Thank you! I agree that it can be beautiful when kids join in (it can also be messy and frustrating). I have a grilled ratatouille recipe and you can just grill the aubergine (eggplant) as I did here. One thing to remember about aubergines is to salt them and leave them to drain for 20 minutes. It removes the bitter taste. You can bake/roast them or brown them in olive oil and cook with tomatoes and herbs until tender.
Good luck. Keep me posted if you try any of my recipes.
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One of my favorite summer salads. Heirloom Tomatoes with 25 year old balsamic vinegar, olive oil, sea salt, ground pepper, freshly picked basil. We have this so often but I never get tired of it. The kids will sometimes eat it, … Continue reading
Thank you!
It was the last of our summer Sundays. The kids go back to school this week and the town put on its final Concert on the Green. We usually go as often as possible but the previous 2 weeks had been rained out. No matter the music, which is often good, we have a blast. The kids run around with their friends; dance, play ball or explore the perimeters of the town green without going into the road or wandering too far. Everyone brings a picnic or buys burgers from the girl scouts. And our local Good Humor lady sells ice creams.
Friend’s daughter and my son with remnants of pork
It seems as though most townspeople come to at least one or two of concerts. This time, my husband had to work and the rest of the town showed up. It was packed. My girlfriend was meeting us early with her girls and blood orange margaritas.
Earlier that day I pulled out my slow cooker. I generally use it in colder weather but I had a pork roast that I decided to turn into pulled pork and bring to the last gathering. My husband reminded me that it would take a long time — I had 8 hours so I figured I could do it. And I could leave the house while it was cooking.
I’ve only made pulled pork once before but my husband makes it all the time at work. (Never at home.) I used Stubbs jarred barbecue sauces, not homemade, and it turned out great. I brought along my coleslaw from the previous dinner. I also made my favorite summer salad— tomato, basil and goat cheese. The tomatoes were from our CSA and just gorgeous. I brought along some leftover mixed grains and zucchini.
Can’t believe I let my son eat with those fingernails!
The kids loved the pork. My youngest two kept referring to it as “chicken” and they were asking before we left the house to have another taste. As soon as we got there we set the table up and they chowed down. It was divine— tender, juicy, smoky, spicy and sweet. My friend’s daughter and another friend’s son really seemed to enjoy it too! The salad was refused by all my kids except for the request of the goat cheese off the top!
Friend’s son enjoying the pork and grains
Pulled Pork
Place a pork roast (shoulder, butt, loin) seasoned with salt and pepper into a slow cooker (crock pot) fat side up and on top of 2 Tbsp barbecue sauce. 
Place 3-4 strips of bacon on top. 
Cover with rest of barbecue sauce and 1/4 cup of water. (I used Trader Jose’s nitrate/nitrite free Applewood smoked bacon and 1/4 jar Stubb’s Mesquite Bar-B-Q sauce and 3/4 jar Stubb’s original Bar-B-Q Sauce). 
Put lid on and cook for 3 1/2 hours on high then 4 hours on low, turning once toward the last hour or two.
Take pork out and remove the fat from the meat. When you’ve gotten most of it off take 2 forks and pull the pork apart. 
Then skim fat off top of the sauce in the pot (as much as possible using a ladle or pouring it off. If you chill it afterwards long enough, the fat will solidify and it’s easy to just spoon it off.) 
Spoon as much sauce onto your pork as you’d like. Great with coleslaw on a soft roll!
Thank you! I can get lazy too— that’s when the Mystic Pizza or someother frozen thing comes out. But I try to make sure I serve something healthful (as the main dish or side). There are times when it’s ok to just relax. Also, remember not to beat yourself up about it as long as you try to make the junk food as minimal as possible.
My kids do love me to bits— as do I them! 🙂
Well, something, somewhere scared some people off vegetables.
I think it could be overcooking them. That takes away the vibrant color, the texture and the taste!
Thank you!
Just love your kids. Feed them well and take an interest in their schooling. I don’t really consider my self brilliant, just conscientious.
I have no idea. But they are amazing chefs with years of experience and much more creativity and talent than I have. My husband reminds me when I don’t do his recipes correctly (but they often taste great anyway— Stuffed Sole).
I actually haven’t eaten their food, but would love to… I do have a Boulud cookbook. I tried getting in to French Laundry in Napa, but couldn’t. Maybe one day I could get in to Per Se or Daniel, they’re closer to me.
Sometimes by the time you’ve figured out what to order, made the call and then it finally arrives— you could have made a home cooked meal that they might even help in creating. I am trying to show that it doesn’t often take more than 30 minutes and there are great shortcuts available to produce a healthy meal.
Good luck! I’d love to hear if you try anything.
I hope to get more organized with recipes. One day soon.
I have tried the “Oh, no this isn’t for you” line when my kids don’t seem interested in something new. Then it piques their curiosity and are often willing to try it. My middle son (just turned 6) is my little chef. He likes to help the most in the kitchen but also comes up with different combinations of things (for instance toast with marmite, butter and peanutbutter).