Ruth's Pancakes.

It is exceedingly rare that I simply link back as an entry here, but I LOVE Ruth Reichl, and you need the full experience of reading her description of the world's best pancakes.

Easy Italian Beef.

This was a Pinterest find, and I tried it immediately. It is astoundingly delicious! It's going into regular rotation at our house.

Easy Italian Beef

5 lbs. rump roast or eye of round roast
1 packet italian seasoning mix
1 jar peperoncini peppers
1 bottle beer

Add all to crock pot and cook on high for about 5-6 hours. Shred the meat in the pot with two forks, then continue cooking for another hour. Serve on crusty bread with provolone cheese.

Notes:
The next time I make this, I'm doubling the peperoncinis, adding 6 whole cloves of garlic, and an onion or two cut into rings. Also, you can subtly shift the flavor with the style of beer that you use. This makes a lot, but the leftovers can be added to salads, omelets, and all sorts of things.

Pork Chili.

I got this one from a dear friend after falling in love with the finished product. It's delicious!

Pork Chili

6 pork chops, with bone 

2 large onions, chopped

3 stalks celery, chopped

8 cloves garlic, chopped

3 big cans diced tomatoes with juice

1 can beef consommé

⅓ small jar of pickled jalapeños (about ½ cup of peppers and juice)

1 tsp sugar

1 TBSP Worcestershire Sauce

½ tsp Tony Chachere's seasoning 

Brown meat, then remove from pan. Sauté vegetables with generous amount of olive oil. Add tomatoes, jalapeños (juice and peppers out of jar) and consommé.  Put pork chops back in and let simmer about 2 hours.  Remove pork chops, debone, chop, and add back to chili. Serve with lots of french bread. Rice would also be a good option for serving over.