eating and living
Apr. 15th, 2009 09:15 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
gfrancieIt was a day spent in front of the stove. Which is always a good day.
Last night I had been reading a book that mentioned Julia Child and I realized it had been awhile since I perused Mastering the Art of French Cooking and I had a boneless pork loin I needed to put to use. So I got up this morning and looked through things and ended up marinating the pork in a salt/spice rub all day.
I made some Maple Syrup Bars in the Fannie Farmer cookbook. I had been wanting to make them for awhile. Senor Onion helped me. It is kind of a two-part cookie. It has a butter-cookie base and then the topping is kind of like pecan pie but with a pronounced maple syrup flavor. I think it has a nice variety of texture and flavor. And small pieces go a long way. Though sometimes one isn't so keen on the small pieces.
I took the pork and browned it and then roasted it with vegetables. It made a great dish with the eventual gravy. (also served asparagus with that)
Then I put bread on to rise.
Somewhere in the midst of cooking, I did some laundry, helped a small child color, do jig-saw puzzles, water some plants and play with his color-forms.
Excitement city.
Books have been arriving in the mail as of late. The world is trying to keep me occupied. I appreciate that.
Last night I had been reading a book that mentioned Julia Child and I realized it had been awhile since I perused Mastering the Art of French Cooking and I had a boneless pork loin I needed to put to use. So I got up this morning and looked through things and ended up marinating the pork in a salt/spice rub all day.
I made some Maple Syrup Bars in the Fannie Farmer cookbook. I had been wanting to make them for awhile. Senor Onion helped me. It is kind of a two-part cookie. It has a butter-cookie base and then the topping is kind of like pecan pie but with a pronounced maple syrup flavor. I think it has a nice variety of texture and flavor. And small pieces go a long way. Though sometimes one isn't so keen on the small pieces.
I took the pork and browned it and then roasted it with vegetables. It made a great dish with the eventual gravy. (also served asparagus with that)
Then I put bread on to rise.
Somewhere in the midst of cooking, I did some laundry, helped a small child color, do jig-saw puzzles, water some plants and play with his color-forms.
Excitement city.
Books have been arriving in the mail as of late. The world is trying to keep me occupied. I appreciate that.
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no subject
Date: 2009-04-16 06:00 am (UTC)no subject
Date: 2009-04-16 02:55 pm (UTC)no subject
Date: 2009-04-16 01:23 pm (UTC)no subject
Date: 2009-04-16 02:58 pm (UTC)1/8 tsp ground pepper
1/4 tsp ground thyme/sage
1/8 tsp ground bay leaf
pinch of all spice
1/2 clove mashed garlic
And this is per pound of pork. So just double/quadruple/whatever for however much pork you have around. Combine all of the ingredients and rub into the pork. Put the pork in a bowl and cover up and put it in the fridge.
And then you scrape off the rub/marinade before cooking and pat the meat dry.