Posted by Emily On September 27, 2011
For our Pig Roast 2011, Dan (and I because I am wife and chief assistant in these ventures) decided to go all out with the pig roasting this year.
We have rented the pig roaster in years past. Renting a roaster is none too cheap, so this year we bought this much cheaper roaster on-line. It’s a charcoal roaster which appealed to Dan because the flavor of meat cooked over charcoal is just so much better, and the price of this roaster will redeem itself in 2 years.
The roaster is no where near the sturdiness of the iron (?) propane fed roasters we’ve rented in previous years, but the cost and better flavor were too tempting to pass up.
Dan followed general plan for roasting our pig:
- Brine for 12 hours.
- Injecting and marinading for 12 hours.
- Roasting for 5-1/2 hours
- Coating with glaze then an additional 30 minutes to make the skin crispy.
His sources were the website for the roaster, La Caja China, and Adam Perry Lang’s Crispy Suckling Pig with Spicy Sweet-Sour Glaze.
First up the Mojo Marinade:
Since all of the instructions are listed on the website, I’ll just highlight how we did it.
40 Cloves of garlic. Do you know how many that is? A bazillion basically.
**Safety Note: Wear gloves when shredding the garlic. Garlic can BURN your skin! How do we know, you might ask? Dan lost a layer of skin on his forefinger, thumb, and middle finger where he was holding the garlic. No joke. It is quite painful too. If you do get burned, hold the burned skin in yogurt or milk for 25 minutes. You will not start to feel relief until about minute 20. I’m so sorry if you’ve been through this, it is truly terrible. Ask Dan.**
Dan tackled the garlic, bless his
heart fingers, while I made the rest of the marinade. I was finished long before he was. We are old school. We grated every single clove by hand.
Marinade ready to go!
Next up, homemade sauces!
We decided to make two homemade sauces this year. We were a little afraid that people wouldn’t like them, so we did put out one bottle of Sweet Baby Ray’s.
I was shocked when people deliberately ate the store-bought sauce instead of homemade. They didn’t even try the homemade! How do you know you don’t like it if you don’t try it? What is wrong with people these days? Are we so used to mass-produced products we cannot imagine the joys of homemade cooking? Can’t we live outside our comfort zone?
I digress. I live for new foods. I guess not everyone does. Their loss.
What were we doing? Right. Sauces.
We made two sauce from the Barbeque Bible: Mojo (Cuban Citris Garlic Sauce) and Honey-Pepper Barbeque Sauce.
Mojo (Cuban Citrus Garlic Sauce)
- 1/2 cup olive oil
- 8 large cloves garlic, thinly sliced crosswise
- 2/3 cup fresh sour orange juice or 1/2 cup fresh lime juice and 3 tablespoons fresh orange juice (We used Simply Orange juice)
- 1/3 cup water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground oregano
- 1-1/2 teaspoons coarse salt (kosher or sea), or more to taste
- 1/2 teaspoon freshly ground black pepper, or more to taste
- 3 tablespoons chopped fresh cilantro or flat-leaf parsley
Heat olive oil in deep sauce pan over medium heat. Add garlic and cook until fragrant and pale golden brown, 2-3 minutes. Stir in orange juice, water, cumin, oregano, salt, and pepper. Bring sauce to a rolling boil, correct the seasoning, adding salt and pepper if needed. Remove from heat, cool to room temperature then add cilantro or parsley.
Eat immediately or store covered in the refrigerator. Will keep for several weeks.
Honey-Pepper Barbeque Sauce
- 1/4 cup honey
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1 small onion, finely chopped
- 1 jalapeno chili, seeded and finely chopped (We, of course, left the seeds in!)
- 1-1/2 cup ketchup
- 3/4 cup cider vinegar
- 1/2 cup 7up or Sprite
- 2 tablespoons dark brown sugar, or more to taste
- 2 tablespoons apple juice
- 1 teaspoon liquid smoke
- 1/2 teaspoon freshly ground black pepper
- coarse salt (kosher or sea)
Pour honey into a saucepan. Add peppers, onion, and jalapeno and “saute” over medium heat until the peppers are soft and the onion translucent, about 5 minutes. Stir in the remaining ingredients and simmer the sauce, uncovered, until thick, 15 minutes. Transfer the sauce to a blender and puree until smooth. Correct the seasoning, adding salt, vinegar, or brown sugar if needed.
Use immediately or cover and store in the fridge. Will keep for several months.
Here’s Wilbur ready to enter the roaster!
Thankfully, it was a beautiful night. Dan and my brother Zach stayed up all night to keep watch. In previous years we’ve been able to just check on the pig every 2 hours, but with the exposed coals, someone had to stay out in the driveway all night.
It’s all good though, at about 3am, Dan and Zach attacked a huge bee nest in one of the trees by the house. Those bees never knew what hit them. 🙂
After the glaze and 1/2 hour of more cooking in the roaster, Wilbur’s done! Isn’t he lovely?
Posted by Emily On September 26, 2011
Early on in our marriage, I asked Dan if we could get married every year. I love having a party! Think about it: beautiful centerpieces, bite-size appetizers, tangy and sweet punch, light and fluffy cake, creamy frosting, chatting with friends and family, SEEING all my friends and familiy, etc.
Who wouldn’t want to do that every year?
Wait! Am I the only one? 🙂
Enter, The Pig Roast.
One month after moving into our first house, we hosted a pig roast/housewarming party/get-to-know-the-neighbors-party/etc. There were many purposes for that first pig roast.
Any wouldn’t you know? We LOVED it!
So the pig roast has become an annual tradition at our house. If we know you, you’re invited. It’s a blast, and this way, we don’t have to renew our vows every year. 🙂
Pig Roast 2011 was our fourth annual party, and I must say it gets better every year. The party plan is very simple: plenty of food, outdoor games, and people.
The menu is simple too:
- Pork (duh!)
- Fixings for BBQ sandwiches (buns, pepper-jack cheese, BBQ sauce, coleslaw (if I remember to make it.)
- Chip dip of some kind (This year was queso dip)
- Veggie of some kind (Broccoli Salad)
- Fruit of some kind (Watermelon)
- Root Beer Keg
- Ice Cream
Easy as pie.
Dan went Chef Boyardee this year. He spent a LOT of time making our pork the best pork we’ve ever had. I’ll be posting recipes and how-to’s soon. It’s a process though, just to warn you.
I always end up with precious few pictures of the actual party. I’m way to busy gabbing. It’s true.
Here are the few we managed to get.
Two stinkin’ cute boys. Sons of our friends…don’t you just want to squeeze those cheeks?
Play Kuub in the backyard. Truly a fun game, especially to the guys.
Ta-ta for now!
Posted by Emily On September 24, 2011
Sorry folks, I didn’t realize how enormous my pictures were. Dan told me he would have to open the blog then go do something else for a few minutes to wait for the pictures to load. Yikes!
I’ve re-sized all the pictures from previous posts. Let me know if they are still too big.
In other news, today is a project day. Dan and I have do not have any commitments today, yay!
No weddings, no parties, no one’s moving, no grocery shopping…no plans.
I’m so excited!
So today, I’m catching up on housework and finishing some projects that have been in the works for a few weeks, ummm, ok a few months. 🙂
I’ll post them here as soon as I can!
Have a lovely Saturday!
Posted by Emily On September 23, 2011
The Beginning: November 12, 2009
It’s about 4:00pm, and I’m sitting at my desk as work. I’m counting down the minutes until I can leave.
A typical experience about that time every day!
I had just finished eating a banana when a piercing pain shot through my head. It felt like a knife had been stuck in the back, right of my head (side note: I’m very desensitized to the gory details of this experience. So sorry if anything is TMI!).
I gripped my desk and stared bug-eyed at my computer screen.
What is happening? My head HURTS!
I’m not sure what to do, and I can’t really think straight.
The pain must have triggered the “I’m sick” button in my brain because I got up and went to the bathroom. I sit down in the chair in the bathroom. Some senses come back to me.
What am I doing here? I’m not going to throw up. What good is the bathroom going to do?
I remember that Deb, the lady I carpool with, seems like the type to have a “pharmacy” at her desk. So I head in her direction.
This is just a headache. Maybe I have a migrane.
At Deb’s desk, she is concerned and wonders if we should head home early.
Nah, I’m fine. It’s almost time to go anyway.
I get some pain reliever and head back to my desk. Thirty minutes or so later, we head for home.
When I got home, I told Dan about the headache. He isn’t too concerned and neither am I. It’s just a headache, right?
Posted by Emily On September 23, 2011
I published most of my story on my old blog, The Stooch Life. However, I missed some parts, and I never finished the story. So I’m going to dedicate my Friday posts to re-publishing and finishing my story.
My Side of the Story…
As the months pass from my AVM surgery, I find I am forgetting more and more of what happened. Not the big things, but lots of the little details. When I was in rehab, one of my assignments each night was to write to get my brain back in gear. My therapists recommended I journal about what I’d gone through in the last few weeks. Or write about anything else, just write!
Get that brain working again!
I started out strong journaling, but let’s all be honest here, I’m not much of a journalist (or a blogger!). I made it up to Thanksgiving Day, about 12 days into the ordeal. (Not long, I was in the hospital for 39 days.)
Fast forward to being discharged and back home, I have very much appreciated Luke and Lacey’s dedication to posting Dan’s updates about me throughout the hospitalization.
I don’t want to forget what I went through. Not in a masochistic or poor-me-victim-like way, but so that I can share my story with others. I look back over the ordeal and I see God’s hand at work in a mighty way. He spared me for a reason, and I don’t want to neglect remembering what he has done for me.
So I’m calling this “My Side of the Story…” because this may not be factually true. Once I was on heavy pain-relieving, coma-inducing meds, all kinds of crazy things seemed like reality. I forgot people I knew (Sorry, Mom!), saw Narnia-like creatures, found out I could fly (No, really! I could!), and so much more! I will do my best to point out those times I know I’m straying from reality (they might be obvious!), but hey, I still might not know them all!
So here goes…
Posted by Emily On September 22, 2011
I’d like to introduce you to the cutest puppy in the world, George.
Also, according to Dan, he’s not cute. It must be a mother’s love because he’s the cutest schmuppy puppy I’ve ever seen!
He’s very obedient too.
Getting a pig’s ear…
What a dog! He puts up with so much…
Posted by Emily On September 21, 2011
in·er·tia \i-ˈnər-shə, -shē-ə\ a: a property of matter by which it remains at rest or in uniform motion in the same straight line unless acted upon by some external force
Here is a random thought on inertia:
Have you noticed that when you enter the highway by way of a 4-leaf clover (sharp right loop), the air conditioning will momentarily blow into your face. You know why? The air want to continue in a straight line (inertia) so it blows in your face until the external force (the car) makes it blow in another direction.
Yes, that is in fact what I think of every day when entering the highway on my way home from work.
If you’re a nerd, raise your hand.
Here is my next big thought: Paint cans at rest are most likely to stay at rest unless acted upon by some external force.
It’s true. Want me to prove it? I have 25, that’s right folks, 25 paint cans sitting in my basement.
The saddest part is, they’re not all mine! Most are from the previous owners who painted in 2001-2003! Yikes! The paint cans I’ve contributed are, at newest, from 9/19/2009. Two years ago!
Is it bad to have a pile o’ paint cans lying around?
I decided to get them cleaned up. Dan and I are going to try listing our house again with a new agent. Our goal is to clean up the basement so it looks more inviting and clean. I started by attacking the paint pile.
First order of business, divide between “keep” and “throw away” paint.
Do you see how full some of those are? We might be here a while…
Any tips for fast drying? Anyone want any paint?
So inertia, that is where I started, right? Those gosh darn cans will stay in their inert state for many, many years until your tooshie exerts some external force.
See the massive mess to the left of the cans? Some more massive force I need to exert on some inert boxes.
Another post for another day…
Posted by Emily On September 20, 2011
I love, love, love picking fresh fruit and freezing or canning it so Dan and I can enjoy it all year long.
It comes in handy quite often when we have guests over. What should we have for dessert? How about anything made with fruit: apple pie, apple crisp, strawberry shortcake, peach cobbler, the list goes on and on.
I have many uses for the frozen fruit in everyday life too.
- Fruity Baked Oatmeal
- Apple Strussel Muffins
- Blueberry Muffins
- Any type of fruit sauce for ice cream
The only problem with this grand plan is the picking. I am way over ambitious. I pick way, way, WAY too much. See the newspaper below? I had that area of my table covered completely in peaches, stacked 2 rows high. We picked one whole bushel, which is like a bazillion peaches. Seriously.
The perfect little beauties…
1) Put peaches in a pot of boiling water for 30 seconds to 1 minute. Most sites will say 30 seconds, but I found that if the peaches are not fully ripe, they need to stay longer in the boiling water to make the skin come off.
2) Remove and put in ice water
3) Skin should fall eight off the peach. It might need a little coaxing from a paring knife if not fully ripe.
Excuse the messy counter, I’m cooking! This is how peaches look without the skins.
4) Cut into slices and freeze individually on a cookie sheet.
Some people put sugar or a sugary sauce on the peaches before freezing. I don’t usually do this because most of my future uses for the peaches don’t require additional sugar in the fruit. Also, if sugar is not necessary, why add it? It takes away the fresh flavor and adds calories. I say leave it out!
The other thing I did with the peaches is make freezer jam. The picture above of the whole, skinned peaches is actually the batch I put into the jam. See how they are a bit bruised and tattered? I mashed all of those into freezer jam.
I didn’t do anything special with my jam. I just bought the Ball brand instant pectin and followed the instructions on the bottle.
Freezer Jam Tip: “Mash your fruit in a blender or food processor then mix in pectin and sugar by hand. This speeds up the process tremendously!
The finished freezer jam:
Now for apple season…
Posted by Emily On September 19, 2011
My name is Emily Stauch (pronounced stau, rhymes with cow), and I live in West Michigan, Grand Rapids area. I have been blogging off and on at The Stooch Life. Stooch was my husband’s nickname growing up, and since we got married, is now my nickname too.
I decided to start a new blog because the old one didn’t have a purpose. It was mostly my ramblings and going-ons of the Stooch household.
I have a relatively new found love of decorating, re-doing furniture, and DIY projects. Since I am new, and let’s be honest, not a rule follower, I decided to call this blog Flawed yet Functional. The things I re-do work and serve a purpose, but I usually came to the final product in a non-traditional way.
This philosophy, if you will, also flows into my culinary abilities. I have no formal training, but I love to cook and create yummy meals. I have a tendency to substitute key ingredients in a recipe or leave them out all together! The final product does not always resemble the original recipe…but it always tastes good!
So thanks for stopping by and enjoy!
Posted by Emily On September 4, 2011