Jacqueline Kennedy Onassis once said, “If you bungle raising your children, I don’t think whatever else you do well matters very much.” Can’t say it any better myself. We may dress a little differently, and have lived many years apart, but that pretty much captures my thoughts on the matter.
As I approach the big ’40’ next week. it is a pleasant reminder not to lose focus and keep my “eyes on the prize”. They’ll be no bungling here. There may not be much sleep either. 
Many is the summer I spent with Aunt Sally growing up. Today’s her birthday … so… Happy Birthday, Aunt Sally.
Dad and Aunt Sally
Dad and Aunt Sally living in Indiana, many moons ago.
I’ve used this recipe since my sister-in-law tried it several years ago. The basic recipe is in the pages of this month’s Southern Living Magazine, but it’s missing a few things. After playing with the recipe for a while, I settled on the basic three ingredients, plus a few “secret” ingredients. Before you “lock down” the slow cooker, add: sliced fresh jalepeno (w/seeds removed if you want to cut down the heat), 2 healthy cloves of fresh garlic (minced), and a slice or ring of fresh apple (seeds removed). The slice of apple (and the peel) can be removed from the dish before the meat is chopped or shreaded. Slicing the jalepeno, seeds and all, ups the heat factor a bit … removing the seeds just provides the flavor w/o the heat.
NOTE: I usually add the B-bque sauce (home-made or purchased) at the end of step two, rather than at the beginning. It helps keep the final product moist.
This is an easy weeknight dinner, great for company or crowds, and very versatile. Enjoy!!