Big news! We sold our house in town. Twenty days from the day it hit the internet. Multiple offers because the real estate scene is crazy in today's world.
We thought we'd put this house's contents in storage and live at our house in the country for a while which really pleases Darling Hubby.
However, our realtor is showing us a one-story house today. We're going to look, but I think it's too far away from town. We already have one house in the country. I don't think we need another one. *G*
Bigger news! I've licensed video game rights to 2 of my books. I'll tell you more about that when I have the check in hand. *LOL* I never count anything as a done deal until the money is in the bank.
Sharing a Quick Dinner Recipe
With such a busy schedule, sometimes it's very hard to get dinner on the table. We can only take so much of take-out food and restaurant meals. So here is a recipe I fall back on when I'm in a time crunch.
Ingredients
- 14 ounces of your favorite BBQ Sauce (we LOVE Austin's Own Barbecue Sauce Original Mild)
- 1 pork shoulder roast, approximately 2.5 pounds
- 1 tablespoon fresh lemon juice
- 1 medium diced onion
- Wipe the roast down with a wet paper towel.
- Place only the roast in a Crockpot or slow cooker.
- Cook on low 10-12 hours or high 5-6.
- When cooking cycle is complete, remove roast and discard cooking liquid.
- Shred pork with 2 forks and return to Crockpot.
- Add the BBQ sauce, lemon juice, and diced onion.
- Serve on buns or over coleslaw or both. Don't forget the sliced dill pickles!
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