**I am sitting out on my back porch as I write, Magen’s Bay as my backdrop, watching the pelicans dive for their meal and listening to the water gently lapping at the shore below me. Yet I know this peaceful setting will disappear come morning…
In the oven: Pork Shoulder, braised in white wine with a medley of vegetables; Tex-Mex Black Beans; Rice; Carrots Glazed with Mustard and Brown Sugar
In my glass: A Dark and Stormy (see below)
The past several days have been crazier than normal for me. Between traveling, a funeral, and preparing for Once-Hurricane-Then-Tropical-Storm-Now-Tropical-Depression Danny I have stayed plenty busy! Danny is supposed to come through late this evening, and while we certainly do not need the flooding and winds that come with a hurricane, here in the islands we have been experiencing a drought and could really use a good soaking rain and filled cisterns. This is the driest I’ve seen it in the two years we have been living here.
Every indication is that the storm will barely cause any damage and bring maybe 2-4 inches of much-needed rain. The Sahara Dust that hovers in the air keeps most of the approaching storms at bay; however, Danny may bring enough moisture to clear away much of that dust, and the storm lingering just beyond Danny could be trouble. So really we are worried more about the storm brewing behind this one. As any good Girl/Boy Scout knows, it is good to be prepared…
And so we are now properly stocked up on water, canned goods, batteries, and Rum…you know, island essentials. Our landlord has installed the Hurricane Shutters on the house we rent and made sure the generators are fueled. Most of the boats we normally see moored around the island have been moved to safer waters. It seems odd to drive around the island and see so much open water harboring so few boats. The cruise ships are even keeping their distance, meaning fewer tourists, as well. On a positive note: this makes for much less congested trips to run these all important pre-storm errands.
Despite the impending storm, today has been rather sunny. The skies are only just beginning to cloud over now. But I know once that first storm of the season passes, it will take with it the refreshing breezes we have now, and the air will grow still and mosquito-filled. This will last until some time in November or December when the Christmas winds return. Until that time (which may be sooner than later) I will enjoy every second I get of this.
Tonight I am preparing a hearty meal in anticipation of the weather to come (see above menu) and hope I get enough for two meals so I don’t have to cook tomorrow. Somehow it seems appropriate to have a robust meal when a storm is coming, even in this heat. Below is the recipe for my Braised Pork Shoulder. Enjoy!!
Braised Pork Shoulder
- 1 3 lb pork shoulder (season both sides with salt, pepper, rosemary and thyme)
- 2 large carrots, peeled and sliced
- 2 celery stalked, sliced
- 1 medium onion, sliced
- 2 T whole grain mustard
- 2 cloves garlic, minced
- 1 1/2 c. White wine
- Preheat oven to 350 degrees
Brown the pork shoulder on both sided in a heavy duty dutch oven. Remove from pan and let rest.
Add vegetables to the pan and sauté until softened. Stir in the mustard and garlic.
Add the wine and bring to a boil. Place the pork shoulder back in the pan and remove from heat.
Cover, place in oven for 30 minutes. Turn after 30 minutes and cook for another 30 minutes or until done.
When done, take pork out of pan, let rest for 10-15 minutes, then slice and serve. Don’t forget the vegetables!!