Friday, September 11, 2015

Friday Menu

Cooked meat cuts better when cool, especially when slow-cooked.  The price of pork is coming down.  I paid $1.69/lb for this half-loin.

Roast pork loin:  Slow roasted in a Pyrex roasting pan, fat side up.  Started with about a half inch of salt free chicken stock.

Homemade apple sauce: From Shizuka windfalls, brown sugar and cinnamon.  

Deadon cabbage.  As pretty as any flower.  This will take just a tiny bit of processing to turn into coleslaw.

Coleslaw: Shredded savoy cabbage from the garden rinsed with vinegar and Fruit Fresh.  Slivered carrots.  Dressing on the side.

Baked Russet Potatoes

The house-elf must have been hungry last night.
Pineapple upside-down cake:  How come the pineapple of my youth had more zip and aroma?  Is it because the fruit is not as ripe when they can it or is it because my tastebuds have become jaded.


  1. Pork loin is one of my favorite meats. Usually I'll bake it like you did, but this weekend I cut it into chops, then oven-roasted them with butter, onion and bell pepper. One pork loin will make more than 30 little boneless pork chops. You can feed a pretty big crowd.


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