This is time. Not coming up to Christmas. Certainly not January through March. It's this time of year. From the end of March until the end of the school year is the time that seems to slip through my fingers. I can't keep up with the date or which weekend is which because they are flying by so quickly. Before I know it the end of March has turned into the first week of June and spring has gone bye bye and I've somehow missed it all. The seasonal garden centre near my house is closing up shop and I haven't even gotten a chance to get in there let along put as much as a trowel into the ground. The rhubarb is as good as gone and I think that there might have been a long weekend and a wedding anniversary tucked in there but I can't quite remember.
I'm not sure why it happens. Could be in part due to the time change that we are forced to participate in twice a year (One guess as to which side of that argument I fall on) Might be that the days are getting longer - but one would think that might cause time to slow down a bit. Could also be that just when I want more time to stop and smell the roses that aren't quite out yet that's when everything else kicks into high gear. Concert season looms. The yearly concert tour is imminent. Events and gala appearances are piling up. Kids are gearing up for the end of the school year (and this will be our first  set of high school exams!) And let's not forget the many shows on netflix that I have waiting in my cue - haven't even touched those yet. Kid #1 and I are still working through season two of Gilmore Girls and it's taken us months to get that far.


Then there is this recipe. I was so happy that for one evening I had the house to myself. By 'evening' I mean two hours after 7pm. In that time I got the recipe out of the oven, seasoned properly, adequately photo'd and entire recipe entered as a draft. So much accomplished... and that was three weeks ago. THREE. I cringe and whither a little on the inside when I think about it for long.
As such, I've decided that Easter weekend will also be a second thanksgiving weekend for me because I need to remind myself of the things that are good and that will sustain me through the frenetic pace of the next 8 weeks.
1. Winter is gone. Even though it doesn't exactly always feel like it, it is gone. The temperatures will get better and better.
2. After months of mourning I have discovered (to quote the title here) that there is a god who cares about humanity. Here is my proof
3. Music still inspires me. Thank you D'Angelo, Kendrick Lamar, Hey Rosetta, SIA, Die Antwoord and Mafikizolo.
4. Cadbury mini eggs are no longer seasonal.
5. Nickel Brook Headstock IPA exists and is a beautiful thing.  Best part: it is available near me at a place that also serves great food.
6. I can run outside again without four layers on.
7. It is virtually impossible to destroy pork and beans.
What more can be said? I'm sure I will think of other things to be thankful for but the general theme will be unchanged. Happy Eastergiving.


My version of Pork and Beans
serves 6 - 8

2 - 3 lb pork roast
1 medium onion
3 carrots, coarsely chopped
2 ribs celery, coarsely chopped
1 med fennel bulb
4 cloves garlic, crushed
1 1/4 cup navy beans, dry
2 boullion cubes
2 1/2 tsp salt
2 bay leaf
1/4 cup brown sugar
2 tbsp worcestershire
2 - 3 tbsp soy sauce
2 - 3 cups water
2 tbsp tomato paste
2 tbsp molasses
1 tsp apple cider vinegar
pepper sauce to taste

Preheat oven to 300°F
Heat a heavy bottomed/oven friendly dutch oven over medium/low heat.
Add about 3 tbsp of oil.
Add the veggies (except for the garlic) and turn the heat down a little. Heat for about 10 min, stirring to keep from sticking. add in the garlic. Cook for another 5 minutes.
Add the boullion cubes, salt, bay leaf, brown sugar, worcestershire, soy sauce and water. Mix well.
Add the navy beans and mix, making sure that the water completely covers the beans with about a half inch of liquid extra.
Add the pork roast.
Roast covered for about 3 hours, checking every hour that the water is good and it's not going dry.
After 3 hours remove from oven and check the beans for doneness (are they soft) and the pork as well (it should be more than enough time). If it needs more time then put it back in for another 30 minutes at 250°F and check again.
Once everything is done, remove the pork from the bean mixture.
Add the tomato paste, molasses and apple cider vinegar to the beans and mix well. Check taste and add salt or more molasses if necessary (and a little pepper sauce in there as well ;-)
Cut the pork roast into large pieces (or large chunks if it is just falling apart like mine) and place back in with the beans.
Serve with mashed potato, crusty break or nothing at all.