The last of the pork party is cooking today; the black beans I soaked in anticipation of snow removal became edible last night. The pork stock & water combination they simmered in had reduced by this morning to a lovely, thick, rich broth.

On the stovetop a small saucepan of pan drippings, pork stock that didn't fit in the crockpot, and the hot water with which I rinsed out the empty gallon-jar of BBQ sauce are reducing further; the last pans of pork steaks had been dusted heavily with flour, which turns into a lovely pork jelly to help them stay moist in the freezer (for the cubed/shredded stuff). So when this saucepan finishes reducing it will thicken the chili perfectly.

I'll fish out the mesh teaball holding the bay leaves, serve Hardi some today and tomorrow, and freeze the rest in the leftover Chinese takeout contaners that freeze and nuke so well. They hold two ample servings for upcoming suppers and snowplowings.

An elderly parishioner says she has trouble cooking for two, as well (self and hubby), and follows somewhat of a bulk-cooking plan with her freezer as well. We plan to start a freezer-trade rotation at the parish so we all get a little more variety in our meals! :~) Mmario, I'll put you down for a trade on your next visit, too-- what are YOU bringing? :~)


And no, I didn't use a whole gallon of BBQ sauce on this project-- I just always swill out the empty plastic gallon jugs with water for beans, because there's just enough flavor and sugar in there to put a nice finish on the chili.

~Susan