Pardon me if I moan and groan a bit today. Ayiyi. I am scratched, bruised, battered and sore, but it’s SO worth it.
Last week I was feeling quite overwhelmed with all the work that needs to be done on this beautiful goat farm I live on. So I sat down with Bear and came up with a Dream List comprised of all the things we’d LOVE to see done around here.
Since then, bit by bit, I’ve been doing one thing at a time.
Pick up all the dog bones in the yard. Check.
Tidy up gardens for winter plantings. Check.
Yesterday I tackled a HUGE one. Before I got to Australia they went through a twenty-year drought. Needless to say it had a less than desirable effect on the trees, and we lost quite a few that toppled over and have been laying there ever since. I decided to surprise Bear by clearing them all. By hand. By myself.
Note to self: let’s not do that ever again.
With the dogs, Luna and Fletcher, keeping me company, I hauled and dragged and rolled and tipped and shimmied and shoved until I had all of those blasted 30-foot trees in one massive pile ready to be chopped up and used for cozy bonfires.
I was cut and scraped and turning blue in all sorts of places but BOY did it feel good! I collapsed my wheezing, red-faced self onto an obliging tree stump and gazed down the lane, pleased as punch with how neat and tidy it looked.
Bear made his own contribution this weekend, stacking SIXTY bales of hay on the trailer then removing them and re-stacking them all in the barn in PITCH DARK. I was impressed.
With all this hard work we’ve both been ravenous. Such hearty appetites were amply satisfied with slice after slice of maple-glazed pork roast.
Simply salt and pepper a pork roast and pour over a mixture of real maple syrup, grainy mustard, minced garlic, chopped fresh rosemary and thyme, and you’re set. Add a bit of water in the pan to keep the sauce from burning, then roast until the crackling is crispy and the pork tender (1.5-2 hours). Heavenly.
What is your favorite hearty meal when you’ve been working outside?
Maple-Glazed Pork Roast
1 pork roast (with rind if you like crackling)
1/2 cup real maple syrup
salt and pepper
2-3 Tbsp grain mustard
1-2 Tbsp minced garlic
1 tsp each fresh rosemary and fresh thyme, chopped
1/2 cup-1 cup water
- Preheat oven to 400 degrees F.
- Salt and pepper pork roast and place in roasting pan.
- Combine remaining ingredients and pour over roast.
- Add water to keep sauce from burning.
- Roast at 400 degrees F for 20 minutes, then reduce heat to 350-375 degrees F and roast a further 1.5 to 2 hours. Check occasionally to see if pan needs more water.
- Remove from oven and let rest 5-10 minutes.
- Slice and serve with sauce.