The other night we were having dinner with friends, talking about their old dog Fred, our old dog Zoë, and the 16 year old dog of a fellow food blogger who wandered through a door left accidentally opened and never came home. We exchanged sorrowful exclamations and some rueful grins over the bittersweet aging process which is afflicting us all.
Our friends left the room to get dinner on the table and I was lost in melancholy thoughts until my husband, lost in his own, heaved a sigh and said “So much loss!” Now he is not a sentimental guy and I was pleased to find us on the same wave-length for once. “What are you thinking about in particular?” I asked gently.
“The Ryder Cup and the football game, all in one day!” he expostulated, having abandoned Venus for Mars in a single bound.
I laughed myself silly. No wonder I love this guy. His inability to recognize the emotional currents that swirl through my life keeps me grounded and sane. In gratitude I decided to make him pork carnitas for dinner, something I had been promising, intending that I would do as soon as all the emotional currents subsided. The heck with waiting for that! The time was now.
Carnitas, of course, are nuggets of pork, simmered long and slow in bubbling lard til they are rich and browned and crispy and succulent. They are really delicious and very high on the heart-attack scale. I have actually been obsessed with carnitas recently ever since fellow food blogger Lisa aka the Homesick Texan responded to my post about braising pork in milk by mentioning a recipe for simmering carnitas in milk instead of fat. Boy that sounded good.