my Journal

My New BuyPhone 5 and MacBook Pro-se

Slow Cooker Pulled Pork

Smidge and the Terrible, Horrible, No Good, Very Bad Day

Chapter One

Don’t get me wrong.. I love Apple

{ not “apples”, silly, “Apple” }

I waited for decades years for my wireless contract with Roger’s to expire
and would still have to wait
so that I could upgrade my vintage cell phone and finally buy the new
iPhone 5
…then make the switch to Telus.
Why Telus, you ask?

Did you know that Telus is the only company that offers service on the
{ the Big Highway that spans Canada }

so it really becomes a safety issue when you’re traveling on the road alone,
and your car breaks down.

Unfortunately, Rogers doesn’t see it that way and although I will try to fight it..
I’m sure I’ll have fines for breaking my existing contract.

Chapter Two

Did you know you also need to give Rogers 30 days notice you are breaking your contract?
Well, neither did I!  Despite asking an agent at the Roger’s Store I popped into..
just to make sure that I was cancelling my account properly.

Now I’ll have to fight that one as well. I expect the phone call will go something like this..

“This call may be recorded for quality assurance purposes,
please do not raise your voice.
Unfortunately, we are unable to discount your amount owing,
because you have signed a binding contract.

It is very unfortunate that we there is no signal on the Trans Canada Highway..
hopefully a strange man in an 18-Wheel Truck
will offer you a ride to the next town if your car breaks down.
We can absolutely guarantee your cell phone will work there.

Most of all.. THANK YOU for Calling Rogers and HAVE A GREAT DAY!”

Chapter Three

I plugged my iPhone 5 into my trusty little MacBook and it instructed me to
update to the newest iTunes.

Did you know that some MacBooks are too old to support the newest iTunes update?


Chapter Four

I went to plug my iPhone into my car so that I could play music..
and guess what?

The iPhone 5 has a new end connector thingy.

Would I have bought the iPhone 5 had I known all of this.. probably,
because I have a self-diagnosed new technology addiction.

I’m on the “cloud” now, not “meringue” but the


And most definitively, not on Cloud Nine,

unless this phone stays current for longer than


Chapter Five

You thought the story had ended?
So did I!

I stepped out of my car yesterday, iPhone in hand,
rushing to join a Realtor’s Caravan
(where we travel from house to house to see each other’s listings)

when I slid on a patch of ice and…

shattered my new iPhone’s screen

Did you know that when you buy a phone through a phone company

You still need to buy an Apple Care Plan?

Neither did I.. or my phone would have been replaced for free.

I was thinking of moving to Australia.. but

“Some days are like that, even in Australia.”

I suppose my little Cappuccino Panna Cotta’s with Meringue iClouds
would have been the perfect recipe for this post, eh?

Instead I’ve got a Slow Cooker Recipe..
{ because sometimes slow technology is a good thing }

Spicy Sauce Slathered Pulled Pork on a Bun



Spicy Slathered Pulled Pork on a Bun
  • Sauce
  • 2 cups store-bought chili sauce
  • 1/4 cup Dijon mustard
  • 1/4 cup brown sugar
  • 1/4 cup white vinegar
  • 1 tbsp worcestershire sauce
  • 2 tsp sweet paprika
  • 1/2 tsp tabasco sauce
  • 2 tsp chili powder
  • 4 cloves garlic, minced
  • 1 tsp salt
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cinnamon
  • 3/4 cup water
  • 1 3-lb boneless Pork Blade Roast
  • 8 Kaiser or large rolls, sliced in half
  1. In a large saucepan over medium heat, mix together the chili sauce through to the cinnamon. Bring to a boil then reduce heat slightly and simmer for 5 minutes. Let cool. Stir in 3/4 cup water.
  2. Put roast in the slow cooker. Pour the sauce over the roast in the slow cooker.
  3. Cover with the lid and cook on Low for 8-10 hours or on High for 4-6 hours (mine took 4), until meat is tender.
  4. Remove meat from sauce and let stand for about 10-15 minutes. Then shred using a fork or carve into slices. Put meat on one half of the bun and top with the sauce and the other half of the bun.



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