Today, Erik and I both decided that out of the 12 months of the year, September takes the cake. It’s glorious outside right now!
To re-hash our weekend, it all started with a shoulder. A pork shoulder to be exact. It was roasted all day and “pulled” to make some succulent pulled pork sandwiches. They were definitely worthy of messy hands and even messier faces. Alyssa and AJ showed us a good ‘ole Friday night with straight up Southern Charm. A menu consisting of Memphis slaw, yam fries, and that shoulder I was yammering on about earlier. Throw in some good beers and a Tallest Man on Earth concert and it’s safe to say we had an excellent Friday night social experience. Which these days, in all honesty, is a rare occurrence - the majority of our Fridays are spent veggin’ in our cozies, unwinding from the week. So yes, I felt like a young adult.
Our trip to the market included meeting the “mushroom man”. That’s not really his name, but in all my flabbergasted mushroom excitement I rudely forgot to ask his name. Anyway, I have an interesting relationship with mushrooms. Would I ever nibble on one from a crut ditee platter, hell no. I go straight for the cucumber. But cooking with mushroom is a whole different story. Speaking of story, I better cut to the chase… I wanted to make a mushroom pie for a dinner party and the mushroom man didn’t hesitate for a second when I asked for his recommendation. Straight up, chantrelle mushrooms (boring I know) mixed with some very beautiful and exciting lobster mushrooms. The combo was insane in the membrane.
Anybody who thinks making a pie crust is an agonizing process obviously does not know how to have fun with it. I mean, when else can you throw flour all over the place? There are really very few ingredients involved and the longest part is letting the pie dough chill out for a while before tossing it in the oven (important step to insure a flaky crust).
And what’s a weekend without hitting some trails! Hope you’re weekend was swell.