Anyway, for lunch yesterday M had about half of the rest of the chili. He reports that overnight refrigeration thickened it up and made it even better, so that's good to know. The other half is lunch for today, so that made things easier. I had turkey sandwiches for lunch, trying to eat up the open packet of turkey before it goes off, especially since they're getting bumped off the menu in favor of leftovers fairly often.
For dinner last night we had pulled pork, a project I started on early in the afternoon. I found a great recipe here: Southern Pulled Pork , and simply adjusted it for a five pound roast. I trimmed the fat off, chunked up the meat, browned it, put it in the cooker, and put the broth of onions, garlic and pork-flavored water over top, garnished with liquid smoke, and let it all cook till 8:30. (I would've started earlier, but after being up all night trying to fix my computer, I was running late on everything yesterday.) To eat this kind of pulled pork, you pull up a spoonful, drain it off, slap it on a bun, and squirt it with your favorite barbecue sauce. I use Sweet Baby Rays, which is my favorite and was 99 cents a bottle this week. Perfect!