Yesterday we had a "stats day" at the Center, which I sat in on partly as a review and partly to deepen my knowledge about the methods we use to find interactions among the variables in the the data we gather. Since I've spent a lot more time on qualitative methods in the last year than quantitative ones, it was nice to help keep me thinking about a variety of methods.
After that, Ryan twisted our arms for a well-needed visit to the Pour Farm (OK, not much of a twist was needed) where we ran into Ryan's friend Nick.
We also ran into a new cocktail. The liqueur in it got my attention when I saw Stephen examining the bottle. It's pictured to the right: a distinct bottle containing a concoction of citrus flavors and elderflower. I don't know what that means, but when they mix it with Hendricks Gin, it's awesome. I took a picture of the menu.
A "Rivet" is Hendricks gin, St-Germain, fresh lime juice, shaken and served like a martini. This drink was similar in flavor to a gin and tonic, but frankly more awesome. There was a good deal of sweetness to offset the sour of the lime, so I'm guessing that St-Germain is somewhat sweet on its own.
I am going to enjoy experimenting to get this recipe right, but it looks like a gimlet without the simple syrup. And, lo and behold, the St-Germain website lists a "French Gimlet" cocktail recipe which is 2 parts gin, 1 part St-Germain and 1/2 part fresh lime juice. I have a feeling someone thought "Rivet" sounded more manly. Let the fun begin!
Later today, my town will have a special meeting to determine whether the people want to regionalize with Berkley and accept a bunch of help from the state to build a new, combined high school. I'm for the plan because our current high school building is falling apart and we're already effectively regionalized with Berkey, except that they have no say in how the school is run.
Also, nobody seems to have an alternate plan for the future of the high school that doesn't involve crossing our collective fingers and hoping that the state wasn't serious when it said that this was the only way they were going to provide money for a new school. Playing chicken with the state is not a plan. So.
On a more interesting and unrelated note: pulled pork! I don't have a smoker, so I have to settle for slow cooked pork. But, I assure you, I have now found the easiest and best slow cooker pulled pork.
Here's the simple recipe. Get some of the stuff pictured on the right: McCormick's Grill Mates Applewood Rub and rub it all over a 3-5 lb pork roast. Put it in a slow cooker. Add apple juice to roughly 2/3 the way up the side of the roast. Cook on low for 8-10 hours.
After the pork is cooked, remove it to a big glass bowl. Reserve some of the cooking broth. Pull out the bones from the meat and any hunks of fat you don't want to eat. Shred the pork and put it back in the slow cooker with a bottle of your favorite BBQ sauce. Add some of the reserved broth if the meat seems dry.
Serve it on buns, and you're done! I got the dry rub suggestion from the Al Dente blog here. Their version of the recipe suggests you bake it in the oven to finish. It does improve the flavor, but not necessarily enough for me to justify messing up another pan when I'm busy.
Needless to say, I have one of these cooking as I type this. The house is about to smell incredible.
Somersettians, see you at the special town meeting tonight. Whatever your political views, a sandwich is something everyone can agree on. (And we can argue endlessly over what type of sandwich, but at least that's fun.)