brooklyn1 wrote:
> http://i46.tinypic.com/20rsbap.jpg
>

Sheldon that looks wonderful, now I'm in the mood for pork loin and
baked squash. :-P


Becca

On Sun, 06 Dec 2009 19:24:29 -0600, Becca > wrote:

>brooklyn1 wrote:
>> http://i46.tinypic.com/20rsbap.jpg
>>
>
>Sheldon that looks wonderful, now I'm in the mood for pork loin and
>baked squash. :-P
>
>
>Becca

Seasoned with Penzeys adobo, s n' p, a drizzle of olive oil, a little
light brown sugar on the squash, in a 350ºF oven for like 3 hours
(pork was just over 5 lbs). Yesterday I had mine hot out of the
oven... today nuked squash for brunch, a cold sliced pork sammiche on
a hard kiaser roll with mayo and ketchup for dinner. Tomorrow I may
do some with fly lice. Then it'll be time to freeze the last third.
Little did I realize that I had the last of a previously roasted pork
loin in the freezer, oh well. I'm thinking a big pot of lentil soup. I
have two one pound bags of regular brown lentils, but I also have a
one pound bag of red lentils (never cooked these before), searched for
recipes but all looked about the same, and not very interesting...
cook to death and add lemon, sounds disgusting... I'm thinking a
chicken soup, will it work? Anyone know how to cook red lentils in an
interesting way, not interested in vegetarian nor do I want to cook
lentils to mush... and I hate lamb, Baaaaad!

On Sun, 06 Dec 2009 19:24:29 -0600, Becca > wrote:

>brooklyn1 wrote:
>> http://i46.tinypic.com/20rsbap.jpg
>>
>
>Sheldon that looks wonderful, now I'm in the mood for pork loin and
>baked squash. :-P
>
Groan! You two are tempting me... all I need is mashed potatoes and
I'm all over it.

As it is, I have two days worth of cooking in mind: (1) Carbonara and
(2) mongo (mung) beans cooked with a smoked turkey leg you (rfc) guys
*made* me buy today instead of a ham hock.

--
I love cooking with wine.
Sometimes I even put it in the food.