David Lynch, Lindsey Stirling, and Cola Carnitas (Or How to Make Slow Cooker Cola Carnitas)

Guys! Exciting things are happening!

First of all, I’m almost done with season 4 of Game of Thrones, and I got HBO back yesterday — just in time for the April 12 premiere of season 5.

So this is all terribly exciting in a nerdy kind of way….

Also? I saw Blue Velvet for free at the Arclight Theater in Hollywood last night. The movie is beyond super messed up, and I wrote my honors thesis on it when I was a wee one in undergrad. (Another nerdy thing.) Seeing it again all these years later I was like, “Wow. I should not have watched that movie when I was 12. No wonder I had to write 75 pages about it in college. I was probably trying to heal my adolescent trauma through academia.”

David Lynch?

Is not for kids.

Who knew?

ANYWAY…

In other news, I finished yet another pass of my script last night before watching Dennis Hopper torment Isabella Rossellini and Kyle MacLachlan for two hours. I can’t REALLY say the fourth draft is done because I know I have messy bits that I still need to tie together, but it’s CLOSE to being a fourth draft. This makes me SMILE.

Do you know what else makes me smile?

Carnitas.

True story.

I made cola carnitas in the slow cooker for my cousin Maddie on Tuesday, and it was so delicious we almost died.

More pig. Duh.

More pig. Duh.

I did a whole taco spread with gluten free chips, corn tortillas, cotija cheese, salsa verde, and black bean dip. We talked about boys, I gave her half of the clothes in my closet, and we laughed our heads off while we stuffed our faces with piggy goodness.

It was beyond.

If you want to make some cola carnitas yourself, here’s the recipe.

Slow Cooker Cola Carnitas

4 Pound Pork Shoulder
1 Medium Onion, sliced
4 Garlic Cloves, Peeled
2, 12 oz Bottles of Mexican Coca Cola*
1 7 oz Can of Chipotle Chiles in Adobo Sauce**

Put all of the ingredients in the slow cooker on low and allow the pork shoulder to simmer all day. If you’re in a rush, you can put it on high for about 4 or 5 hours.

Once the pork is cooked thoroughly, take it out of the slow cooker, remove the fat, and shred the pork with a fork. I discard the other ingredients, but you could use the onions if you’d like. They’re really tender and sweet.

After you eat the carnitas, try not to dance like a lunatic like my family does when we have Mexican food.

My family is super fun.

We are mentally ill for Mexican food.

(We are also super fun.)

And because I’m into spreading fun, here’s a song I’m way into right now. It’s Lindsey Stirling, and the video has a whole M.C. Escher thing going.

❤ I LOVE Lindsey Stirling. And M.C. Escher. ❤

*Mexican Coca Cola is made with cane sugar instead of corn syrup. I’ve never tried it with traditional cola, but I’m sure it would be fine if you can’t find Mexican Coke.

**Sometimes I only use half the can if I want it less spicy.

OK, I’m done rambling now. I’m off to USC to handle some bizznass.

Carrot Ginger Juice (Or Let’s Macerate Some Stuff)

For those of you following along, yesterday was the end of my three-day meditative fast. As it turns out, I didn’t touch my script at all. I had intended to do so, but it just wasn’t the right time.

SO much stuff came up over those three days that was more important to address — and by “stuff” I don’t mean people calling me and asking me to go hiking. I mean I-sat-in-silence-and-worked-through-some-STUFF stuff.

It was hard, but it was worth it, and I feel so much stronger now. I might write more about it some time on the other blog, but I’m not ready yet.

Each fast I do brings new and different challenges, and I’m always so much better off afterwards.

Plus a big plate of spicy sausage nachos tastes even more amazing when you haven’t eaten in three days.

Bonus!

If you're wondering what kind of person breaks a fast with spicy sausage nachos and rose, that person is me.

I was so excited to dive into my food that I don’t even think this photo is in focus.

I savored each spicy, cilantro-laden bite and celebrated by watching the “Red Wedding” episode of Game of Thrones.* (No amount of on-screen slaughter could keep me away from food after three hours let alone three days.)

For good measure, I capped my calorie fest off with two balls of cookie dough because Ghiradelli chocolate chip cookie dough is from God.

All of that was so amazing in my mouth, but around 2 am, my intestines had a difference of opinion. I’m not talking stabbing pains, but there was some slight discomfort involved.

Two hours later I was still wide awake, so I decided it was time to just get up.

Some people actually get up at 4 am on purpose, anyway.

I mean, that’s a thing, right? Getting up at 4 am?

Anyway, there I was up before the sun this morning, and I really, really wanted to write. I was so on fire that I actually made it through 60 pages of screenplay revisions before lunch.

Today lunch involved tuna, basil, and artichoke hearts with dijon vinaigrette on a bed of arugula, all of which I washed down with a glass of carrot ginger juice.

And because I’m me, I made the juice myself….

Get ready to get macerated!

Get ready to get macerated, stuff!

I did the math, and making the juice is cheaper than buying it. Just for the record, I don’t do this kind of math on everything — just on things I consume with shocking frequency like bacon, espresso, and breakfast bars.  (I’m not about to go bankrupt because I don’t like drip coffee and whatnot, so this kind of stuff needs sorting out for economic efficiency.)

It’s also nice to tweak the ratio of carrot to ginger to your own liking.

Rabbits did carrot ginger juice.

The Easter rabbits are down with my carrot to ginger ratio. They told me. 

If you have a juicer and want to give it a shot, here’s my recipe.

Carrot Ginger Juice

2 pounds of carrots, peeled and chopped
2 oz peeled, fresh ginger
1/2 lemon

Put carrots and ginger into juicer and let it do its thing. You can also peel the lemon, remove the seeds and throw that in the juicer as well, but I think it’s faster to use a handheld citrus squeezer for the lemon. Maybe it’s just me….

OK, back to my script!

XOXO

*Yes, I know I am woefully behind on the show. Please do not leave comments about future episodes or I might go crazy –King Joffrey-crazy.