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afternoon in the kitchen

Every Tuesday we share a meal with the friends who make up what we still call "Bible Study" despite not having opened a Bible together since Zion was born. Call it eight years. But we still get together, and once there are no kids under five in the group we might be able to get back to the studying (that'll be three years from now, unless someone pops out another kid). Unlike our regular Friday evening gathering, which is always at our house and a pot luck, the Tuesday dinner rotates among four families (well, 4.25 counting 5th Tuesdays) who make up the group. So we get three free dinners out per month—but when it's at our house we have to do some work. Well, let me tell you, today I did extra.

Yesterday evening Leah asked me what I was planning to cook, since she was going to Whole Foods and cook pick up what was necessary. When I said I had no idea she read me the sale items for inspiration, and we settled on a pork loin. What is a pork loin? I wasn't entirely sure, but it sounded like something that could feed a crowd. (It may surprise you to know that I have never cooked pork; lots of bacon and ham, but no pork.) After some confusion over recipes—it turns out pork loin and pork tenderloin are not at all the same thing!—I figured out basically what I should be doing; and despite my not having a meat thermometer, which was strongly recommended by most sources, it seemed easy enough.

Of course, making a roast seemed fancy enough that I needed some top quality sides to go with it! Mashed potatoes, sure (and I had to do them with the food mill since Lijah didn't care for the lumps last time). Roasted broccoli so we'd have something green. Then in my searching for pork recipes I came across one for butternut squash with maple syrup and sriracha; I'd been wanting a new way to do squash! So I thought I'd try that as well. And then, since I forgot to feed the sourdough starter yesterday, I had to make yeast rolls too.

I have to say, while I'm not sure about pork—my ethical considerations are particularly strong when it comes to pigs—the meal came out so good I might have to shell out real money more often to repeat the experience. Certainly, it was worth all the afternoon's work and stress. Too often I get into a rut, just cooking the things I know how to and buying the same ingredients again and again. Rice and beans mostly. Which would have been fine with one of the young visitors: that's what he asked for when he saw what we had on the table. You can't please everyone all the time. But the evening's meal sure pleased me!

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