Wednesday, July 29, 2015

July 29

What happened to July?



I’ve sat down half a dozen times, here, and everything has felt both too big and too little to say.


When the breeze is just right, I can smell the blackberries that grow at the side of the house while I'm working at my desk.


In a few days Abbott will become a teenager. I took a picture of him getting a haircut yesterday, like I used to do when he was a toddler. He had his glasses off, and I don’t think he could tell what I was doing. (He didn't tell me to stop.) I’m always moved by the sight of his "naked" face.


Over the remaining six weeks of summer, we’ll do the things we do every year, the same hiking and biking and swimming, just as if we had all the time in the world, but with surreptitious urgency. We might even make jam with our blackberries, and bake biscuits to go with it, and invite friends over for breakfast.

Last night the boys and I shared a festively social meal of carnitas, corn on the cob, and watermelon with a friend and her daughter, and then we walked down to the beach and sat on driftwood logs and talked, watching the light fade, until we got tired. I want another evening like it before we’re through.


Diana Kennedy’s Carnitas
from Genius Recipes

I served this last night with shredded cabbage, chopped cilantro, and guacamole, on corn tortillas I warmed under the broiler. Carnitas are also nice with avocado slices and a squeeze of lime, as Kennedy suggests, in lieu of the guacamole.




3 pounds fatty pork shoulder or pork butt, skin and bone removed
Cold water to barely cover
2 teaspoons salt

Cut the meat, with the fat, into strips about 2 x ¾ inches. (If you cut the pieces much smaller than that, they will end up falling apart in the cooking process.) Place the meat in a large, shallow, flameproof dish, and barely cover it with water. (If you add too much water, the meat will fall apart at the frying stage.) Add the salt, and bring everything to a boil, uncovered.

Lower the heat to a slow simmer, and let the meat continue barely simmering until all the liquid has evaporated. This will take about an hour and a half. The meat should be cooked through, but not falling apart. (If the meat is still fairly hard when the water has evaporated, add a little more water, and continue cooking.)

Lower the flame a little more and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until it is lightly browned all over, another hour and 15 minutes or so.

Yield: 4 to 6 servings

6 comments:

Cathi said...

Sounds delicious!

Di Hunter said...

Hi Lecia, My boy is now a man of 28 years! I look at him sometimes and behind the big beard and the piercings I still see my boy. How I miss those long summers of swimming and being lazy watching him on the beach, loving life, free from concern. He is still single and says he doesn't want children. How I wish I could convey those moments of joy we get from the simple activities and flow of our lives with our children. His sister blessed me with 2 grandaughters and hoping for a third. She understands. Joy. Happiness. So easy to see in our children.
I've loved following your boys growth over the last few years. They are blessed with the life you create and enjoy alongside them. Gosh! Abbott has suddenly grown.

Warm regards
Di.

Karen said...

Sounds like a lovely day and a delicious recipe. My family and I are traveling to the west coast for two weeks during the last week of August and first week of September. Our first stop will be Seattle. Our boys are similar in age to yours. I'm wondering if you might have some not-to-miss spots for us to visit. It's always so helpful to have to have the input of a person who really lives in the place you are visiting! Thanks for your blog...I never miss it!

Ève said...

We just picked some blackberries this afternoon, and jam is on its way...
I m trying to enjoy all the summer goodness around me, and you re one of the people who helped me seeing it.
I ve learned to pause and just watch my kids growing...

Pam said...

Lecia,
I was a teacher for many years, and my colleagues and I often said of certain Moms, "She's a great Mom for boys." I would put you in that category. That does not mean you would not be a great Mom for girls. . .but you do have something very special with your sons. I can tell. You make it all look easy, warm and loving. Blessed are the children who walk in your light!
Enjoy these days. . .I know you are.

Lecia Phinney said...

Oh Pam, what a thing to say! Thank you. xoxo

Eve: these are the good old days, indeed. xx

Karen: Thank you! Enjoy your time in Seattle! Check the "About Me" tab; at the bottom, there are a few suggestions.

Di: thank you for sharing your thoughts, and for visiting. xo