Barefoot in the Grass

Alright, a lot of things didn't go as planned, which I'm sure has never happened to any of you ;) So here are  my notes on what went well and what could've been better. First of all, it ended up more like tacos/burritos, because I didn't have enough lettuce to make salads for everybody. But we did feed 6 people, including one man and one teenage boy! With only like 2 lb. of meat! With leftovers! Second, as much as I still love that  pork recipe , it has a pretty bold flavor on its own. It did taste pretty good in the burritos, but I think they would have been better with a more back-seat flavor of meat. Maybe I could try the same recipe, but without the vinegar? That would probably give it a more sweet, subtle flavor that would do better at blending with the other toppings. On the subject of the  Pico de Gallo . I had one large tomato and one medium onion in it, and I really wish I'd added another large tomato. It was too onion-heavy even for me, and I love onions!

I'll first start by saying that I know this is probably a far cry from authentic mexican food, (I have VERY little experience with legit Mexican food, sadly.) but it's yummy, and that's what I really care about. ;) Sweet Balsamic Glazed Pork from Mel's Kitchen Cafe Like I said, not real authentic, I know Balsamic vinegar is not a Mexican thing, it's Italian, but this is my favorite shredded pork recipe, so I decided to give it a go. Adjustments I made to the recipe: I doubled the glaze recipe, but not the amount of meat, and I added 2 extra cloves of garlic to the marinade. I threw the pork back in the slow cooker, after the prescribed 6 hours of cooking followed by shredding the pork, with a little bit of the glaze added to the water, to get it a bit more tender. Pico de Gallo This was the first recipe that popped up when I Googled "Pico de Gallo recipe". If you have a different pico or salsa recipe that you love, use that instead! I stray even