Hiya folks!

I finished a contract this morning...and I am now on vacation til
October 22nd!

I stopped at the markets on the way home, and scored some lovely pork
shoulder roasts...at $0.99/pound. Each is about 6-7 pounds and I am
thinking about picking up one more. I have plans for these, some of
which will probably be accomplished this week. One is going to be
smoked, for pulled pork. And one will be saved for a Caribbean pork
braise...from All About Braising, by Molly Stevens.
But the one that is really making me drool is a mock porchetta. I was
perusing the Zuni Cafe Cookbook this last week, and came across her
recipe for this. I could barely finish reading the recipe, cause I
salivating so much.
I think this roast is calling my name. For one reason, I stopped at
the farmers market and found fresh rosemary and sage, both of which
are used to season the porchetta. And I found lovely Winesap
apples..which have to be turned into something. Not sure what
yet...but pork and apples are a natural, right?? At least to me they
are. And I grew up with Winesaps, and I think they are the best
apple!!
Also got fresh tomatoes. I think it is getting near the end of the
season here...and I loaded up on them. Each stall had prettier
tomatoes than the last one...so I bought way more than I need. Now I
need to find a way to use them all up, other than just eating them
plain.

I think this will be a week of cooking, eating, experimenting. I am
getting antsy lately..and feel like I am in a cooking rut. I want to
fix something entirely new to me...but I am not sure what. I am
thinking I will try the no-knead bread at last. And I have so many
new cookbooks of cuisines that are really new to me. Like Cradle of
Flavor, which is Malaysian. I haven't fixed anything from that
cookbook, and it seems to have some enticing recipes. I have other
newish cookbooks too..and many not so new. And for other ideas, I
can turn to eGullet. They have had a pot au feu cookoff for the past
week or so..and that is something I have never done. The weather is
starting to get right for stuff like this....

Anyone else interested in cooking something brand new-to-them? Whats
on your list for the coming week?

Christine