It’s been about six months since I started Bear & Bug Eats. *pause to throw celebratory glitter*
In some ways, the doing is affirming. For instance, writing weekly posts is the easy part, which tells me that I was–am–right about blogging being a great outlet for what our friends call “thinkthoughts.”
In others, it’s tough. One of the reasons I wanted to blog was to improve my photography. It’s happening, but pretty slowly. My recent photo trouble, for example, was because the external camera flash needed new batteries. Then when I replaced the batteries, I forgot how to adjust the camera settings and every photo was washed out like high noon. While writing this post, I planned to take more time to set up the tacos and play with lighting…and realized I’d forgotten to get the camera from Robby. Who was at work.
[See food styling detrius. The fact that I’m doing anything that can be remotely considered “food styling” is a very recent development.]
One odd positive is that I’m pretty sure I am half of the hits on the blog are me–I’m revisiting my own recipes to cook us dinner.
What that tells me is that I really am talking about the food I love. I’m really writing what I want to read. I’m being as honest as I know how about food and cooking and life, and it feels like a place I want to be.
I returned to the blog this weekend to make my own Slow Cooker Mojo Pork again. It’s just as good the second time (third time will be with chicken!) I used pork chops, which maybe isn’t recommended, but I found that they broke down just fine (I experimented, but I would recommend cooking them on low for 3-4 hours. Test often). My aunt, who not only likes my Facebook posts but also tells me that she tries the recipes, told me that she crisped her leftovers in a pan.
I may never be a professional food stylist, but maybe I can learn some things. Which is one of the things I want to do here.
If you’re reading these posts, with their uncertain photography and somewhat amateur blog layout, thank you. You know what you can give me for my six-month blogaversary? Invite a friend to Bear & Bug. We’ll all celebrate together!
Mojo pork (as from this slow cooker recipe, or you can buy at some delis)
1 tablespoon vegetable oil
Chicken broth (optional)
Guacamole (this is my favorite recipe)
Pico de gallo
Heat vegetable oil in a skillet over medium heat. Spread pork in a single layer. Saute for about 5 minutes, stirring occasionally--you want lots of crispy bits. If the pork seems dried out, moisten with a splash of chicken broth.
Warm tortillas on the stove or in the microwave. Layer on mojo pork. Top with guacamole, sour cream, and cilantro, if you're me. If you're not, the sky's the limit!