under the bus

I hate the phrase ‘throw someone under the bus’. That being said, I totally did it twice yesterday.

The first time, my bosses boss came over and asked about an anti-fatigue mat I was supposed to have since I have my standing desk. I told him I asked my boss for it, BECAUSE I HAD. Afterwards my coworker said she thought I got my boss in trouble. Whoops.

The second time was at dinner. Crockett and I had some errands to run, and we stopped on the way home to grab a pizza. A friend of ours that works there was bartending, which is a new position for her, and she was slammed. She got our drinks and put in our pizza order, but then when our pizza came we didn’t have napkins or plates or silverware. We tried to get her attention but then the bar manager saw us trying, and I made a silverware motion and he brought us some.

Then she called me out on it, and I felt absolutely terrible.

So, yeah. Whoops.

The pizza was damn good though. Marinated zucchini, buttermilk ricotta, and mozzarella.

I would eat more right now if I could.

Other dubious decisions I made yesterday: piling my breakfast into a jar like this. Pretty, right?

Eating it was not easy. My hand was covered with yogurt by the time I was done.

To make me feel better, my company gave me a popsicle.

(They did really give me a popsicle, although I don’t think it’s because of my yogurt hand issue. It was just general employee appreciation.)

Anyway. I don’t have another picture of the pork tacos, but I do have the recipe!

Pork Tacos with Asian Pickled Broccoli Slaw
Adapted from Food52 and Mark Bittman

Pork:
3 pound pork shoulder
2 medium onions, quartered
3 cloves garlic, peeled and lightly smushed
1 tsp salt (more if not using a slow cooker)
1 tablespoon cumin

Slaw:
4 cups packaged dressing free broccoli slaw
1/2 cup white vinegar
2 teaspoons toasted sesame oil
1 tablespoon fish sauce
2 tablespoons soy sauce
1 tablespoon brown sugar

For the ‘crema’:
Sour cream (light or otherwise)
Lime juice

Tortillas

For the pork, using a slow cooker:
Cut the pork into fist size chunks. Add with all other ingredients to slow cooker, add water to cover, and cook on low for 8 – 10 hours.

For the pork, using the stove:
Cut the pork into fist size chunks then cut in half again.  Add with all other ingredients to a dutch oven, cover with water, and bring to a boil on the stovetop. Reduce heat to simmer and cook for 1 Р1 1/2 hours.

Either way, when the pork is done, reserve a cup of the water (with as little fat in it as possible) and set the pork on a plate to cool until you can touch it. Discard the onions and garlic.  Shred the pork with your fingers or two forks, and set aside.

Start the slaw an hour before you’re planning on eating. Mix the wet ingredients together with the sugar. Find a dish that you can put something on top of, because you’re going to need to press down on the broccoli so that it all pickles at the same rate. Add the liquid and slaw to the container, cover with plastic, and then rest something on top so that all slaw is submerged.

When you’re ready to eat, mix together the sour cream and lime juice to taste. Fill a tortilla with pork (if it’s cold, reheat it on the stove with a little of the reserved cooking water), add slaw, and top with crema.

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