Carnitas!

One good thing about working from home due to COVID-19 is that I suddenly have time to try out recipes that have a long cook-time– now that I’m home all day it’s no problem to babysit something on the stove for a few hours before dinner! I flipped through my bookmarked recipes for something to try on a drizzly day, and came up with pork carnitas!

Carnitas are chunks of pork butt or shoulder, simmered for hours and then crisped up a bit over high heat. These couldn’t have been easier and were amazingly delicious, particularly when spooned onto warmed corn tortillas and heaped with a bunch of taco fixings. Once again, I got the recipe from Smitten Kitchen, so I knew it would be good!

I can’t wait until this whole social distancing thing is over and I can make a huge batch of these for a party.

Mini Pork Pies with Quail Eggs

I’m a huge fan of the Great British Baking Show. I admit it. It’s just so much fun to watch, and there’s no backstabbing or drama– just baking. There’s not even a huge prize at the end, so it’s clear people are just in it because they love to bake. And aside from the wholesome enjoyment of watching something like that, I have fun seeing the quintessentially British recipes that come up every week. Like pork pies. Cute little mini pork pies with adorable tiny quail eggs in them. (Here’s the episode: it’s around minute 20 of the show.) I just fell in love with those, and when I decided to have a historical-themed picnic I knew that they’d be perfect.

I’d never made a meat-based pie before, and I’d definitely never made hot water crust pastry before, but I was willing to give it a shot! I found Paul Hollywood’s recipe* and got to work!