Crockpot pork butt = tacos & enchiladas

This week was full of south of the border favorites. Oliver slow cooked a shoulder roast overnight and then used the pulled pork to make enchiladas and tacos that kept us fed Monday through Friday. (Don't worry, in the photo to the left I ate two for dinner and saved the remaining two for lunch). For dessert on Thursday we shared a bomber of Great Divide's oak aged chocolate stout.

I've been busy trying to add more items to the etsy shop before black Friday while simultaneously preparing the house for six guests on Thanksgiving (two of them overnight). When not at home I can think of million things I need to do; once home I can only remember a few them. Sigh... oh well, I'm sure it will all get done somehow.


Even though at times I feel overwhelmed by my to do list, I still have not cut corners on the exercise. Tuesday I spent 25 minutes doing an intense work out on the elliptical machine and then followed it up with ten minutes of weights. Thursday I spent only ten minutes on elliptical but made sure to set the machine at  my top pace for the entire duration. After the short blast of cardio I focused on weights for 25 minutes: chest press, dips, bicep curls, squats with 60lbs added to the bar, several triceps exercises and more.