One of the worst parts about following a recipe is having to buy ingredients that come in industrial size portions. Like yesterday when I bought a Pork Butt to make Mu Shu Pork Wraps. The recipe called for 12 ounces of meat but the smallest Pork Butt they sold was 3 pounds. Dude, I’m not trying to feed a small nation. Can’t I just rip open the package, slice off 12 ounces and hand the rest back to the butcher? Nope. I mean I could but I would be judged…and probably arrested.

Anyway, I had more uncooked Pork Butt in my fridge than I knew what to do with. I needed to cook it, but didn’t want to spend time cooking it. So, bam, I whipped out my crock pot. This baby is a lifesaver. I googled a “Slow Cooker Pork Butt” recipe and found this: All-Purpose Pork Shoulder. I got this recipe off of the Food Network site. http://www.foodnetwork.com/recipes/melissa-darabian/all-purpose-pork-shoulder-recipe.html.

I flung all the ingredients into the Crock Pot in less than 5 minutes and turned it on high for 5 hours. We are getting ready to go out of town, so I’ll just put this delicious, shredded Pork in the freezer and pull it out when I decide to go on a cooking strike.

For dinner I made Tilapia and Asparagus. Mark’s favorite veggie is asparagus so I try to cook it as much as possible. I’m not complaining.

I got both recipes (Tilapia and Asparagus) from the Cooking Light April 2016 edition. Here is the Tilapia link http://www.myrecipes.com/recipe/pan-seared-tilapia-sweet-pea-puree and here is the Asparagus link http://www.myrecipes.com/recipe/asparagus-garlic-balsamic-reduction.

I seared the Tilapia in a skillet, and then heated a sauce of shallots, white wine, chicken stock, lemon juice and butter. Actually I just realized I forgot the butter as I am writing this. Poop.

To accompany the Tilapia I made a Sweet Pea Puree which was just frozen peas, ricotta, chicken stock, mint, salt and garlic blended in the food processor. Mixing the Sweet Pea Puree with the fish was delightful.