The waning light of day has served notice and now it is time to move the picnic inside. Stacked beside a warm dinner roll and a glass of cool lemonade, the chili-sweet pork loin and crispy slaw indeed make a cute couple.
My left foot and the blister which covers a fairly significant portion of it are, by contrast, not a cute couple. At first, the occurrence of the blister had me pretty bummed. Instead of taking time off from running (not an option, I haven’t taken a day off since back in 2013), I’ve decided to build something positive out of it- a contest. The battle lines have been drawn. I refuse to switch shoes or running pattern or use band aids. They’ll be not stasis, someone will give and it isn’t going to be me.
As I reflect on this running season, it is a far more sane brand of will and determination which has led Chili Jr, Pre, and The Pirate (collectively, my kids) to their best running performances to date. If you see them out and about 1) offer them pity for their being party to 365 days of chili and 2) congratulate them on a fantastic season.
1 lb pork tenderloin, cut into strips
1 C canned, diced tomatoes
½ C El Pato brand jalapeno salsa
1 T chili powder
1 t onion powder
1 T dried, diced onion
1 t cumin
2 T brown sugar
– Mix ingredients in a slow cooker and cook on low for 8 hours.
1 (14 oz) bag of shredded carrots and cabbage (I am capable of shredding my own but currently have adequate lacerations on my hands)
1/3 C mayo
3 T sweet pickle relish
2 t sugar
– Mix up the sauce then stir in the vegetables.
Each of the 4 members of the involuntary tasting panel cleaned their plate. Praise was offered to the cook, who, blushing, gladly accepted. The pork was terrifically tender and moist. The spice level was appropriately low for picnic fare (no blistering heat here) but there was enough zip to make the meal interesting and hip.