eaten. I hope you are having a great day. Blessings…Mary
The flowers themselves look like an iris but I really have no idea.Don’t you just love syrpriese! Your shredded pork sounds like the perfect way to end the day!!
I LOVE the blackberry trees – lovely and sunkissed berries are the best. I pray you get better soon dear. Lots of love