On the food menu today: pork tenderloin rolled in wheat cracker crumbs with
minced garlic, cayenne pepper and a little sea salt. Tuck some sprigs of
rosemary around it and roll it up in heavy aluminium foil. Bake at 350F for
about 30 minutes. Roast some small red potatoes alongside. Start the meal
off with some soup, thusly:

Spinach & Bacon Soup

1 small white onion, finely chopped
2 cloves garlic, minced
1/4 c. flour
1/4 tsp. ground nutmeg
3 c. whole milk
1 can chicken broth
2/3 c. instant mashed potato flakes
1 c. shredded cheese (I used a combination of gruyere, fontina and cheddar)
1 pkg. frozen spinach, thawed and well drained

In a large saucepan, fry bacon over medium heat until crisp. Remove the
bacon pieces to a pan. Drain most of the fat reserving 3 tablespoons
drippings. Saute onion and garlic in bacon drippings until just tender.
Sprinkle with flour and nutmeg; cook and stir until mixture is smooth and
bubbly. Gradually add milk, chicken broth and potato flakes. Cook until
mixture is slightly thickened, about 5 minutes, stirring frequently. Add
bacon, cheese and spinach. Heat gently, stirring constantly, until cheese
is melted and soup is heated through. Do not boil. Makes 5 (1 cup)
servings.

Jill