"Bacon is the candy of meat."

Saturday, December 8, 2007

Recent eats

Yeah, yeah, I know, I suck. It's been ages since my last post, and even longer since regular posting was going on. Honestly, I've just gotten really busy and tired and not that interested in eating anything that someone else didn't cook for me.

However, I have somehow managed to continue taking in sustenance, and, unsurprisingly, pork products have figured in heavily. For example, tonight I made one of my favorites, inspired by a Donna Hay dish from her excellent cookbook Off The Shelf. This is a pork roast which you simply slather with whole-grain mustard, drizzle with honey, and sprinkle with oregano. You can salt and pepper it, you can roast it on a bed of carrots and parsnips, or you can leave it alone, as I did. With that I made some roasted cauliflower with olive oil, salt, and pepper, and though everything was kind of beige, it was delicious. What I love about this dish is the only prep tool that gets dirty is a knife to spread the mustard. You don't even have to dirty a mixing bowl.

Some other good stuff I've eaten lately:

  • at Mr. Gateau's office party -- buffalo "sliders" with smoked cheddar and bacon, on brioche buns
  • breakfast of two microwaved eggs (I do these in little Pyrex dishes, 29 seconds each for a runny yolk) topped with Chilean hot sauce my friend Dave gave me and several strips of bacon on the side, plus tea
  • breakfast of steel cut oatmeal with cinnamon, brown sugar, and a little vanilla sugar
  • barbecue brisket and pulled pork, plus bacon-studded collards and baked beans at a new place that opened near my home, praise the lord
  • buddha's delight (tofu skin stuffed with mixed vegetables and deep fried, with vinegar sauce) at the shockingly wonderful Chinese restaurant near my office, plus excellent steamed pork buns
  • cranberry-fig-port-rosemary-balsamic vinegar sauce I made for Thanksgiving and could eat with a spoon
  • brandy-marinated dried cherries (aka "Casey's Boozy Cherries") I made a while ago and just discovered in the pantry. If I keel over from botulism, you'll know why

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