I’m back in St. Louis and … it’s RED around here. Red like the Cardinals. (Cardinals like the ball team, not like the pretty birds at the bird feeder.) Even though we’ve moved to Colorado, we’ll always be Cardinals fans! We have cheered on the Cards through a few World Series (some successful, some not so much at all) and we’ll be doing it again with this series. But did I mention that St. Louis goes RED when things like this are going on? Everywhere you look. Red. We won’t discuss last night’s loss ….
It’s Fall Break for College Daughter, so I met her here in St. Louis last night and am enjoying a fun weekend with her! We promised WH that we’d send photos, since he’s stuck back in Colorado this weekend. (Not that you can really call it “stuck”, being in Colorado …) I’m also looking forward to shopping working at Loopy over the next few days. I miss walking around the aisles of yarn. My little office at home is not quite as colorful.
I tried another crockpot recipe that I wanted to share with you. This one is for pork roast and it’s delicious. I found it on Pinterest, but it looks like it originally came from recipe girl.com.
Crockpot Cranberry Pork Roast
3 lb. boneless pork loin
16 oz. canned whole berry cranberry sauce
1 Tbl. brown sugar
1 tsp. yellow mustard
2 Tbl. cornstarch
2 Tbl. water
Brown the pork roast in a skillet, catching all sides, and then put into crockpot.
Mix cranberry sauce, brown sugar and mustard and pour over the roast. Cook, covered, on high for 1 hour. Reduce to low and cook for 6 more hours. When done, remove roast and put the cranberry sauce in a bowl.
Whisk cornstarch and water together. Add to the cranberry sauce bowl and whisk well. Cook in microwave for 2 minutes and pour over the roast.
(Note – you can serve the roast sliced or shredded for sandwiches.)