monday so far

[gfrancie]

I went to the butcher and got some pork. Now it is braising in some cider. There will also be a gratin and a salad as we must not end up with rickets or scurvy or whatever it is people end up with when they live on a diet of 100 calorie snack packs and crystal-lite. Not that I would live on a diet of that but you know what I mean. I am eating green things because green things are good. Green. Good. Okay.

Mind you the gratin has truffle salt in it so we are pretending we don't live in austere times where everyone eats stone soup and wears a lot of grey and looks about as excited as a figure in a Grant Wood painting.

I had a nice chat with my brother Tom today. We often play telephone tag and so when we are finally able to chat like two live people it is pleasant.

Comments

[cutebutpsycho99.livejournal.com]

I might need to try doing cider-braised pork.

As for green veg -- it's always amusing trying to get people to eat that around here. Unless it's drowning in butter, they're not interested.

[gfrancie.livejournal.com]

recipe (http://www.deliaonline.com/recipes/main-ingredient/pork/pork-braised-in-cider-vinegar-sauce.html)

[my-ophelia.livejournal.com]

I had last minute surprise guests for dinner Saturday night, and was able to whip up a nice fettuccine and meat sauce.
Like you, I was unable to omit the greens, but when I tossed together a quick "spring mix" salad, no one touched it. And it turned out to be a great salad!

Logan was good and finished his greens (which is how I know they were good), but my guests didn't stop chowing down on the pasta until they were stuffed and had no room for salad.

These people, and their inability to ingest anything green.

[jessica-dwg.livejournal.com]

I made a gratin with a tiny bit of truffle butter (and all the cheese. ALL of it) for a dinner with friends last week, and oh man. I felt slightly ridiculous spending $5 on 2 ounces of butter, but it has been more than worthwhile. I slip a teaspoon into this or that (on my Thanksgiving leftover mashed potatoes: OMG so good).

[emmabovary.livejournal.com]

I made a gratin last weekend using a some celeriac (I think that is what that celery root bulb is called in english) slices as well as the potato slices...maybe 25% celeriac to potato. (No more or Phil would not have touched it....TOO MUCH HEALTH!).

Try it....it's a nice variation on a gratin dauphinois.

Plus I got to break in my new mandoline. Good times!

[oxymoron67.livejournal.com]

mmmm.... pork.

mmm... gratin.

[utsi.livejournal.com]

pork... cider... memories are stirring. tastebuds are starting to demand things of the brain/body (& obviously to the extent i can't spell :P)

greens- i've got the cats hooked on kale :) see we eat our greens around here. lots of good vitamens & things to be found therein. okay, one cat prefers romaine to kale - but