Tag Archives: pork

A Sunday Standard.

Sundays truly are a day of rest for me. I don’t check my e-mail, I generally ignore house projects (such as the million-mile fence that I’m currently staining every sunny moment, square foot by square foot) and I allow myself to do the things that I like, the things that I may put off all week.

A good Sunday morning for me typically involves coffee or tea, Garrison Keillor on the radio, the New York Times Crossword Puzzle and some sort of food. This past Sunday’s food was an easy brunch fall back: quiche.


My recipe always changes, but for the most part, I believe that you can’t mess up a quiche.

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Morel Challenge Update: Part 1

I won the Morel Challenge this past weekend at the Bigfoot Conference & Expo at Salt Fork State Park. Salt Fork, it turns out, is the only State Park in Ohio that was created with the use of imminent domain. Fun fact. It’s also a beautiful park with more activities, hiking and amenities than I could possibly fit into a weekend. Must go back.

Let it be know that my opponent, Michael, was a worthy opponent. We’re already talking about the next Iron Chef contest between the two of us. Possibly tomatoes? Salmon? Squash?

My menu was cream and butter laden, but I tried to get a little green in there. Flat leaf parsley counts, right?


My main course was Pork Loin with Morel Stuffing. When I showed up to the cabin on Friday night to see Michael working on his Pork Loin with Morel Stuffing, I panicked. No worries, though. It turns out that the recipes were significantly different.

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Plays Well With Others.

Following instructions is not my strong suit.

Baking can be a problem because of this (as can doing my taxes), but because cooking is more improvisational, I can usually get away with the occasional lapse in focus and fix minor mistakes, as long as I catch them in time. Once the meal is on the table and guests have started to serve themselves? Or after they’ve left and dishes have been washed? Not so much.

I tried out a new recipe (from another favorite cookbook) on a few lucky (read with sarcastic inflection) family friends/guinea pigs last night, and, despite my failure to read the instructions through completely before the prep and during the cooking stages, turned out a fairly tasty Salt-Baked Pork in Adobo with Tangy Cilantro Mojo.

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A Disappointment.

The ingredients were so promising: Apple cider! Maple syrup! Star anise! Garlic! I’d held onto this recipe from the New York Times for nearly four years, and every time I flipped past it in my files, I paused and sighed. Maple Chicken ‘n’ Ribs. Such a cozy, homey-sounding meal. Perfect for winter weather, I thought, even though originally published in April. I finally gave it a try, and while it’s possible that nothing could measure up to such anticipation, I’m going out on a limb here and pronouncing this, sadly and with no offense to Ms. Lawson, a big ol’ miss.

Maple Chicken 'n' Ribs
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