Tonight’s dinner was a big ol’ experiment. First I put a pork loin in the crock pot with some mushrooms and this:
Nothing else, just the beer. I put it on high for 4 hours. Normally I like to cook on low for 8, it is a slow cooker after all, but I didn’t have time.
I bought this brussel sprout stalk at Trader Joes, I don’t know if it really makes a difference in any way, but I like looking at it!
I cut some off, cut them in half
And put them in a big baggy and tossed them in olive oil, balsamic vinegar, dijon mustard, kosher salt and celery seed. I then let them sit in the fridge a few hours before cooking at 400 degrees for 20 mins.
Yum! Everything turned out fantastic. The pork and mushrooms really took on the flavor of the ale. You have to try this at home. It was so simple, yet so tasty. I think any dark beer will turn out great. I would like to try this with Newcastle, Sierra Nevada blue label or any seasonal pumpkiny ale!
And my first roasting veggie endeavor was a success. All the flavors worked together like magic. You could taste them all, I especially think the celery seed was a stroke of genius.
Added in some mashed sweet potatoes, Harper’s favorite. I normally would have put some brown sugar or maple syrup on them, but not tonight. And you know what? They tasted just as good.
Fonzie says – Where’s my pork n sprouts Sucka!
Gary took this pic of Harp and me tonight and you know what? Her lovely, chubby, squishy, physique looks pretty much how I looked when I came home from the hospital after having her! So glad I was able to get the baby weight off! That was my biggest fear about having a kid, but it only took me 5 months. Thank you marathon training and breastfeeding.