We had Linda's pot of pork
, boiled potatoes, and rødkål. I upped the recipe so there would be plenty of leftovers.
I'm still tweaking that recipe. It tastes fabulous, but the pork loin chunks still get a bit dry. I have reduced the cooking time, but I'll have to reduce it some more, or I'll have to use fattier pork. I'm also working on having more sauce. I guess I better cover the meat completely in the stock, instead of having it up to 1/2" from the top of the meat. I did take the meat out before reducing the sauce and I added not only 10% cream, but also some 40% cream. The sauce was perfect, taste-wise. I actually licked my plate.
When I made the red cabbage, I discovered that my jar of red currant jelly was furry.
I didn't have time to rummage through the "pantry" and see if there was another jar, 'cause supper was almost ready, so I added some sherry. It really needs just a little something, like red currant jelly or sherry to kick up the flavour. The sherry worked.
So now I am recuperating from supper. If I get some energy, I think I'll bake an almond cake for dessert.