Coleslaw and Pulled Pork

Hey everyone! Long time no post right? The past couple of weeks have managed to escape my grasp. At the beginning of each week, I’m strongly determined  that this will be the week I will finally get a post out. And then I blink, and it’s Friday. Life, I tell ya. It’s crazy! But I did get a new camera, which I’m super excited about! Naturally, I’ve been a little picture-happy. Thankfully, our dogs absolutely love being in the center of attention, so they’re the perfect subjects. 

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He really does love the attention, I swear! But being an adorable beagle is hard work, you know…

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For Memorial Day weekend, we went out to Midland to be with family. We also went to a Memorial Day service where afterwards, we placed flags by all of the service member graves. The entire cemetery was full of red, white, and blue.It was beautiful and sobering all at the same time. Because my husband is a veteran, it was that much more meaningful for him to have the dedicated time to remember the ones he lost while deployed as well as here back home. I mention the loss of life here back home because unfortunately soldiers are coming home broken. Each one has gone through serious trauma in one way or another that I know I will never understand. I’ve seen that deployment changes someone forever and that coming home and trying to go back to normal every-day life just doesn’t happen. The expectation of being normal with the demons inside wreaking havoc can add a pressure that can crush even the strongest soldier. That’s why we’re beginning to hear that on average, 22 soldiers take their lives daily, and honestly, that’s 22 too many. This can’t be swept under the rug any longer. There’s so much more to be said, but seeing as I haven’t served and haven’t experienced these things firsthand, I don’t feel that I’m qualified to do so. All I can do as a veteran’s wife and citizen is pay my respects to those that have fought the good fight and have lost their lives doing so and to be there for the veterans and active service members in my life. I would also encourage you to be a listening ear to those around you that might need it. As humans, being connected by listening to one another can be such a powerful tool. This statistic won’t be defeated on its own.

But on a lighter note, let’s talk about food! My husband absolutely loves using the smoker for any given occasion. Our friends come into town-pull out the smoker. It’s a holiday-oh! Let’s use the smoker. It’s a Saturday at 4 pm-why don’t we use the smoker? Because of this, he usually handles the meat portion of the meal, while I take control of the sides. It’s why we work so well together. He smoked a pork shoulder for Memorial Day that was truly incredible, and I set out to make a coleslaw that was equally epic. There are so many different recipes out there for coleslaw, but I’ve never found one that I loved enough to keep around on a reoccurring basis. So, I decided to make my own! Coleslaw is such a fun, easy side to pull together at any given time. My version includes homemade mayo. But don’t be intimidated! If you have a food processor or even a blender, it can be made up in a jif! And if you’d rather not make your own mayo or can’t have eggs, I would highly recommend Vegenaise. It’s an egg-free mayo that is made with non-GMO, expeller pressed oils. It’s my go-to if I’m pressed for time or on the go.

Coleslaw

Ingredients

1 medium head cabbage, shredded
½ cup mayonnaise (recipe to follow)
1 tablespoon sir kensington’s spicy brown mustard (or Dijon mustard)
1 tablespoon apple cider vinegar
1 tablespoon raw honey
1 teaspoon sea salt

Directions

  1. Add shredded cabbage to a large mixing bowl
  2. Add mayo, mustard, vinegar, honey, and salt to the cabbage, and mix well
  3. Cover and place in the fridge for at least an hour to let the flavors meld
  4. Enjoy!

Easy Mayonnaise

Ingredients

1 egg
1 teaspoon lemon juice
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
pinch or two of sea salt and pepper
2/3 cup avocado oil

Directions

  1. Place all ingredients except the oil into a food processor (or blender) and pulse until combined
  2. With the processor running, slowly add the oil
  3. Let the processor run until the mayo thickens
  4. Store the mayo in a sealed container in the fridge for 1-2 weeks

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