October was a month of excitement for my parents and me. We had our first road trip since my dad’s brain bleed in August 2022. Las Vegas, baby! We left my home in South Haven on Friday the 13th. There was a discussion about following the GPS or using an atlas. In the end, we used both. Our trip took us to -Breckenridge, Colo., where we toured a $10–million home. A Grand Marais friend of mine is the general contractor on the job. It was an easy visit for my dad as the house had a three-story elevator. That day, we saw snow and 28 degrees on the mountain. The next day, we arrived in Vegas.
This is our annual Women’s Wellness Weekend, which has become Women’s Wellness Week. Dad is the first man ever to be invited to this gathering. It took some convincing, but I am glad he agreed. The days were filled with good food, card games, and many family outings. Tuesday started with a professional photoshoot. My mom and her three sisters were beautiful in their matching dresses. Each mom had a daughter on the trip as well. Four moms, four daughters, and my dad. He held his own in a house full of women. We surrounded him for the last picture. He has pure joy on his face.
The rest of the week included a Motown music concert, a High Tea, Meow Wolf, and a ride on the High Roller Ferris Wheel. Our rental house had a beautiful pool and hot tub. The weather stayed sunny at about 80 degrees. It’s perfect for morning coffee on the patio, and evening wine in the hot tub. The best part of this annual trip for me was being surrounded by all the incredible women in my life, making memories that would last forever. Of course, we all love to cook so, at times, there are too many chefs in the kitchen. I became an expert on the induction stove top, the convection oven, and a drawer-style microwave. That was my contribution to the week.
Enjoy family, and cherish the memories.
Hugs and Peace, Sandy
“And at the end of the day, your feet should be dirty, your hair messy, and your eyes sparkling.” – Shanti
Cider-Braised Pot Roast
3 pounds Black Angus Choice Chuck Roast
kosher salt and pepper
2 Tablespoons all-purpose flour
2 Tablespoons specially selected extra virgin olive oil
3 sweet onions, thinly sliced
3 garlic cloves, minced
1/2 cup Nature’s Nectar apple cider
1 butternut squash, peeled and cubed (about 2 cups)
Heat 1 Tablespoon of the olive oil in a large oven-safe Dutch oven or pot over medium-high heat.
Season the beef all over with salt and pepper. Sprinkle the flour over the beef, and rub it on both sides.
Place the beef in the skillet and sear it on both sides, about 2 minutes per side. Remove the beef and place it on a plate.
Reduce the temperature under the pot to low and add in the remaining tablespoon of olive oil, and the onions and garlic with another pinch of salt and pepper. Cook for 5 minutes. Stir in the apple cider and cook, stirring often, for another 15 to 20 minutes, until the onions are caramelized.
Place the roast back in the pot, on top of the onions. Add the squash cubes in the pot too. Cover and cook for 2 1/2 to 3 hours.
After 3 hours, remove the pot from the oven and shred the beef with a fork. Serve the beef with the caramelized onions and butternut squash over cauliflower rice (below).
Sage Brown Butter Cauliflower Rice
4 Tablespoons unsalted butter
1 handful fresh sage leaves, or 1/4 teaspoon dried sage
2 bags Seasoned Choice Riced Cauliflower
kosher salt and pepper
Preheat the oven to 325º F.
Heat a large skillet over medium heat and add the butter. Cook until the butter begins to bubble, about 1 to 2 minutes, then throw in the sage leaves. Cook for another minute or two until the butter begins to brown. Alternately, if you do not have fresh sage, you can stir 1/4 teaspoon ground sage into the brown butter.
Add the riced cauliflower and stir. Cook, stirring often, for about 3 minutes until the cauliflower is warmed through. You don’t want to cook much longer, or it will become mushy. Stir in a big pinch of salt and pepper and serve.
Smoky Pulled-Pork Sandwiches
1 (4-pound) pork shoulder roast
2 teaspoons salt
1/2 teaspoon pepper
1 Tablespoon liquid smoke
4 garlic cloves, minced
pretzel buns, or whatever bun you want (mine were slider size)
Spiralized Apple Slaw
2 apples, spiralized
1 1/2 cups fresh arugula
1 1/2 Tablespoons olive oil
1/2 Tablespoon apple cider vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
Toss the spiralized apples and arugula in a bowl. Whisk together the olive oil, vinegar, honey, salt and pepper in a small bowl. Pour it over the apples and toss well.
Maple Mustard
1/2 cup dijon mustard
1 Tablespoon maple syrup
Whisk together the mustard and maple syrup until combined.
Place the pork shoulder in the slow cooker and cover it with the salt and liquid smoke, turning a few times to coat. Add the minced garlic cloves. Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.
Assemble the sandwiches on the bun of your choice with the maple mustard on the bottom, the pork piled on top, and lots of apple slaw.