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Hi Reader,

We've got a rainy weekend here in western Oregon (much appreciated by the garden), but it's supposed to clear up in time for the 4th and be sunny and 70s. I like the summer weather, but I'm trying hard to enjoy the clouds and rain for the garden, lol. We've planted some shrubs that would like to not be scorched for a bit while they settle in and I've just planted another round of lettuce (crisphead types for summer) that will appreciate it while they're small.

I'm harvesting cabbage, onions, lettuce, and a few peas (they really haven't done well this year...) and just pulled the first couple of turnips. Now I have to start thinking about starting seeds for fall (yep, already!).

How is your garden growing?

Easy July 4th Menu (or anytime summer menu)

While the photo shows this sliced, you can easily use leaner pork sirloin for pulled pork which is usually what I do. Just shred instead of slicing. Slow Cooker Pork Sirloin

I think these are perfect for slider buns without all the sugar in the typical Hawaii type rolls. Soft 100% Whole Wheat Rolls

I always serve some type of coleslaw with pulled pork - I love the combo. It will either be this Caesar version, or this creamy feta version, or a bag of coleslaw mix dressed with this yummy slaw vinaigrette. Bacon Caesar Slaw

A summer fruit cobbler with ice cream sounds just about perfect, doesn't it? Choose from this blueberry one with a lemon sauce, or a cherry version with a lemon-lime sauce (the sauces for these make them SO good). Easy Blueberry Cobbler with Lemon Sauce

WHAT'S NEW

​Egg Roll In a Bowl with Ramen Noodles​ I show it with healthier rice-lentil ramen, but it works fast and easy with any type AND you make this all in ONE pan in less than 30 minutes! RECIPE HERE

Tried & True

I've had this inexpensive slow cooker brand for years and it works great. The key is the "portable" part because that means the lid has a soft lip that seals better than the plain glass edges of the non-portable styles. With the better seal there is no spitting of hot liquid in the last hours of cooking, especially on high, like lids without them. And after years of using both an Instant Pot and a slow cooker, I prefer the slow cooker for most things because the set-it-and-forget-it part can't be beat by the IP. (I do use the IP for yogurt, rice, ribs, and long-cooking meats, so it does have it's place, IMO.)

Have a great week!

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