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Wing it: Pork Shoulder with Dates and Olives
Welcome to Cooking Stuff. This is a place where we talk about all things food, cooking, and life. I paused my regular publishing frequency to focus more on IRL projects but you will still hear from me every now and then, just like today. If you are not a subscriber, hit that button below to join us. Upgrade to a paid subscription to unlock the full archive of 80+ recipes and get cooking. More of me, here.
Well, I ended my last newsletter back in December with “I feel like writing more so we will talk soon!” and then my entire childhood burned down, literally. We started the new year with covid and I woke up from a fever nap to a text from my cousin asking if my grandparents had evacuated. By dinner time Cal Fire was reporting that the canyon behind their house was burning and I knew their house would burn too.
I wrote an essay back in January when everything was still fresh but it was depressing and I don’t want to go over it again. Their home was the center of our family and it’s gone. My high school, summer camp, the church where my parents met, and every…single…friend’s house–gone. It’s very surreal to experience.
We went to the rubble and rescued my grandparents' fish, which miraculously survived. We grabbed a few random items from their backyard that now live in our backyard. I still can’t wrap my head around how February is almost over but we are definitely moving on to March with open arms to welcome spring.
In other news, I shared this week that we are not doing Backyard dinners this summer. Marco has a new job, I’m working on another magazine, and we are figuring things out. Marco worked at his old company for 7.5 years! That is a long time and he is very excited about something new. We have three spring dinners and hope to see you at one before we go–March 15th, April 12th, and May 10th. Tickets for March 15th will be live on my website this Saturday. Make sure you are on my mailing list to get the pre-sale link Friday at 9 AM!
We are heading to Mendocino today. Before Marco starts his new job, we are squeezing in a long weekend away. We are staying at the same inn as last year—the one with chickens, llamas, and kittens in the garden. Josie is coming with us! We don’t usually travel with her but taking her up the coast sounded nice. She has come a long way from the streets of Missouri but I don’t think she has been to the beach?!
Now this time I mean it when I say we will talk soon. I am really trying to get back into writing more and sharing what I am cooking again. For now here are some random things I am currently obsessed with:
Simply Amazing Apricots from Trader Joe’s
You guys know I am not a Trader Joe’s shopper. I went in a saw these and thought they looked very similar to Blenheim apricots (aka the best apricots). They are not Blenheim but instead are Suphany apricots. 10/10
Owala tumbler
I caved. Having a 40-oz tumbler is actually really nice and convenient. It's so nice that Marco got one too…
Painterland Sisters Yogurt
In my head this is “planterland” but regardless this is one of the best yogurts I have had in a long time. All flavors are good.
Kiwi
If you are in LA, you have about one more week of local kiwi season. I have been eating one a day and they are delicious. P.S. Did you know kiwis grow on vines?!
The Hand That Rocks The Cradle
I’m on a real late 80s early 90s movie kick. They are all so slow and kind of boring that they allow you to have silly conversations throughout the movie without missing anything.
Ikea SPETSBOJ lamp
$12.99…enough said!! It’s giving off mid-century can light vibes in my house and we love it.
Lavender nails
While waiting for dinner on Abbot Kinney, I saw the chicest woman in all white with royal blue shoes and lavender nails. It was a great use of color and I ran out to buy lavender polish. It sparks major joy.
Adding pineapple to pepperoni pizza
Trust me.
Inciardi Print Vending Machines
I have followed Anastasia Inciardi and her printmaking for years. She started doing mini print vending machines and now they are all over the country. I love handmade art! Real-life fun! Physical objects!
You know recipe #71 Pork Tenderloin with Dates and Olives? I took that recipe and made it even simpler:
I started by browning a 2lb-ish piece of boneless pork shoulder in a dutch oven.
Then, I added all the ingredients (minus olive oil, butter, dill, and parsley) to the dutch oven.
I added 1 onion sliced and enough water to come up the side of the pork about halfway.
Into a 300º oven for 3 hours, until the pork was shreddy.
Shredded the meat and added the chopped dill and parsley.
Served over creamy polenta.
So good I might serve it at one of our spring Backyard dinners!
RVR – Travis Lett’s (from Gjelia) new restaurant. Japanese small plates, seasonal produce, really fucking good. We have been twice and it’s not that hard to get a reservation. Just plan a few weeks out.
The rescued fish in their new home! I enjoy saying hi to them every day. RIP to the one with the cheek injury.
