Caramelized Pork Bits With Broken Rice

Caramelized Pork Bits with Broken Rice

A thing called caramelized pork bits may, at first blush, seem a bit off the beaten path. But it makes perfect sense if you understand how it came about.

It used to be, occasionally, that I would pop out here with a recipe that was meant to be a weeknight dinner. I would make fried rice, or pasta with collards, or macaroni and cheese — stuff that could be thrown together, all filling and comforting, in something less than an hour from start to finish. It was the pickling that initially distracted me from making those kinds of posts (and so many others, too). And then — as Sarah likes to tell me — I got sidetracked from the whole project of making any kind of entrées for the blog at all.

Cupboard Clam Chowder

Cupboard Clam Chowder

The first weekend of October was a golden weekend: sunshine poured down like balm onto trees turning tawny yellow, glancing off the curves of each singular leaf that floated down. I could not stop gazing at autumn gilding the world in front me.

Then the balance tipped. Monday morning the temperature dropped and the heavens opened and suddenly we’d begun the long slide towards winter. It will be seven months until I’m warm enough again. I came home from my morning walk dripping wet and dreaming of hot soups, hot chocolate, and hot water bottles.