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Lately Sundays have come to mean a few wonderful things for me. Sleeping in without an alarm set (love). Throwing a savory, Sunday style meal into the crock pot for dinner. And a long morning-ish beach bike ride filled with lots of stops for coffee and people watching. This is in an attempt to end my habit of cramming every thing I think needs to happen for the week into Sunday and finishing the day exhausted. Not the best way to start off the week and not enjoyable at all. This week, in sticking with the new, lovely Sunday plan, I decided to reinvent an old recipe for Pork Adobado and use beef instead. At first glance it may look a little complicated, but dried chiles are not as scary as they seem. Promise. Once you use them once, you will find yourself staring at them longingly in the supermarket trying to think about a new recipe. Or maybe that’s just me. In the picture you will notice some potatoes I threw in towards the end when the boy in my life was slightly aghast there were no potatoes. I prefer it without.
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