I bought a turkey but it went right into the freezer. You just can't argue with meat for 89 cents a pound. But I think we're not going to do the big traditional meal. Even though I do celebrate it as First Nations Day--and I'm sincere about that; as a gardener I truly appreciate the work the First Nations Farmers put into developing these foods!--Gryph cannot get past the "Thanksgiving" part of the day or the meal, and without my own oven it's just too hard to deal with something that causes him unhappiness.
So last night I put pork, onions, red potatoes and sauerkraut in the crockpot. I used country-style pork loin ribs this time because they were on sale, but in the past I've used just about every cut there is. It was done this morning, so I pulled out everything but the onions and broth and then put in the rest of the pork, taters, and sauerkraut for another batch.
I saved the bones for bone broth; has anyone made this before? You cook the bones low and slow until they crumble, then sieve them out. It takes a couple days. The broth is supposed to get very dark and be loaded with minerals and concentrated flavor.
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Cath
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