I thought it would be fun to change things up a bit in this blog post, and give a 2012 “life update”! Not that there’s anything huge going on with us, but because I know a lot of our family and friends read this blog and its a New Year, so why not!
2012 will be a relaxing year for us. Most years, we have friends/family who are getting married or having babies or moving cities…but not this year! We’re not buying a car or closing on a house or adopting more pets. We’re just being…us! Brett + Sarah loving life. We’re taking our first trip to Vegas in March and I’m headed to Florida with my mom and sisters in June. We’ll go back to Minnesota in July and of course we’ll make multiple weekend trips to the Ozarks. So, a heavy travel year it will be…
We’ve been in our house just over a year now and we’re still loving every inch of this place. Brett has the basement mostly framed and electrical work is next. We are making every possible effort to complete the basement by New Years Eve 2013. I’m dreading the hit on our checkbook, but it’s now or never. I’m finally getting some use out of our third upstairs bedroom because Brett’s mom gave me a sewing machine for Christmas and I’m LOVING it. Kind of addicted, actually….
We both continue to feel so blessed to not only have jobs, but jobs that we love. I have been able to get more involved in project work (as opposed to daily work) and I’ve really enjoyed the change of pace. With his 4 years out of college fast-approaching, Brett is gearing up to take his P.E. next year and possibly a circuit design certification; both will be huge accomplishments for him!
Neither of us made New Years Resolutions, but I think both of us want to focus on making this year as fun as we can without the stress of any big life events. This is our year to stop and smell the roses!!!
With that….my new recipe!
Mexican Posole – adapted from the Holiday insert of The Wichita Eagle, December 2011
2 lb boneless pork loin roast, fat trimmed
2 cans red enchilada sauce
2 cans hominy, not drained
1 onion, diced
8 oz can chopped green chilies, not drained
4 garlic cloves, minced
1 can chili beans, not drained
cayenne, oregano, salt, pepper
1 bunch fresh cilantro
Place pork in slow cooker. Cover with all ingredients through the chili beans. Add a bit of cayenne, oregano, salt and pepper (you can taste-test later!) Add about 1/2 C – 1 C of water, depending on how thick you want this “stew” to be. Cook on low for 8-10 hours. Shred pork with a fork and return to slow cooker until ready to serve (in the picture below, I only cooked pork for about 6-7 hours and since it wasn’t able to be shredded, I cut into small cubes.)
Serve in large bowls with fresh cilantro and lime juice spritzed onto the posole. Don’t forget the tortillas! You can dip into the posole or eat it like a soft taco. Don’t you just love choices?