As we enter this New Year I’ve decided I am not taking one single glance back at my 2011 goals. While 2010 was a great year for accomplishing my goals and resolutions, I barely got things off the ground last year. I did learn the basics of knitting, but it stopped there.
Yes, I said New Years goals. Yes, I uttered the word resolution. I know it’s cool to be anti-resolution, but truth be told, I love this time of year. I love new beginnings.
It’s good to set goals for yourself whenever you choose: at the beginning of every day, week, month or year. I just happen to enjoy the fresh start of a new calendar.
So out with the 2011 (no looking back), and in with 2012.
This year, I decided to take the advice of Chris Brogan andchoose My 3 Words. Words that will guide me through this year; words I will revisit often to keep me on track.
My 3 Words for 2012 are:
Progress. Learn. Honor.
I will work to Progress my blog to the next level, a level that really only matters to me. I hope this will be reflected in the quality of my posts and my photographs.
I will be open to all Learning experiences whether it is a cooking method, camera technique, culture or language.
I will Honor my health and my body be revisiting my commitment to real food, and by making the most of the incredible food resources available to me.
Do you have 3 Words for 2012?
Now before I jump too far into the New Year, I need to back track into 2011 for just one day; to New Year’s Eve. We spent this NYE at home which I could not have been happier about. I only wanted to relax, and honestly didn’t even feel much like cooking.
Surprisingly this recipe is perfect for just this type of occasion. This version comes from a recipe adapted by one of my favorite international food bloggers, Tangled Noodle.
I modified the ingredients to meet our preferences, including using beef as opposed to pork. Not exactly because I prefer beef, but we’ve had a roast in the freezer we’ve wanted to use for weeks.
Mix, rub, pour, wait.
Seriously, that is all you need to do. As a result you are left with some incredibly tender meat with a hint of citrus and a bit of a spicy kick.
From there, turn it into a taco, roll it up in an enchilada, toss it on top of a salad or add it to a soup. The flavor is outstanding and the options endless.
In a small bowl combine the cumin, oregano, salt and chili powder. Rub mixture over the beef roast. Place the roast in your slow cooker.
Add the garlic, lime juice and zest, beef stock, tequila, chipotle powder and bay leaf. Turn the meat over a few times in the mixture to coat. Set the slow cooker to high, put on the lid and cook 3-4 hours.
Once beef has reached your desired doneness, remove from the slow cooker and place on a cutting board to rest. Discard the bay leaf. Shred the beef with a fork and knife. Return the meat to the slow cooker and coat with the remaining sauce. Keep on warm until ready to serve. Serves 10-12.
Lori Rice is a freelance writer, recipe developer, food photographer and nutritional scientist. Fake Food Free is a creative outlet that allows her to connect with people from around the world who share a love of travel, food culture and cooking.