Editor’s note: This column originally ran in the April 27, 2012 issue of the Banner.
Today marks the hubby’s and my 10-year wedding anniversary, so I thought it appropriate to include one of the first recipes we created together. (This is also my most frequently requested recipe, and one that we served at our Banner open house a few weeks ago.)
Shortly after we married and were living in Fargo, N.D., the hubby called me to say, essentially, “I just took a new job in Park Rapids (Minn.). I start Monday. We should probably move to Detroit Lakes (Minn.) … like, now.”
I took a deep breath. I counted to 10. Four times. And then I calmly explained to the hubby, “Okay. We haven’t been married long, so you get a free pass. But in the future, please don’t take another job two hours away, forcing us to move, until AFTER we talk about it.” (Take note, newlyweds.)
We moved to Detroit Lakes about a week later, and our schedules became very hectic. We both had a daily, two-hour commute in opposite directions – and sometimes a three-hour or longer commute, depending on the weather and road construction. As a reporter, the hubby had evening meetings to cover, so he sometimes didn’t arrive home until 1 a.m. or later.
In short, we didn’t see much of each other during the week. So on weekends, we became hermits. We avoided leaving town, and we stuck close to the house, catching up on laundry, cleaning, cooking and each other.
We moved from Detroit Lakes the following year because we knew we couldn’t start a family with such a grinding schedule. Also, the local cable company didn’t carry the Food Network. Clearly, it wasn’t meant to be.
But I look back on that time fondly. It was an adventure, and a time when we got to focus on each other. And we also came away from that time with some of our favorite recipes that we continue to make on a regular basis.
Like this shredded pork. The hubby is a huge fan of smoked barbecue, but it’s pretty labor-intensive. Nothing beats slow-smoked pork, but this comes close, without the fuss. After a few attempts at this recipe, I thought I’d found perfection, when the hubby made one more recommendation: slathering the pork with rib rub the night before, just as he prepares his ribs for smoking. And the change was amazing.
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