Gap is running their annual (I think it’s annual?) Give & Get 30% off promotion!  There’s an email going out to people with an online code that you can use once, but if you print out the email, you can use the coupon multiple times!  The 30% off coupon is valid at Old Navy, Gap, Gap Outlet, Banana Republic, Banana Republic Factory Store.  The in store coupon can be found at one of the following links:

Choose which charity you want Gap to donate 5%  of your purchase to!

Luekemia and Lymphoma Society
Teach for America
Feeding America
Big Brothers and Big Sisters
World Wildlife Fund
Produt (Red)

The in store coupon and online coupon code is valid Aug 26th – Aug 29th!  So, get some new clothes, save money, and most important, donate to one of the charities listed above!

[insert pulled pork sandwich picture]

Hey everyone!  Sorry for the late post, but here is the pulled pork that I made.  For the pulled pork, I used the pulled pork recipe from EatingWell Magazine Today!  I decided to use this recipe because it tried to be healthy.  Anyways, here’s the recipe.

Pulled Pork

• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onions, diced
• 2 tablespoons chili powder
• 2 tablespoons chili flakes (added this)
• 1 tablespoon ground cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 3/4 cup ketchup
• 3/4 cup white vinegar (instead of cider vinegar)
• 1/2 cup Dijon mustard (instead of whole grain mustard)
• 1 can 6 oz tomato paste (instead of 2 oz)
• 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce (see Ingredient Note)
• 1 5-pound bone-in Boston butt (pork shoulder)

Directions:

1. Preheat oven to 300F.  Heat oil in dutch oven on stove over medium-low heat.
2. Dice two onions and throw them into the dutch oven.  Cook till soft and lightly browned (20 mins)

I actually had some free time today after work, so I decided to hit Costco and the Nugget Market (local grocery store) for some goodies.  I actually won’t be in Davis this weekend.  Yes, I have  a life!  I’ll be heading to Lake Tahoe with the family and we’re going to ride jet skis and stuff.  I don’t know.  Haha.  Anyways, I’ve been wanting to make pulled pork for quite some time now.  For the pulled pork, I’ll be using my Lodge Cast Iron Dutch Oven to make it.  I also wanted to make some sort of salad to balance out the pulled pork, so I decided to make a panzanella, which is an Italian salad that consists of toasted bread, veggies, and a vinaigrette.  I’m not much of a salad person, but panzanella is delicious.

Fortunately, the north Davis Nugget Market had pork shoulder on sale!  I got ~5lbs of pork shoulder for $7.45 ($1.49/lb).  Since I’ve never cooked with pork shoulder, I’ll need to look up information about how to trim the fat off, and etc, but I’m excited to make pulled pork.  I also bought some onions, chipotle peppers in adobo sauce, tomato paste, and etc.  When I saw the pork shoulder, I was excited because it was the right kind (Boston butt, not country style or whatever).   The cute girl at the check stand asked me what I was doing with the pork shoulder, and I said pulled pork.  She was expecting me to say that because the pork shoulder I bought is perfect for pulled pork.  Haha.

At Costco, I bought the 4lb bag of mini sweet bell peppers-orange, yellow, and red- ($3.99), and whole grain loaf bread (2 loaves, $4.49) for the panzanella.  I also bought the Tillamook Sliced Medium Cheddar Cheese (2 lbs, $5.04 after $1.75 coupon discount) to put in my pulled pork sandwiches.  Oh damn, I forgot the hamburger buns.  I’ll get them later since I’m not making the pulled pork tonight.

Yeah, my plan was to make the pulled pork tonight, but since I’ll be leaving tonight for Lake Tahoe and it takes roughly 5-6 hours to make the pulled pork, I’ll be making it Sunday night or Monday.  That goes for the panzanella too.  For now, look forward to seeing my future posts about pulled pork and panzanella!  Oh, and have a good weekend folks!

Yes, I made a turkey meatloaf.  Now, I know some people don’t like meatloaf.  Maybe you had meatloaf every Friday night as a kid and frankly, it was dry or it just didn’t taste good.  As a kid, I have never had meatloaf before.  When I tried meatloaf for the first time, I was amazed at how good meatloaf tasted.  I mean it’s seasoned meat–what’s there not to like?!  So, I had to make one. I used Alton Brown’s Good Eats Meatloaf recipe as a basis for my recipe.

Turkey Meatloaf

For the turkey meatloaf:

• 2.5 lb ground turkey meat
• 1 cup Italian bread crumbs
• 1 teaspoon ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 2 teaspoon kosher salt
• 1 yellow onion chopped
• 3 whole cloves garlic chopped
• 1 egg

For the glaze:

• 1/4 cup BBQ sauce
• 1/4 cup ketchup
• 1 teaspoon ground cumin
• 1 teaspoon Dijon mustard
• 1 tablespoon honey

Directions:

1. Preheat oven to 325F.
2. Place the ground turkey in a mixing bowl.
3. Chop up the onion and garlic to small pieces.  Toss into the mixing bowl.
4. Toss the remaining ingredients into the mixing bowl and mix with your hands.
5. Line a sheet pan with aluminum foil and spray it with Pam or use some olive oil.
6. Place the meat mixture onto the center of the pan and form into a 10″ by 5″ mound.  Use a 10 inch loaf pan if you have one.
7. Place the pan into the oven and set the timer for 10 minutes.
8. For the glaze, mix everything together in a small bowl with a spoon.
9. After 10 minutes, take the pan out, and spread the glaze on top of the loaf with a knife or brush.
10. Place the meatloaf back into the oven and allow the meatloaf to cook for an additional 35 minutes.
11. Take the meatloaf out, allow it to rest for 5-10 minutes, and then serve!