msmofet
Chef Extraordinaire
- Joined
- Apr 5, 2009
- Messages
- 14,007
Well since I went grocery shopping yesterday there to many choices. I guess it will be a surprise later.
Have a good smelling pork loin roast going now..
Pulled pork sandwiches (picked up some brioche buns yesterday) baked beans along side..Sliced tomato and avocado as a salad..
Strawberry shortcake for dessert..
Pulled pork with the loin? Interesting. I would have thought it would be too dry by the time it's pulling temperature. I always use a shoulder for that.
I'm glad it worked out! [emoji38]Funny you should point that out..
I'm guilty of "ancient age brain freeze"... That point hit me at about the time I was getting my strawberries ready for the later dessert..
Quickly checked the temp of the loin and it was ideal to rest and carve... Slight change in menu...
Ross
Gorgeous.Grilled Lemon Herb Mediterranean Chicken Salad
That sounds delicious. Kudos on the sauce! [emoji2]I had two figs to use up, so we each had another goat cheese stuffed-prosciutto wrapped fig to amuse our mouths ( sounds better in French... ), then we had custom-topped naan bread pizzas. Himself's had ham, pepperoni, red onion, black olives, mushrooms, and fresh tomato. Mine had prosciutto ribbons, fresh tomatoes, black olives, red bell pepper, and fresh mushrooms. Topped both of them with the last of the fresh mozzarella before it was no longer fresh. Dessert much later was small portions of Graeter's vanilla bean ice cream with hot fudge and homemade fresh cherry sauce. It's "sauce" because my very first attempt at preserves didn't set up quite thick enough. [emoji38] No matter what its consistency, it is goooooo-ooood!