So it seems everyone is off to the circus, leaving me to fend for myself culinarily. I find I have to apply special effort to keep eating, and especially things other than cookies.
Yesterday, I slow-roasted a small pork end roast. This is one of my fav cuts with the darker meat being extry tender. Seasoned it with a plentiful sprinkle of salt followed by a little cumin, mustard powder, roasted ground fennel seed, ancho chile, and oregano. Into the oven for several hours at a mere 225 degrees and muy delicioso!
Tonight for my dinner, I chopped up a potato and got it sizzling in my big cast iron skillet. Once they were nicely browned up, I scooched them to one side and added some of the pork roast that I cubed. I also had a nice leftover serving of chicken o’ the woods sliced, sauteed with a little broccoli and sweet pepper that heated up in a little space left in the pan. Some fridge pickles made it complete and wholesome!
