Happy Friday!

This morning, I had two goals for myself:

1. Package and label all my sock orders, and

2. Braise a couple of pastured pork leg roasts languishing in the fridge.

I gotta admit – I HATE pork leg roasts. Every method I’ve tried in the past results in dry, stringy meat and my lack of success makes me MAD. While I was perusing my advance copy of Tammy Credicott’s The Healthy Gluten-Free Life this week, I came across her recipe for Dutch Oven Pork Roast. Ding! Ding! Ding! This saucy braise seemed like the perfect recipe for the pork leg roasts.

I’m really liking this hefty tome filled with beautiful pictures, helpful cooking tips for busy moms like me, and over 200 gluten-free, dairy-free, soy-free, and egg-free recipes.

It’s not a Paleo cookbook, but there are many recipes that are Paleo-friendly or can be made Paleo-friendly with a few minor adjustments. Big-O and I have both stuck Post-Its all over the pages for future recipes we want to try.

The pork pot roast only took about 20 minutes to throw together…

…and it slowly braised in the oven while I addressed and packaged sock after sock after sock.

One of my lucky readers is gonna get a bonus with their order.

The pork was finished cooking before I packaged all my damn sock orders. And it braised for almost 3 hours. Sigh.

Since I didn’t eat breakfast in the morning, I eagerly dug into the tender pork roast.

Lo and behold, the resulting meat was tender, moist, and delicious!

I rolled the shredded pork, sliced bell pepper, and butter lettuce in a couple of curry-flavored Pure Wraps for my brunch. 

Big-O was a big fan of the pork and ate three servings. He’s a boss when it comes to packing down pig products.

In the afternoon, the boys had a playdate and I spent my free time stuffing socks into envelopes and admiring my new pressure cooker.

I was thankful that my buddy, N, came over with some homemade pressure cooker mutton stew because I didn’t have time to make dinner. Alright, I had time but I was too damn lazy to cook.

To accompany the delicious stew, I stir-fried some cabbage with shallots and mushrooms.

Here’s my dinner plate:

Wow. This stew was fantastic! I pestered N on Facebook until she emailed me her recipe. I’ll adapt it to pressure cook a pile of lamb spare ribs this weekend and if I come close to recreating her tasty stew, I’ll post the recipe.

Good night!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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