A pork chop for you

December 20, 2013

Well. Here I am, having woefully neglected y’all once again. Mea Culpa. But hey, it’s Christmas.

I actually have had a post written since last weekend, but I just haven’t downloaded and edited the photos and inserted them. It’s about Christmas dinner. Perhaps you will see it before then.

At present, I am working on Day 2 of sloth, accentuated by a nasty sinus flare-up that has me croaking like a frog, popping steroids and Benadryl and Sudafed and Zyrtec and some antibiotic pill that’s approximately 1.5 inches long, and doing only the minimum necessary to get through the day.

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Yum. Pure veggie goodness.

Yum. Pure veggie goodness.

Everything on this plate came from the Farmers’ Market.

I love spring.

I took a notion I wanted to roast the carrots and beets I’d picked up almost two weeks ago at the market, and when I grabbed them from the fridge to prep, there were the radishes.

H’mmm. I never cooked a radish before. Why not?

All pretty and ready for the oven.

All pretty and ready for the oven.

So I promptly prepared this pan of veggies for the oven. The beets and carrots got tossed in olive oil first; the radishes, in truffle oil. The beets got a sprinkle of coriander and cardamon because, well, I just thought coriander and cardamon would go well on them. The carrots got a sprinkle of cumin, because I KNOW carrots go well with cumin. The radishes went nekkid into the oven but for the truffle oil, on the basis I thought the peppery taste of the truffle oil would go nicely with the peppery taste of the radishes.

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