Wednesday, 3/8/17

The last hurrrah for the pulled pork; I made some buns to go with it which looked great, tasted nice and smelled good, but had a less than perfect texture. Not fluffy enough somehow. I used the "cemitas" recipe from Serious Eats and I remember thinking before that the texture wasn't great, but I didn't have time to investigate another recipe. I also sauteed up some shredded zucchini and topped it with bread crumbs and parm for a faux gratin.