We got a late start planning tonight's meal because of a yoga lesson
that happened at our house this afternoon. I know. But it was a
special treat for a friend. And it turned out nice, by all estimates.

So D and I schlepped off to the store to see what was what. A pork
loin spoke to me from the meat counter. So did a small head of nappa
cabbage, a bag of lemons, some cilantro, and some marked down toasted
bread rounds.

Back home I split the loin open and tossed in some chopped garlic,
salt, pepper, and tarragon before tying it back up. I used to be
better at tiying up a chunk of meat than I am tonight, but eventually,
it got done. I set the roast in a baking pan, rubbed Dijon mustard,
lemon juice and salt on it, and added the roughly chopped nappa. It's
in the over at 375 (convection) right now. I pulled the nappa out a
few minutes ago. It's in the warming oven.

I added chopped red onions to some leftover blackeyes from yesterday.
Tossed in some finely minced serrano chile (just a touch), some minced
cilantro, some olive oil, lime juice, and salt. Pea salad!

I also made a salad from a navel orange (sliced and the slices
quartered), red grapefruit sections, and a chopped avocado. I added
olive oil, salt, and mint.

I made a sauce for the meat from some home made chicken stock and
shallots sweated in olive oil, seasoned with salt and pepper and a bit
of tarragon. The prepared toast rounds are in the warming oven ready
to accept the sauce and pork for those of us who will eat carbs. The
rest of us will eat the rest of it all.

modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore