I like big buns, I cannot lie

Yeah, I'm a dork.  :)  But I'm cute. ;)

This was a pretty quiet weekend since Hubbyman was gone last weekend and just wanted to relax around the house.  I was all for that!  I didn't do too much but spent some time in the kitchen.  I made a new batch of BBQ sauce, tried a blueberry muffin recipe which did not taste good at all, tried a granola bar recipe for Hubbyman that ended up being granola cereal (but he still likes it), and rearranged a few things to try to organize the kitchen a bit better.

Between tasks, I watched Season 3 of RuPaul's Drag Race on Netflix. :)  I so want to be a drag queen and yes, I know that does not make any sense considering I am, in fact, a biological female. LOL  I am just drawn to the artistry and creativity and flair these women have.  It just amazes me.

We are having friends over an afternoon of gaming next Saturday and I am providing the main dish for dinner.  Since my food processor will be here Tuesday (YAY), I am making Tango Joes which, to quote the woman whose recipe this is, are yum-o!  Now, I could have just bought buns from the grocery store and eaten mine on something else, but I had some time today so made a couple batches of buns myself using the dough setting on my bread maker.  Once they cooled, I just popped them in the freezer for Saturday.

Here's the 2nd batch fresh out of the oven:

Now, these buns are HUGE....bigger than the palm of my hand.  I may try splitting the dough recipe by 10 or 12 instead of 8 if I ever want to use them for burgers. :)

For dinner tonight, I adapted this recipe and it was so good!  It's definitely going to make an appearance again some time soon, after all the leftovers are gone. :P

The pork was so tender that it melted under my fork. :)

Cumin BBQ Pork Chops and Carrots

• 3-4 lb pork tenderloin cut into 1" thick chops
• 1.5 lb baby carrots
• 1.5 c water
• 1/2 c apple cider vinegar
• 3 Tbsp honey
• 3 Tbsp agave
• 4 Tbsp olive oil
• 6 cloves of garlic, chopped
• 1 tsp salt
• 1 tsp pepper
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/8 tsp red pepper

1. Pan sear each side of the chops for 2-3 minutes per side over med-high heat and layer in bottom of 5-6 qt crock pot.
2. Top with the carrots.
3. Mix the rest of the ingredients in a medium bowl and pour over the carrots and chops.
4. Cover and cook on high 5-6 hours or low 8 hours or until the carrots are tender.

I also made a simple salad with green leaf lettuce, romaine lettuce, tomatoes and pickled baby corn and then tossed with a homemade balsamic vinaigrette.

Leftovers from tonight's meal and last night's mac &cheese and oven fried okra means I will be eating quite well for lunch for the rest of the week.

How was YOUR weekend? :)