BLE and the Baking Debrief

 Waking up knowing  you've had a bright day, and that your food is planned to have another one, gives a sense of solidarity of purpose, a confidence that one day I will be in my bright body.

Yesterday went swimmingly. I did no baking, but kept the dishes caught up between batches, and perched on the corner of the living room couch (a usual place, not a pre-meditated one) in case there was anything I could do to help. But they had everything handled, and aside from one scraping of hot caramel while R held the bowl there wasn't really anything for me to do. Which was good, because shopping is still rather exhausting.

The win for the day was the calm I experienced. Not feeling like I should be helping more, no food chatter in my brain about what I would or would not eat of the many treats on the list. Just calm. And gratitude, so grateful to feel a part of the chaos.  The need to control anything that happens in this house has been fading since the decision to move South. I really feel it is their home now, and my sense of ownership is just a small piece of bedrock in the back of my mind.

When my BLE brain in onboard, it's an easy thing. I don't feel the energy of my food controller, telling me what I won't do, and I hear nothing from my indulger, their constant whispering about what I will do simply silenced. I just felt like my own true self; enjoying family, the cozy home we share, and the banter amongst us a great comfort. I will miss these things when I go, and it will be up to me to create that atmosphere with Mom.

Pozole. The instant pot soup I made yesterday wasn't really Pozole, it was more just pork soup with hominy. Next time I will make it the day before so I can remove some of the fat from the broth, but it was delicious. and before I measure out today's lunch from the leftovers I will remove what fat I can. 

Recipe: Sauté in the instant pot on medium three small yellow onions and one large Pasillo pepper in a small amount of avocado oil until the onion is translucent. Add one quart of chicken stock and scrap up any brown bits, then sprinkle dried oregano across the broth in one light layer. (No, I didn't measure.) Stir and keep on sauté while cutting up the boneless pork shoulder. It was a large roast, and I trimmed off the thick cap of fat before cutting it into about eight large chunks. Add carefully to onion mixture, seal lid of instant pot, and set for 90 minutes (or 1:30).  Natural release for 30 minutes before releasing the pressure.

Open the pot and remove the tender meat, setting aside into a casserole dish to keep warm. Add 2 large cans of hominy to the pot, some chili powder and cumin then give a nice stir. Start adding back the meat to the pot, removing the most obvious chunks of fat that have separated from the meat. Another gentle stir, reseal the lid, and set to warm.

This was easy to pull out and measure first the meat, and then the hominy, and finally the broth. The last 2 ounces of veg was fresh green cabbage sliced up on top. The kids ate theirs later with servings of the white Jasmine rice I had made.  The soup was so good, but next time I want to make a real Pozole with chilies. Today I'll make Spanish rice with those leftovers and pack it up with spicy refried beans for some instant breakfasts.

It's so lovely to be in a positive mood, to know my bright breakfast is just minutes away, and to admire the grey morning outside my window; the neighborhood decorated with frost on the rooftops and lawns all the way down the block and onto the wild expanse of weeds and bare-branched trees that was once a golf course. Thank heavens for our small cozy home.