These days the temperature varies from 9°- 14°C or 47°-57°F, a big one turned slightly red a few days ago and I took it inside. The late riping cherries are still eatable as salads.
I have some young shoots of purple basils, there aren’t much growth after like 6 weeks outside, maybe I will take them indoors and use a grow light.
Here’s the pork roast and the carrots/peppers I roasted yesterday. Reheated those in a little splash of heavy cream and a few shavings of fresh nutmeg. Also made fregola (Sardinian round pasta) - sauteed thinly sliced shallots and minced thyme in TPST of butter, then tossed the fregola into that and TPST of parm/pecorino, with a little minced parsley. Good stuff!
Using shoulder for the pork roast was def the way to go.
Tonight we were celebrating daughter’s 11th birthday. After a weekend of festivities and excitement, tonight (a school night) she wanted to have a birthday dinner at home. She picked the menu: steaks, crispy Brussels sprouts, roasted cauliflower and crunchy chickpeas, roasted broccoli and baby new potatoes. Chocolate lava cakes for dessert.
It all turned out great. Particularly for a weeknight, leaving the city early enough to get home to cook and celebrate. The ribeyes from the specialty butcher were truly exceptional and were cooked stovetop on screaming hot cast iron to each of our desired temperature (med rare to medium).
Now relaxing with a glass of 2008 Cabernet (the year of her birth) with hubby, toasting our sweet, special girl.
I LOVE the shoulder. I wish I could make mine look like that. . I have to get “country style ribs” since I’d be eating it alone. Do you know if it was “Boston”, “butt” or picnic"? Where I am, the picnic has the skin, so probably not.
Oops I did it again (no photo). But so good. I was inspired by some reading I’d been doing on local steakhouses. Steak, winter squash puree, sauteed maple bacon brussels sprouts, cheesy rice and kale bake with crunchy breadcrumb topping. Oh yeah.
i’m not sure, but it looked like country style ribs, in that it was a very flat piece, and just under 2 lbs. probably butt, but again, a very small one.