I can really be a strange duck at times. For example, you’ve heard of the concept of projection when it comes to picturing something you want, right? Like, if you want, let’s say to fit into a certain outfit for a special occasion, you should picture yourself wearing that outfit, how it feels, and what you would do in it while you’re working your way towards your goal. I’ve also heard it being called “acting as if”.
When the summer temps start to creep towards triple digits, I “act as if” its fall. I start making fall crafty type things, usually for Halloween, thumb through my Martha Stewart October and November issues (I’ve kept every October and November issue for the past 10 years), and I bake and cook fallish type food. Maybe in some way, I think that by doing this, it’ll get here sooner.
Can I get a quack? Thank you very much!
Now I know most people don’t even want to think about heating up the kitchen in the summer, but it makes me happy. I can dream can’t I?
Harvest Pork Roast
4-5 lb. bone-in pork roast
2 T olive oil
Salt and pepper
½ cup all purpose flour
1 cup apple cider
2 T honey
2 T cider vinegar
1 medium onion, chopped
1 bay leaf
1 tsp dried rosemary (or use 1 T fresh, minced)
½ cup dried raisins
½ cup dried cranberries
2 sweet potatoes, peeled and cut into 2” chunks
Preheat oven to 325. In an oven-proof dutch oven, heat olive oil over medium-high heat. Season pork roast with salt and pepper. Place pork roast in a large bowl and evenly coat with the flour. Place pork roast in dutch oven and brown on all sides. When browned, take dutch oven off stove. In a measuring cup, mix apple cider, honey, and cider vinegar with a spoon. Pour apple cider mixture into dutch oven, add onions, bay leaf, rosemary, raisins, and cranberries. Place lid on dutch oven and put in the oven to cook for approximately 3 hours (or until done). 1 hour before the roast is finished cooking, add the sweet potatoes to the dutch oven. Cove and cook for the last hour.