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Ta for this, will give a bash.
In other news this weekend I have been mostly eating.tacos. Couldn't find any pork shoulder but there were a load of pork bellies on offer in Waitrose so picked up 4 and cooked ever so slow from about 8am Saturday until 1pm before spending 15 minutes on the hottest heat to get some crackling. Took the crackling off and ate it all as a chefs treat. (I did save a little bit that I bashed up for sprinkling). Shredded all the pork (pretty much just by looking at it at that stage). Fried some finely sliced shallots until soft with some dried chipotle I'd chopped up and a touch of garlic. Made a pretty poky pibil with a bunch of other chillis and added the shredded pork, pibil and shallots together and stirred cooked for a while longer. Meanwhile made taco shells from scratch which wa surprisingly straight forward, cooked em. Diced some lettuce and red onion, tossed with lime juice. Mashed some avocados with salt and Tabasco. Filled tacos with lettuce/onion mix, pork pibil, dollop of guac. Served with a pile of steamed rice with fried beans onto which was liberally splashed some sour cream.
And repeat. 4 X pork bellies = muchos cochinita pibil.
Now making shortbread.
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CYOA
Tupperware 1:
1 mug of jumbo oats
2/3 mug milk, 1/3 apple juice
Tuppperware 2:
2 grated apples
handful sunflower seeds
handful raisins
tablespoon honey
dash cinammon
Juice 1 lemon
Each tupperware mixed and left overnight.
In morning combine equal amunts of two, add yoghurt and fruit topping. Day 2 today was still good.