Carnita's Con Pico! ! MQX! Blima! Oh My!

My great hope is to laugh as much as I cry;

to get my work done and try to love somebody and have the courage to accept the love in return.
-- Maya Angelou

Well said Maya:) Ditto...........

Morning! Just sat down for my second cuppa in front of my think tank and notepads. I have already been over to SLO, then to a friends, and now, I'M ON IT! I must get this roast roasted... I'm singing Happy Birthday to my BFF Blima, and TRYING to make ready for my trip to Machine Quilters Expo conferance in I think 17 days??? WOW! I dont have a thing to wear! I think I need a new piece of luggage! Too bad, bigger fish to fry eh? Lately, I have been running full throttle Mach one with my lion mane flying and I dont feel accomplished! Last evening after our power walk I had the biggest headache in my eyes that I truly thought I was having an attack of some kind. I am such a boob too... pain "handling" is not a longsuit of mine. Its still with me, albeit faint. Press on I must.

Happy Birthday to Blima

and I so wish I was tripping to Montreal too :( I love ya Blim.

Ok, foodie Friday....I'm making some Carnitas. I cant have white at night per my new book..( No White At Night)  however I found some wheat tortillas that are low in carbs with no sugar, so I'm giving them a try. ( I'll get back to ya on that one) I have also reduced fats and Now the recipe of Moms will be in my range. ( 40/30/30) We actually SHOULD have this for lunch as opposed to dinner, so I may very well keep it in the fridge til tomorrow! Drilling in my head every moment of every day is Eat breakfast like a king, lunch like a shopkeeper, and dinner like a pauper. Frankly, I'm becoming quite bored with dinners, which used to be a great love. I pretty much sing while preparing dinner, wine in one hand, spoon in the other. Changes they say.... Ok... in the words of Charlie Sheen.... WINNING!

• 4 pound pork shoulder roast 
• 4 cups (or more) chicken broth 
•  1/2 cup fresh orange juice
• 6-8 garlic cloves, peeled
• 2 teaspoons sea salt
• 1 teaspoon grated orange peel
• 1/4 cup brandy
• Lime wedges

Cut off any chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 3 cups broth, and next 4 ingredients in deep 12-inch skillet. (or dutch oven) Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 2 hours, adding more (hot) broth or water by 1/4 cupfuls if necessary to keep pork partially submerged.

Uncover; boil pork mixture down until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat and garlic cloves. Shred meat into strips; return to skillet.

Add 2 tablespoons water to skillet. Cover and crisp pork over medium heat, stirring, about 5-10 minutes. Season with more salt, if desired. Serve with warm tortillas, squeeze of lime,Guacamole, fresh pico de gallo ( tomato salsa) OMGoodness our celebrity garden tomatoes are so good its snack worthy anytime!!!

You can also serve with sour cream, but not looking for extra fat here.....lol

Also Im skipping the chips, the beans, the rice, the margaritas...:::SIGH::::WINNING:::::I will, however make a nice salad. ( Thank God I adore veggies eh?)

(Can be made 1 day ahead. Cover and chill, when ready, do the last skillet step.)

KIDS: Grams secret ingredient? Cumin... not fond of it..lol This Nonni prefers extra garlic:)