A pound of this, a pound of that...

Really fun to do with kids that like to measure. 

Lemon Zest Pound Cake
makes 2 loaf pan cakes

Ingredients:
1 lb butter 
1 lb sugar (2 cups)
1 lb large eggs (about 9)
1tsp vanilla
zest from 1 lemon 
1 lb well sifted flour (about 4 cups)


Cream the butter and slowly add the sugar. Gradually add the eggs, one at a time, beating well after each. Add vanilla and lemon zest. Slowly add the flour at the lowest speed just until well incorporated. Pour into two greased loaf pans lined with parchment. 
Bake at 325 for 1 hour and 15 minutes. After 1 hour, check with a toothpick. If not done, keep checking in 10 minute increments. 
Remove from oven, let sit for 10 minutes and remove from loaf pan to a cooling rack. 

Unroll an orange

I saw this on a friend's Pinterest board but could follow the link, so I made my own! This is a great way to pack a clementine or little orange in a lunch box. It's fun and my kids don't have to try to peel anything.

Start by peeling a round spot off the top of the orange.

Now do the bottom.

Make a cut along one of the segments and gently separate.

Carefully, open the orange separating the segments from each other, but not the rind.

                                                                   Once unrolled, it can be rolled back up and placed in the lunch box.

Slow Cooker Pork Tacos

Yummy Yummy Slow cooked pork in salsa to be used for soft or crispy taco shells. This is an easy recipe. It will fill up the pot, but after a few hours, the pork shrinks down and the veg as well, so it shouldn't bubble over to the counter top. 

Ingredients:

6 1/2-8lb Pork shoulder (might also be called Boston Butt)
24 oz jar of green tomatillo salsa
1lb fresh tomatillo
2 yellow onions
1 jalapeno pepper
1 bunch fresh cilantro - chopped  (might be called coriander)
1 Tbsp dried oregano
Salt
Pepper 12 oz water

Cute the pork shoulder down into 4 equal-ish pieces. Season with salt and pepper. 

You can just see the bone slightly to the left of center , running diagonally up the pork.  Plan to cut around the bone when starting.

Now you have a better view of that bone sticking out the top of the left piece. Plan to cut around it again for the last cut.

And here it is! Bone is located in one piece. It can be cut out entirely at this point, but I leave it in. 

Peel and quarter the tomatillos and onions. 

These are the tomatillos, with the dry husky skin, slightly peeled back and with the skin  almost completely removed.

Place the onions in the bottom of the slow cooker. Set the pork pieces on top of the onions. Add the tomatillo pieces down the sides and on top of the meat. 
Make a slice in the side of the jalapeno and taste it for the spiciness that is preferred. (Some peppers are much spicier than others. I have found that even buying the same type from the same store can vary in flavor quite a bit.) 

Want less heat? Carefully, remove the the seeds and white pith, then wash your hands carefully. Or you can wait to slice the pepper and just poke some in the side with a knife.Want more heat? Use the whole pepper, seeds and pith.

Add the desired cut of jalapeno to the pot. Pour the salsa over the whole thing and then add the water. 

This is ready to cook! 

Cook on high for 5-6 hours. Check to see if the pork is tender and able to be shredded. Remove the meat from the slow cooker and shred with two forks. Let the sauce cook down a bit and add back the meat to the pot with the chopped cilantro. It will not be a thick sauce, unless you choose to cook it down on the stove top. 


Put in taco shells or tortillas with the fixings that you like - tomatoes, lettuce, cheese, sour cream, etc.