Beer, pork, peanuts, chilli - oh yes!

I've been reading recipe threads on assorted websites and felt inspired. I made some stewed pears which I'm freezing, with thoughts of a sorbet for a dinner party in March. And in addition to the Carolina pulled pork, which has been slow cooking all day in its chilli-vinegar-tomato bath, I've also made beer bread and a peanut-sesame noodle sauce. This all fits in with the plan for the week. Here's the plan.

Sunday: pulled pork, beer bread, coleslaw. Mango sorbet dessert.
Monday: mini teriyaki steaks, soba noodles with peanut & sesame sauce, and baby bok choi.
Tuesday: reheated pork
Wednesday: spinach & cheese tortellini with ham, peas and ricotta
Thursday: reheated pasta

The peanut sauce comes from Epicurious, with tea instead of water, and rice wine vinegar, not red wine vinegar. And beer bread is just one of those simple things.

Recipe: Beer Bread
3 cups flour, self-raising
1 stubbie beer (375 ml)
2 teaspoons salt
2 tablespoons sugar
Sift flour, mix dry ingredients well, mix in beer, toss in loaf pan, bake at 180 for 30-45 mins, until a skewer comes out clean.

Notes: umm, I used 2/3 wholemeal this time. And Tooheys Old. Oh, and my loaf pan is silicon, so no worries about greasing or lining.