Today is a blah day, following a blah week, I'm tired and trying to avoid getting a cold before I travel. I'm heading out for Salt Lake City Utah Saturday morning to set up and then work the HPBA 2011 expo. HPBA is pretty much the highlight of my travel year, I get to see everything that is new and exciting in the Hearth, Patio, and Barbecue world and as the show moves around from year to year we get the chance to spend ten days in a city that we wouldn't otherwise visit. Interesting new and regional foods to try out too.
I made pulled pork on the weekend that wasn't worth writing home about; 6 hours is just not enough hours to make decent pulled pork. On a positive note I picked up about 8 pounds of pulled pork for a 90th birthday party Tuesday night and it was amazing. Picked it up from a local favorite on mine called Hog Tails, great place to get well made barbecue. Unlike the American south, actual barbecue restaurants are a rare breed in Ontario, I don't think the cardiologists are disappointed...
On the gluten free trail I found something I do like, Glutino makes a gluten free wild berry rice bar that taste great and could easily sub for granola bars. I'll probably check out some other products by Glutino to keep the experiment going in a positive direction.
A friend of mine sent me a great easy quinoa recipe and I thought I'd post it up as I pretty much plowed through the leftovers from saturday's get together when I first tried it. I need to come up with some interesting quinoa creations; ps, quinoa is very visually appealing.
Quinoa Salad by Sara
1 cup quinoa
1 can of garbanzo beans drained and rinsed (can use any kind of bean really, I was going to use
black beans but I ran out of time to soak and cook – they take a long time – canned is ok though
if you are short on time)
1 red pepper chopped
½ cup of sliced garlic stuffed olives
1 can corn – drained
Dressing – (these measurements are approximate – I just kept adding ingredients until it tasted good to
½ cup olive oil
1/3 cup of red wine vinegar
Juice of 1 lemon
1 ½ teaspoons of sugar
2 tsp cumin
Pinch of red pepper flakes
Enjoy, comment, etc!