To: sallyrayjones@gmail.com

From: sarahcooks@gmail.com

July 2^nd 2013

So exciting that you are going out of town where are you going? I had not heard you guys were leaving I wish I could go with. I could use a break from my life. I feel like all I do is cook, clean and drive the kids around.

Not sure if you heard but I am the head of Mandy’s dance booster club and wanted to pick your brains about fundraising. Dance Fever is such a great studio I know I have to drive into the city but it’s so worth it. Did you hear our team went to nationals and we took 2^nd can you believe it 2^nd place. Mandy really wants a solo next year we are keeping our figured crossed and I am doing some pushing with her coaches. I cannot tell you enough how important it is for us parents to advocate for our children and what they want if we don’t who will. Am I right?

Anyway I really do need to talk with you about Krissy and Mark. We have to make sure everything is fair. I am sure you understand that in a smaller town people talk. I would hate for our club and parish to lose sales of our cook book because of a scandal.

Let me know when you can grab coffee I just love the new coffee bar that opened up downtown. Have you been?

Thanks for the bean dip recipe I do remember it being the hit of the party last 4^th of July. Why don’t you submit it in the cook off?

I wanted to share with you my pulled pork recipe the one I brought to the last meeting. You are the only person I am sharing this with as I am submitting to the cook book this year.

Sarah Smith’s Pulled Pork

1 pork butt

1 large onion or 2 smaller ones

1 1/2 cup water

1/2 cup apple cider vinegar

3/4 cup brown sugar

1 table spoon salt

1/2 tsp pepper

1-2 bottles of your favorite BBQ sauce

Cut onions in thick 1/2 inch slices and place in bottom of crock to hold the pork off the bottom of crock and add flavor from below. Place meat on top of onions. In a mixing bowl combined water, vinegar, salt, and black pepper and pour over top of pork. Sprinkle brown sugar on top and squeeze BBQ sauce over sugar about 1/2 bottle. Turn crock on low and cook for 12 hours until falling apart.

Pulling the pork apart needs to be done when still hot so you will need a large tong and kitchen fork to keep from burning your fingers. Grab a dutch over or large pot and use the tong and fork pull the good meat out of the crock working to separate as much of the fat out as you can. If you like more fatty pulled pork pull more into the mix. Once you have everything pulled out of the crock take about 1 cup of the juice left in the crock and pour over pulled meat. Add BBQ to desired consistency but should be nice and juicy. Using the kitchen fork mix the pulled pork until BBQ sauce is mixed in and pork is in very small strings/pieces. Remember every pork butt is different in size so you need to adjust ingredients a bit either way depending on the size of your butt.

Serve with fresh baked buns.