Ruth Cooks!

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Today I got a post totally different. I didn't feel like writing because the heat has got me down these days, but I felt like playing around in the kitchen. 

I know some of you may believe I am a terrible cook (if you can remember this post).

But truth is I am quite capable of making great dishes and yes, accidents happen every once in a while, but what's the point of success if there is not some failure to make you try for it? (χρυσώνω το χάπι τώρα, ναι!)*

Anyways, I got my three little helpers in the kitchen and we decided to make something yummy for you (to see and get jealous for not being able to grab a bite).

What's on the menu, μάνα μου*?

Pork with couscous in the oven!

For this one I used:

• about 2 kg of pork thigh (with the bone)
• about 100 gr couscous (half a cup)
• onion
• garlic
• mustard
• olive oil
• salt
• black pepper
• all spice
• smoked paprica
• spice mix for pork
• oregano
• thyme
• basil 

(Της Παναγιάς τα μάτια έχει βάλει αυτή εκεί μέσα!)*

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Ok, first you take your meat and wash it well.

If you don't have meat, you can cook the cat.

Ok, ok missy! Keep your shirt on! I was just kidding!

Head back to the kitchen!

Gather all your ingredients.

(At first I thought I should use some mushrooms, but then I changed my mind. Perhaps next time I will...)

Right!

Right again!

Don't forget the mustard!

Play a little with your camera!

Then spice up your meat with the salt, different peppers (I didn't use too much of the other peppers and spices, because I put quite a bit of the ready mixture. I also put quite a lot of salt, but didn't overdo it, because I had in mind I'd put the couscous in the end).

And I also used more oregano than thyme and basil (because my father does not like spices and herbs... pffff!)

The table is not a football pitch! Those get in the pan!

Let's get a bit emotional and shed some tears over the onion, shall we?

Troll down from the onion! Pfff!

Second troll down from the garlic! Jeez!

Hey, are you gonna pass out too?

Huh! We got a last troll standing! 

Cool! You'll be the one to help me cut the pockets in the meat and hide the garlic inside.

Once you got it all spiced up, add the mustard.

Pour some olive oil (about 50 ml. Basically, I don't count, I simply calculate how much it needs just by looking).

Give your meat a good stir.

Pour about a glass of water (we want the meat to somehow "boil" and get soft).

Cap on and off to the preheated oven (230°C).

(If you don't have a capped pan, use some aluminum foil to cover your meat.)

Leave it in there for about an hour.

Check every once in a while and about 20' before your meat is ready, get it out of the oven,

add the couscous and put it back in with the cap on.

After 10-15' check the pan in case it needs some more water and give the couscous a stir so that the balls don't stick.

Put the pan for 5' or more (it depends on how much gravy is left in the pan, we want it to be juicy, but only a little).

And here we are! Ready to serve and enjoy!

What?! No dessert? 

Ok, if you want a dessert you can try making this exceptional mousse @loveisintheair made the other day or if you are THAT skillful cooks, I dare you to try making the dessert @trumpman made last Sunday!

In the meantime, I'll go enjoy my ice cream with its colorful sprinklers in the garden!

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*Greek Translations
- χρυσώνω το χάπι τώρα, ναι! = expression for trying to make a bad situation look good, literally it means "make a pill gold".
- μάνα μου = a way of addressing to others, like "dude", literally it means "my mother"
- Της Παναγιάς τα μάτια έχει βάλει αυτή εκεί μέσα! = expression for a wide variety, literally it means "to put everything including the Holy Mother's eyes" (yes, the Greek language is weird, but we love it!

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PS: My photos are not very artistic today, it wasn't very convenient to stop and wash my hands to take shots every 2'. Next time I'll have @trumpman do the cooking and I'll be 100% focused on the photo coverage 😜

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**All images and original text by @ruth-girl - Steemit, 2018
(Images taken with Nikon D3400 - AF-P NIKORR 18-55 mm)

Thank you so much for your time!

Until my next post,
Steem on and keep smiling, people!