I decided to try making pulled pork in a pressure cooker tonight, and I have to say the results were pretty dang good. It’s definitely missing that smokey flavor, but the pork is tender, laced with all the pork fatty goodness, and has the tangy vinegary heat that I love. Since I felt a little sacrilegious making pulled pork in 2 hours, I decided to throw all caution to the wind and pair zinfandel with my barbecue, which I’ve read so many times is the perfect match. Yeah, no. Maybe you mean it’s match with Midwestern “barbecue” which is a cookout in the backyard, but it certainly cannot take the twang and heat that northeast Tennessee’s barbecue has to offer. Gimme a Dixie any day.

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Dinner by Courtney

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Breakfast by Courtney

I’ve wanted to make this recipe ever since seeing it a while back. Layers of paper thin pasta, spring vegetables, and a bechamel made with ricotta sounded heavenly, and was. If I made one change it would be to the mozzarella called for in this recipe. The thick, chewy lumps of mozzarella take away from the refinement of all the other ingredients. Next time I will either grate it, or I might try replacing it with a mild goat cheese. And more layers of vegetable and pasta!

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Dinner by Courtney

A simple dinner of sliced cabbage and scallions tossed with oyster sauce and sesame oil, tofu, and rice. Seasoned with a bit of black pepper and soy sauce.

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Dinner by Courtney