It me

Never knew it could hit so hard until I had to hold and hug him through the crying

You have no idea. Being told we weren't allowed to feed him when he was hungry because it wasn't exactly 5pm cause they needed to chart it or we couldn't change his diaper because it was too far from care time was hard

Slow cook that for around 9 to 10 hours, 10 hours at 250°f if you're using an oven
And that's it. Drop some corn tortillas in a pan, flip them with your hands don't be a coward, and dinner and lunch for the next day are done. We topped it with pepper jack cheese and a spicy salsa

After that add a layer of bacon to the top because bacon is delicious and I don't wanna live a long and healthy life if it means less bacon

Seasoning time
We used:
Chicken bouillon
Salt
Pepper
Garlic and wine powder
Onion powder
Paprika
Dark chili powder
Cayane powder
Worcester sauce
Soy sauce
Liquid smoke
Minced garlic
Ranch seasoning
Picked peppers from my last post with the brine to tenderize the meat

After it gets a little color add about 4 to 5 cups of water (depends on your crockpot/pan) You can also use an oven safe pan but the cooking times will be a bit different

Start with a nice sear on every side, it came crusted in bacon so we scraped that into the pan to make sure we could get the underside some color

We're using this pork tenderloin from Hy-Vee, cost about $8.99 and it made enough food for 3 people for 3 days

I sit in the corner of the room by the door so I can hear them talking outside pretty clear. Since we're here for like 9 hours a day they tend to forget I'm in they corner. I've definitely jump scared a few nurses by just moving

Until he eats 90% of his bottles. He's at about 50% now

Thank you for the name of it, gonna have to grab it when I get home

I had an account for a minute, just got really busy over the last month to sit down and do anything

That's it, nice and simple. Put them on sandwiches, have them as a side, great with tacos, or use them in recipes as a tenderizer. A crockpot tenderloin with pepper brine really takes it up a level. And when you eat all the veggies you can just add more to the existing mixture

Add in the room temp brine, give it a shake, and store in the fridge for a minimum of 3 days, but waiting a week is preferred. Certain thicker veggies, like cauliflower and potatoes (cook the potatoes first) take about 2 weeks

Then you chop what you want to pickle, I got peppers from my father-in-law's garden. They're not too spicy so I leave the seeds to give them a little kick. You can also use sweet peppers from the store, add a jalapeno for spice or just keep them sweet

While that's cooling prep your jar. Normally I use mustard seeds, peppercorns, peeled garlic, and dill but I was given this mixture to try so we're using that today. Just cover the bottom, nothing too extreme