It was a three, paper napkin kind of lunch.
Messy, sloppy and drippy good. You know what I am talking about. You take that first bite, a little sauce drips into your hand and then drips down near your wrist, as you are reaching for a napkin, you try and catch it all of a sudden it drips a bit down your forearm. Then you lick your finger and try and clean up all while trying to take that next bite. haha
Boy Howdy, the flavor was dancing (with jazz hands) and the texture was spot on.
You all know how I love to make something on Friday to have ready for weekend lunches? Well, this hit the spot and then some. Easy to put together and actually tastes a touch better the next day.
One of the pickles about eating the way we do, we can’t just drive through a place and grab something to eat. However, being honest here, we enjoy a quick made lunch full of flavor and goodness like the next family.
So once home from morning grocery shopping, we unloaded and then sat for a minute or two with a really great lunch. It went together lickity split and it was sumptuous and filling at the same time.
I won’t go into all the reasons why we don’t eat meat in our home. If you want to have an intelligent chat, I would love to do that sometime. One reason; I have to keep my system ph balanced and meat products rise the acid levels and we all know that elevated acid levels cause sickness, inflammation and arthritis to name a few. Actually, it’s been about 25 years since we have eaten pork in our home.
Oh, I get it that not everyone thinks this is the way to eat. Actually, I wanted to write this down to save it for me. A gentle reminder what goodness I create now and then.
Needless to say we no longer put air quotes around the word pulled “pork” sammies. No one in our family asks, “is this really pork”?
Okay, Dana over at Minimalist Baker, rocked our lunch on Saturday.
She is a gem to share her creations and boy howdy did she deliver! Who would have guess that cooked lentils, some smashed and shredded carrots and onions and spices and BBQ sauce would deliver an amazing, mouth-watering, messy creation?
I make our own BBQ sauce, but you certainly can use store-bought. Also, I just looked at her pictures and realized, she used purple cabbage and I used green. So, apparently, you can make substitutions and it still ends up as a glorious lunch.
I used toasted buns (I must say the texture of the crunch was the perfect addition, don’t skip this delightful layer of crunch.) I sliced the cabbage nice and thin and made a quick slaw. Then I sliced Walla Walla sweet onions for an added punch of flavor.
The flavor was deep and rich. The texture was great. It was “stringy” like you would expect in a pulled pork sammy. We were both clean plate club members.
Update: We had the same lunch two days in a row. Such flavor, we both cleaned our plates once again. The really good news? We have enough in the freezer to have one more fast food, spur of the moment lunch. Yum-tastic.
Next time you invite a non meat-eater over for a casual lunch or BBQ, might I suggest you offer up something this spectacular? Or just maybe, remember you and your family are worthy of a beautifully made meal that is both beautiful and nutritious.
Quick, say Grace and pass the napkins!