• loriharrisme

Beginning, Again.

Hello friends.

When I told you this was a stripped down website, I wasn't kidding. But I probably should have also told you that technology is not my gig and so you are likely to find broken links, weird margins, random spacing...sort of like what's between the title and the pictures. I don't know why it's there and I can't fix it.

I'm not even sorry about it. It is what it is.

My intentions were to have neat individual pages for the Blog, the Meal Plan, and the Shopping Lists so that those of you who are only here for the Things Above portion of my website wouldn't get bogged down with the cooking through the cookbook stuff.

But guess what.


It's not chicken butt.

I cannot figure out how to create different pages under main pages so everything is going on the same page.

What a freaking nightmare, huh?

I guess you will all have to get out your cutting boards, grab your best knives, and fumble your way through the cookbook with the me.

It could be fun, right?

Anyway, here's what you can expect each week here at Tuck In, Y'all!

  • A new blog post will go out every Tuesday by noon.

  • Each blog post will include a story and a thought to think about, a meal from Sean Brock's cookbook Heritage that we will cook together, and a list of the ingredients/equipment needed to prepare the meal.

  • Some posts will likely include books I'm reading, personal recipes from my own kitchen, random photos of me (only half of my face, though) holding plates of food I make at the brewery. I may even share links to favorite kitchen tools. And y'all know how much I love to host a giveaway, so there will be the occasional giveaway. Yay.

If you're cooking the cookbook with me, here's what you need to know!

  • Order your cookbook TODAY! I will not be sharing the recipes from the cookbook here online. (pay Chef Brock what he's due, man.)

  • I will choose the meal/dishes we will cook each week and compile a list of the ingredients/equipment you need to prepare the meal/dishes.

  • I will provide you with shortcuts, kitchen hacks, and tips to help you enjoy the time you spend in the kitchen.

  • In my head, it makes sense to prepare each week's meal between each blog post, but you do you and cook when you have a minute. This is not a sprint. It's a lovely marathon of foraging for ingredients, cooking hard things, and feeding your people something delicious that cost you big. It's an act of love.

  • We'll use the hashtag #tuckinyall so you can share your beautiful meals or your glorious disasters...I promise you will have both. And that's ok. We are having fun.


That was a whole lot, people.

Next week will be better. Promise.

Happy Cooking, y'all!

WEEK ONE: Slow-Cooked Pork with Tomato Gravy, Creamed Corn and Roasted Baby Vidalias

If you're cooking along with us, you can find this week's recipe on page 138 of Sean Brock's cookbook, Heritage. Keep in mind that this week's recipe takes 9 hours to cook, so start early in the day! I cooked my pork shoulder (or pork butt, whatever you call this cut of meat) in a large Dutch oven, uncovered.

This recipe calls for 2TBSP of bacon fat. If you're like me, you likely have a jar of bacon drippings in your fridge. If not, fry up one pound of bacon and you'll yield enough fat for the tomato gravy. Use the rest of the bacon fat to roast a pound of brussels sprouts. Just slice them in half, toss them in the bacon drippings, add salt and pepper, and then roast them in the oven on a baking tray at 400 degrees until crispy. You're welcome.

Full Disclosure: Unless your family is crazy about eating buttery onions, you can skip these. They're delicious, but won't take away from the meal.


  • Kosher Salt

  • Black Pepper

  • Paprika


  • Brown Sugar

  • Dijon Mustard

  • San Marzano tomatoes, 28 oz whole (I use Cento brand)

  • White Cornmeal, fine

  • Olive oil


  • Unsalted Butter, 3 TBSP

  • Heavy Cream, 2 cups


  • Fresh Corn, 8 ears

  • Small Vidalia Onions, 6

  • Garlic Cloves, 6

  • Shallot, 1 small

  • Fresh Thyme


  • Bone-In Pork Shoulder, 6 lbs

  • Bacon Fat, 2 tbsp

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