Too Much Work

I'm trying to decide what, if anything, to cook for Nowlive this weekend. The show is on the day before Christmas Eve, and that's a problem, because it means that if I feature anything I'll be eating on Christmas Eve, I'll have to cook and do video and do the show, all on the same day. The food will have to be cooked on Sunday, and that's the day of the show. And that will be a pain. And I don't want to cook something else now, just for the show, only to throw it out.

Val is planning the usual Christmas Eve pig feast, and he's not sure yet if he wants to stuff the pig with moros. In any case, I'll probably have to fix the moros. If it's not in the pig, we'll probably have it on the side.

Moros means black beans and rice, combined. It's very time-consuming. I have to buy beans and soak them overnight, and the next day I have to put in a lot of time cooking them. I have to get pork and green onions and a bunch of other stuff, and I have to fry up a sofrito-like mixture. Takes a while.

I'm sitting here reading my moros recipe now. Damn, that looks good. Ham shanks...olive oil...balsamic vinegar...mustard...I can't wait.

I'm the first person I know of who has ever stuffed a roasted pig. But Val was the one who decided to try it with moros.

Maybe I should blow the show off this week and video the whole Noche Buena cooking effort for next week.