I made this a while ago, but it’s one of my favorites. It’s pretty simple to make.
- Diced green bell pepper
- Cheeses–mozzarella, gouda, white cheddar, sharp cheddar are the ones I used. Shred them all.
- Box of macaroni pasta
- Some butter
- Cajun spice mix
First, cook the bacon! All of it. And then break it up into little bacon bits.
The end of the world is coming! Eat as good as you can.
So instead of doing an unnecessarily high expectation New Year’s event, my roommates and I decided to throw a BBQ potluck. The star dish of the day would be a smoked pork shoulder/butt (although they seem to be opposite ends, they are the same cut of meat). Mind you, neither of us had smoked anything in our leaves but we were eager with excitement. (This was my roommate’s idea by the way–I don’t want to steal the credit. Thus, we went to Costco and bought a 17 pounder of pork shoulder. We then cut it to half the size for maximum cooking efficiency to about 8 pounds and froze the rest.
The juices of the meat after unwrapping it:
Things you’ll need:
$3 in order to…
- Buy a Rusch Clock from Ikea
- Buy a vinyl record of your choosing. You can get a thrift store one for $1 usually, although it’s likely to be some Andy Williams record, Pachelbel’s Canon in D, or 60s compilation album
1. Buy everything. Lay it out in front of you.
2. Detach the Rusch Clock. Start by prying open the frame (takes a slight bit of force). the clock hands go right off. Peel the clock face off.
3. Pry out the small clock motor off of the back of the Rusch clock.
4. Stick the motor into the hole of the record and re-attach the clock hands. It goes hours first, minutes, then seconds. Should be easily done. Voila!
5. Use again for other records if you’d like. The record’s hole is a bit bigger than the clock motor, so you can use some double sided tape onto the clock motor to make sure the record stays in one place. Use an adhesive on the back or something sticky and put it on your walls!