My good friend, from the great state of Connecticut reminded me that Paula Deen was my age when she just got started in her career as a Food Network Star. That gave me so much hope and faith as I wonder through the pages of the book, "What Does Marlene Want To Be". I have the courage to accept any job, even fast food, a dishwasher, the bottom chain of a professional ladder. I do not care. I just want to work. I love to work. I love money, but moreover...I love food and I love fabric.
If I could have any job on this Earth, it would involve good food. There is just nothing like it. If I was asked to put my two cents into a discussion as to what new variance in food would be needed to compliment the already vast array of establishments in Olde Towne...I would definitely say a restaurant with a true, southern, down-home menu...something with a Colonial Kick. Smoked, cured salty ham, fresh-made baking powder biscuits with lumps of cold and creamy local butter, peanut pie, spoon bread hot out of the oven, chicken pot pie with a sweet, brown, flaky crust and creamy interior, peach cobbler and home-made vanilla bean ice cream like my first crush, Thomas Jefferson use to make. There would be steamed shrimp in beer, fat crab cakes that make your mouth sing, fried turkey, and some real barbecue. There would be grits and hush puppies, there would be Sally Lunn bread...I can sit and close my eyes and smell the wonderful aromas emitting from the swinging doors to the kitchen. Table cloths would be gingham check cotton cloth, the silverware real silver, the plates wither pewter or bone china.
Barbecue...there is just something so wonderful about pulled pork that has been shredded with the tines of a fork and soaked in a light but spicy vinegar sauce. Mounded up on a soft bun with some cold, crisp cole-slaw and topped with a splash of Tabasco sauce. I honestly think it might be the answer to World Peace.
Vinegar Based Barbecued Pork Sauce
1 cup White Vinegar
1 cup Cider Vinegar
1 Tablespoon Brown Sugar
1 Tablespoon Cayenne Pepper
1 Tablespoon Hot Pepper Sauce (i.e., Tabasco Sauce), or to taste
1 Teaspoon Salt
1 Teaspoon Ground Black Pepper
Combine all ingredients into a jar or container with a tight fitting lid. Refrigerate for at least two days prior to using to allow the flavors to meld. Will keep for in fridge for approximately 2 months. ( This also makes a great Christmas present when dressed up in a cute mason jar with a ribbon and maybe little barbecue mop tied to the top!!)
Now, there are many different ways to cook pork and none of them are wrong. Sometimes, I get in the mood for sliced pork sammies as opposed to pulled. There are moments when I would love to play around with ground pork and make some "burgers" on the grill with this sauce. (Mmmmm...there's an idea for dinner tonight!) Just know, there is no wrong way to go about it, as long as the sauce stays true to it's ingredients. Good food and the creation of it, is all about feeling. It's about love.
This is Home Girl and I've got a feeling...this post had nothing to do with coffee. I still love you more coffee. You are my hero.