Labor Day laziness = mmmm bbq

Ahhh... gotta love a day off from work with not much more to do than watch an Undercover Boss marathon. A few weeks ago, the hub and I scored a great deal on pork shoulder and bought TWO.

Monday was the perfect day for a "picnic" so we placed the pig in an oven bag, set it in a tin roasting pan and let our new grill work its magic for a few hours outside. When it was almost done we shucked some fresh sweet corn, soaked it in cold water then put it on the grill with the pork. Topped off with a dollop of potato salad and we had the perfect Labor Day meal that took no time at all...well none of our time, the grill did all the work.

Leftovers from this pork are gonna be a dream.

I shredded what was left after dinner (which was quite a good bit) and poured in a bottle of Pat's Ho-made BBQ sauce.

I LOVE Pat's not only is it Gluten free, it tastes AMAZING and costs less than $2.00 a bottle at our local grocer.

If you can't find it locally, you can order it on line...and it's worth it :)

Hanker for a hunka....CURRY

I've been on a curry kick lately.

Years ago I couldn't even take the smell of it, now...I can't get enough.

I don't quite trust restaurant curry yet...only because no chef in town can guarantee me it's safe (GF) so we've been tinkering with recipes at home. Some have flopped, some have tasted great but nothing to write home here about...yet. So here's a quickie to tide you over.

Curry Chicken Salad

SO super easy and SO yum!

I start with a can of Valley Fresh Canned Chicken

add Hain's Safflower Mayo to taste

Shake on your favorite curry powder (be sure to check the label) I like mine hot :)

add a dash of salt

Add ice cold red grapes and slices of granny smith or gold delicious apples to give it an extra punch, celery slices are nice for crunch too.

The secret is in letting it sit (refrigerated of course)

I make it in the morning and pack it in my lunch and it's JUST right by then.

So, voila or छिपी

quick, nom nom nommy Curry!