Pork Loin Braised in Milk

I honestly feel like it's been so long since I've made something worth blogging about. I'm still cooking but just haven't had the time to think of anything very creative and then the week just flies by.

I was in Wyoming last week for my Grandpa's funeral. It was one of those times where it's a horrible reason to be together but it's also a great thing to have almost everyone together in one place. I brought our youngest with me since she still flies for free and then we got to spend some time at our cabin in Star Valley with cousins and my brothers. Of course we also had to make some donuts for everyone so I did even get some cooking in out there.

Roast Duck Breast with Shaved Black Truffles

Some time ago I received a copy of Patricia Wells "Simply Truffles" cookbook to do a review on. I kind of laughed when I received it thinking there was never going to be a time when I would have a chance to make anything from it. I honestly didn't even read through it like I usually do with a new cookbook because I didn't want to get excited about anything.

Roasted Venison

Last week some friends of ours gave us a venison roast. I've never cooked with venison before so I wanted to make sure I did it right but wasn't sure what "right" was. The only venison I had before this was some venison jerky and it was kind of gross. I  had heard that the taste of the meat is really determined by the way that the meat is handled and processed and I'm assuming the venison I had before was probably not from the best source. I knew that our friend had the meat processed properly and the roast looked pretty amazing.

Emeril's One-Pot Blogger Party: Pulled Pork Sandwich and Vinegar Coleslaw

I'm a sucker for good pig. Ever since I had some amazing pork a few weeks ago at a Food Blogger event, I have been wanting to make some more for myself. Then I saw some pork shoulder on sale and it was a go. We got two extremely large Pork Butt roasts so I've now made pulled pork twice in the last three weeks. Pulled Pork is a great way to make a ton of food for a lot of people for not a lot of money. It takes a fairly cheap cut of meat, slow roasts it and turns it into a juicy, succulent meat perfect for piling up on a bun, topping with coleslaw and enjoying with friends and family.