Thursday, November 10, 2011

Nearing the end of Project Deck...

Yes, now I'm designing and building as I go, ahem...the surround of the A/C - Heater device that lives at ground level. It's a big square box...6' by 3' and on it's own concrete pad. To build the deck addition meant enclosing it on 3 of it's 4 sides and pretending that the top 6 inches doesn't show. A joke but there IS a plan about that will partially negate it's appearance. A piece of deck furniture will fit on top and allow it's full operation but pretty much hide the infernal (but well loved) beast. The deck addition has been a two person task with Kelly providing painting activities to protect the el cheapo nature of the douglas fir decking by applying a coat of grey primer then a coat of grey epoxy paint on the topside. It's not the most glorious deck ever built but it will serve the purpose of allowing us the use of the southside of the house and beautify it at the same time. I started the project about the same time that Kelly's Prius bellied up last month so we've been at it for about 6 weeks. Of course I'm not complete yet. Left to do is the painting bu Kelly of the existing decking from the old deck and touch up of the new one from walking on it prematuredly with dirty shoes. Then there is the part around the AC/Heater unit. Projects like these are pretty rewarding, it looks immeasureably better that before and will lead into the painting of the east and North sides of the house before winter really arrives...hopefully.
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I'm preparing Carnitas (Braised pork, pulled pork Mexican style) for dinner tonight. I use roasted dried chilies, chopped tomatoes, a piece of cinnamon, a teaspoon of mace, another of Cumin, 4 cups of chicken stock, 2 tablespoons of Apple cider vinegar, 2 tablespoons of brown sugar, 2 rouchly chopped white onions onions to make the braising liquid. Then brown a 3 - 4 lb whole pork butt rubbed with dried chipotle or chipotle en adobo, salt and pepper. Chop up the roasted peppers and add all the rest to a large pot. Boil, then simmer for 20 minutes before adding the thoroughly browned pork butt to the pot, it should be about 1/2 way submerged in the braising liquid. Cook coverred for 1.5 hrs turning over every 1/2 hour. Remove the lid and continue braising for another 1/2 hour. (Total of 2 hours in the liquid.) This is all done on the stovetop, you can use the oven if you wish.
Remove the butt from the liquid and place in a baking dish. Tear off chunks and ribbons of the pork and spread them over the dish in one layer or use a second dish if it will not fit. Place this in a preheated 400 degree on the bottom shelf set the oven to roasting (top element ON). Brown the pork by cooking for 10 - 15 minutes. In the meantime, saute some fresh corn tortillas, put aside to cool and drain fat. Heat black beans and serve as tacos with tomatoe, strips of red and green bell pepper, and red onion.
Delicious! Vibrant and earthy!