“It’s in the ‘Freezes Beautifully’ section of my cookbook, and I want to make something that freezes beautifully.” – Annelle, Steel Magnolias
The Mistah and I have only recently begun to seriously budget. Until now, budgeting meant making sure we had enough money in savings to cover our over spending from checking. I know that’s not the best approach…I knew it as we were in the midst of it. But it was easier than having the conversation about getting things under control. Now that our family has grown, the money talk can’t be avoided. I guess I should consider this practice for the other “talks” that wait for us down the parental road.
Have you ever tried to convince someone to do something the way you think it should be done? Then you know that if you and the other person don’t think alike, that can be a hard sell. Not to mention seriously frustrating for you both. That’s how all of our previous attempts at having the money talk went. It was my way or your way, but not our way.
Something had to change. So we took a page from organizational management tools and formed a committee. We meet monthly. We keep minutes. We look for ways to meet our goals and objectives without having to be right.
The reason I’m oversharing this with you is because at our last Finance Committee Meeting, one of the ideas presented for consideration was to buy a separate freezer. The thought behind this is that our refrigerator/freezer can’t accommodate a gallon of ice cream without a fight. Trying to buy frozen foods in bulk, or heaven forbid actually cooking and freezing individual portions of meals is completely out of the question without additional cold storage.
We haven’t fully committed to this plan. Do you know how much an upright freezer costs? They ain’t cheap. So I’ve been trolling Craigslist. Until I either land my white whale used or suck it up and drop some serious cash for a new one, my “freezes beautifully” selections are done on a small scale…and our Frigidaire is an ice cream free zone.
Crockpot Char Siu Pork (Asian Pulled Pork)
Adapted from Cooking Light: The New Way to Cook Light
BAH Note: I scored a deal on a 4 pound pork roast and doubled the recipe. If you scale it up, be prepared for a longer cooking time. My 4 pound roast took nearly 12 hours to fall off the bone.
- 1/4 cup soy sauce (lower sodium recommended)
- 1/4 hoisin sauce
- 3 tablespoons ketchup
- 3 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon dark sesame oil
- 1/2 teaspoon five spice powder
- 2 pounds Boston butt pork roast, trimmed of extra fat
- 1/2 cup chicken broth
Combine the soy sauce, hoisin, ketchup, honey, garlic, ginger, sesame oil, and five spice powder in a small bowl. Stir to fully combine and then transfer to a large zip top plastic bag. Add the pork roast and refrigerate at least 2 hours or as long as overnight.
Place the pork and the marinade from the bag in a crockpot. Cover and cook on low 8 hours or until the meat falls apart. Transfer the pork to a cutting board or sheet pan and let it cool before you shred it with two forks.
Meanwhile, carefully ladle the liquid from the crockpot into a saucepan. Add the chicken broth and bring to a boil. Reduce the heat to medium and cook until the sauce reduces a bit. Taste for seasoning and spoon the sauce over the shredded pork. Stir to let the sauce get reacquainted with the pork before shoving it in your face.