This Mother’s Day/Prom Weekend was the nicest, weather-wise, that I remember for a looooong time! I loved seeing all of the beautiful dresses on FB and getting some much-needed exercise in (don’t worry, I didn’t overdo it)!
Only glitch was my poor old horse, Shelby, started wheezing and needed to see the vet. She’s 24 years old and has been pretty much retired since I had Joss. The vet came down from Somerset and gave her a little shot and a big shot and hopefully she’ll see some relief from her wheezing very soon. Love her! She has hauled my butt around the mountain a million times and I enjoyed every single second of it. I’m not sure if she’ll be able to haul me anymore. Hopefully, though, it’s just an episode that will ease once the pollen count dwindles.
I bought Shelby in 1998. It was the night the tornadoes came through our area, which should have been a sign. She was pretty much green, and was running cows through the fences, so I got her for $750. Her markings are pretty neat, but she’s had a sway back since 1998 and she was only 6 or 7 years old then. I was told she is part Mustang and obviously appaloosa. She is “all go and no whoa!” The swayback is the only reason I survived learning to ride on her. Otherwise, I would’ve have spent more time on my head than on her back. When I first got her she would break the cross ties everytime she was tied and race out of the barn like a pack of wolves were chasing her. She still enjoys a good “spook!” When I had Joss I sold my farm and sadly gave all of my other, registered, horses away, but Shelby and I are in it for the long haul. I board her, now, at Perry Kamp’s and he takes great care of her for me! She is some girl!
My nieces, Jill and Kate went to the barn, sometimes, when they were little and Jill even went for a few riding lessons. I love these old pics!
Spring is sort of slow to arrive on Four Mile Ridge, but in a lot of ways, that makes its arrival that much sweeter. This weekend, the trees were finally blooming!
And the flowers didn’t stand a chance!
Have to be pretty quick with the camera when Joss T spots a flower. She can’t stand to see them happy and growing along the edge of the road. She’s on a seek and destroy mission!
Anyway, I made this Western North Carolina Pulled Pork and had a ton leftover, so I made some Grilled White Pizza Crust and added some Sweet Baby Ray’s, green peppers and shredded parm and fontina and voila . . .
Grilled Pulled Pork Pizza Perfection!
Use this recipe for leftover Western North Carolina Pulled Pork and either Grilled Sourdough Pizza Crust or the Grilled White Pizza Crust. Add the toppings to the hot crust and cook, under the broiler for 2 1/2 minutes.
- Prep Time : 15 minutes
- Cook Time : 5 minutes
- Yield : 1 - 2 pizzas
- Allergens : gluten
- Western North Carolina Pulled Pork - 1 cup
- Grilled Crust - 1 - 2 rounds, grilled
- Sweet Baby Ray's BBQ Sauce - 1/2 cup per pizza
- shredded cheeses - 1 to 1 1/2 cups per pizza - mozz, fontina, gouda and/or parmesan
- sliced green peppers - 1/4 cup
- sliced purple onions - optional: sliced very thin 1/4 cup
Grill the pizza crusts. Preheat the broiler to 550 degrees F. While the crust or crusts are still hot, top with BBQ sauce, cheeses, pulled pork peppers and onions. Place the pizza under the broiler for 2 1/2 minutes, watching carefully. Remove from oven carefully, slice and serve!