Our First Texas Homecoming Game

We've only lived in Texas for six years, and yes we finally witnessed our first football homecoming game under the Friday night lights. All the hype and pomp-and-circumstance lived up to it's name and tradition. Our niece Megan is a sophomore this year and she cheers for the varsity football team. It was super fun to watch her do-her-thang, watch the marching band play, watch the Cy-Fair Bobcat football team win, and to witness the Texas spectacle of the fabulous MUMS. Wow, not only can the mums be huge (worn around their neck nowadays) but they can be loud. All that jiggle-jangle of beads and charms-very impressive!

Tay-Tay and May-May (funny that we still call them that)

All dressed up and ready to go to the dance!

That was our little niece in 2003 as our flower girl...eight years later she sure is
growing up into a beautiful little woman.



Slow Cooker Pork Tacos

From the Cooking Light Fresh Food Weeknight Meals Cookbook:



This new found recipe has become a monthly special around our house lately. It's so easy because it cooks in the slow cooker for 7-8 hours and it taste absolutely delicious!! In the cookbook they pair it with a chimichurri sauce but we found it to be a little overpowering for us, so we just like to whip-up a fresh pico de gallo to go on top.

Ingredients

• 1 (1 1/2-pound) boneless pork loin roast, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 garlic cloves, minced (we add a extra whole cloves to stuff inside the meat too)
• Cooking spray
• 2 cups chicken stock (such as Swanson's 50% less sodium)
• 1/2 cup water
• 12 (6-inch) corn tortillas
• 6 tablespoons light sour cream (optional)

Preparation

• Rub pork with salt, pepper, and garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork; cook 3 minutes on each side or until browned. Transfer pork to a 5-quart round electric slow cooker coated with cooking spray. Add stock to pan, scraping to loosen browned bits; cook 2 minutes. Pour stock mixture over pork; add water. Cover and cook on LOW 7-8 hours or until tender.
• Remove pork from slow cooker, and place in a medium bowl. Pour broth into a medium skillet. Bring to a boil over high heat; boil 5 minutes or until reduced to 2/3 cup.
• While broth reduces, shred pork using 2 forks. Stir in broth reduction.
• Warm tortillas according to package directions. Serve pork with tortillas, sour cream, if desired, Chimichurri Sauce, or fresh pico de gallo.

Pico De Gallo Ingredients

2 cups chopped seeded tomatoes
1/2 cup chopped red onion
1/3 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons chopped seeded jalapeno (about one)
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 diced fresh avocado

ENJOY~