Something about candy crush, slow cooking and a football game…


I’m over my Candy Crush addiction.

It’s the chocolate that’s done it.

Once you get to level 50 something the chocolate squares start invading. They fill up the board, swallowing all the other lollies and blocking off your only moves. It’s the slow creeping that does it. It’s slightly weird and more than a little claustrophobic.

Speaking of chocolate, the Moon is in Taurus and, very often when the Moon is in Taurus, your thoughts might turn to chocolate, or food, or shopping or luxuriating in doing nothing.

It’s the best couple of days in the month for any body work, any building work, any gardening work, anything that “earths” you.  It’s great for business, money matters and retail therapy.

It’s food though, that is often a focus when the Moon is in this Venus ruled sign. After all, Taurus does rule the throat.

This isn’t a problem unless it’s a problem. If you’re swallowing your emotions with your chocolate cake- and with Venus and Mercury both in tummy ruled Cancer that’s likely- it is a problem.

If you’re in the mood to eat, just make sure that it’s the best it can be, and that you savour every single mouthful.

Slow food is very much a Taurus/Cancer thing, and sitting on the couch watching football is a very Taurus Moon thing.

Tonight we’re combining it all- with long cooked Mexican pulled pork burritos. We’ll eat them in front of the telly.

I even made my own tortillas- and they were as good as bought ones.

The recipe for the tortillas is here– it’s from Annabel Langbein’s new book Free Range Cook- Simple Pleasures.

I’ll serve it with guacamole, and a simple tomato salsa.

This is dead simple and seriously tasty. Oh, and if, for whatever reason, you don’t eat pork- this mexican rub brings life to chicken breasts or fish as well.

The Mexican rub is simply popped onto the meat side of a piece of pork- make sure it still has the bone in. The recipe book calls for one that is about 6-7kgs. Ours was about half that size.

Anyways, marinate the pork for a few hours or over night, then, when you’re ready to cook, pre-heat the oven to 250C- yep, that hot.

Score the skin of the pork and pop it into a metal roasting tray- skin side up- and spoon over a couple of tablespoons of vinegar. If you want, you can substitute with lemon juice.  This is what will make the crackle pop….so to speak.

Give it 40-50 minutes at the super hot temperature- at least until it blisters- and then pour 2 cups of water around the base of the roasting tin (this is why you use a metal dish- if you did this with ceramic, it could shatter).

Reduce the heat to 140C and forget about it for the next 8 hours. We cooked ours for 6 hours, ‘cos it was smaller.

You know it’s done when, if you push against it with your finger, it gives way.

Drain off the fat and liquids and rest for 10-20 minutes before pulling the meat apart using a couple of forks. Break up the crackling into chunks and hide it so no one else gets any and put the rest in a bowl so everyone can make up their own burritos.

Then sit back and hope that the Blues win…