This week, after 30 years – I traded in my Mac for a PC. It was a hard decision, but it just made sense. My parent’s purchased our first Mac back in 1984 and I’ve been on one ever since. My last couple Macs have had some problems and the latest one, well…. is just to frustrating to ignore. I have been mulling over the “moving to PC” idea since last October. You can say I was a little hesitant.
When the new PC arrived on Wednesday, there were no panic attacks, no lightning strikes from the Apple Gods…OK, maybe one “what have I done.” But that’s to be expected, right? All-in-all the transition is going well. All the Adobe programs are the same – it’s just remembering that the shortcuts are different keys. I must have visited the “Start” menu a zillion times now for hitting what was the “apple” key and what is now the “command” key. But each day is getting a bit easier. The most challenging part of the transition is my huge font library. About half went over to the PC without a problem, the other half….not so much. It should be an interesting next week when working on clients files. I’m sure I’ll have more frustrating days to come, but I figured out how to network the PC to the Mac. I think everything else should be pretty easy. Did I just jinx myself?
Let’s talk about something not so frustrating… Crock-Pot Pulled Pork. This recipe is delicious and simple. Just sprinkle the pork roast with the rub the night before and crock-pot it the next day. Serve on a gluten-free hamburger bun or Baked Corn Fritters topped with your favorite BBQ sauce. (Our favorite around here is my homemade Spicy Mesquite BBQ sauce.) It’s really that easy. But after this week, everything seems easier.
I have some exciting news to announce in the next couple days! Keep an eye on Facebook!
- 2 tablespoons paprika
- 1 tablespoon sea salt
- 1 teaspoons black pepper
- 1 teaspoon chipotle pepper
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 tablespoons brown sugar, packed
- ½ teaspoon ground white pepper
- Pulled Pork
- 2-4 lb pork sirloin tip roast
- ½ cup water
- ½ teaspoon liquid smoke (optional)
- Mix together rub ingredients in a small bowl.
- Sprinkle rub all over pork roast.
- Wrap pork roast in plastic wrap and place in refrigerator overnight.
- The next day, pl-ace unwrapped pork roast in crock-pot. Add water and liquid smoke.
- Cook on low for 8-10 hours or high for 4-6 hours. Pork will be tender and pull apart easily.
- Using forks, shredded pork.
- Serve on a bun or corn fritter with BBQ sauce.