Dinner last night:

Pork Loin Roast, rubbed with fresh rosemary and cracked black
peppercorns.

Baked acorn squash stuffed with wild rice, onions, mushrooms,
and feta cheese.

Crostini of onion slices, apples, and sharp cheddar.

Classic whole-berry cranberry sauce.

Green salad with optional add-ons of dried cranberries, toasted
walnuts, and/or blue cheese crumbles.

Locally produced apple cider.

Spice cake with butterscotch pudding / pumpkin pie filling and
cream cheese icing.

A few pictures (start here):
<http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>

--
Silvar Beitel

On 10/12/2014 10:06 AM, wrote:
> Dinner last night:
>
> Pork Loin Roast, rubbed with fresh rosemary and cracked black
> peppercorns.

>
> A few pictures (start here):
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>
>

Good looking meal. I'm thinking pork roast tonight too, something with
apples, maybe a roasted butternut squash. Maybe I'll copy you on the
cider instead of wine.

On Sun, 12 Oct 2014 07:06:30 -0700 (PDT),
wrote:

>Dinner last night:
>
>Pork Loin Roast, rubbed with fresh rosemary and cracked black
>peppercorns.
>
>Baked acorn squash stuffed with wild rice, onions, mushrooms,
>and feta cheese.
>
>Crostini of onion slices, apples, and sharp cheddar.
>
>Classic whole-berry cranberry sauce.
>
>Green salad with optional add-ons of dried cranberries, toasted
>walnuts, and/or blue cheese crumbles.
>
>Locally produced apple cider.
>
>Spice cake with butterscotch pudding / pumpkin pie filling and
>cream cheese icing.
>
>A few pictures (start here):
><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>

That looks wonderful. You set a lovely table.

koko

--

Food is our common ground, a universal experience
James Beard

> wrote in message
...
> On Sun, 12 Oct 2014 07:06:30 -0700 (PDT),
> wrote:
>
>>Dinner last night:
>>
>>Pork Loin Roast, rubbed with fresh rosemary and cracked black
>>peppercorns.
>>
>>Baked acorn squash stuffed with wild rice, onions, mushrooms,
>>and feta cheese.
>>
>>Crostini of onion slices, apples, and sharp cheddar.
>>
>>Classic whole-berry cranberry sauce.
>>
>>Green salad with optional add-ons of dried cranberries, toasted
>>walnuts, and/or blue cheese crumbles.
>>
>>Locally produced apple cider.
>>
>>Spice cake with butterscotch pudding / pumpkin pie filling and
>>cream cheese icing.
>>
>>A few pictures (start here):
>><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>
>
> I'd like the pork and I always enjoy eating at a nicely set table

That pork looks fantastic, but I would probably eat it while standing over
the sink. Saves time.

On Sun, 12 Oct 2014 07:06:30 -0700 (PDT),
wrote:

> Dinner last night:
>
> Pork Loin Roast, rubbed with fresh rosemary and cracked black
> peppercorns.
>
> Baked acorn squash stuffed with wild rice, onions, mushrooms,
> and feta cheese.
>
> Crostini of onion slices, apples, and sharp cheddar.
>
> Classic whole-berry cranberry sauce.
>
> Green salad with optional add-ons of dried cranberries, toasted
> walnuts, and/or blue cheese crumbles.
>
> Locally produced apple cider.
>
> Spice cake with butterscotch pudding / pumpkin pie filling and
> cream cheese icing.
>
> A few pictures (start here):
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>

That's quite a feast! How many people were there?


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/12/2014 9:06 AM, wrote:
> Dinner last night:
>
> Pork Loin Roast, rubbed with fresh rosemary and cracked black
> peppercorns.
>
> Baked acorn squash stuffed with wild rice, onions, mushrooms,
> and feta cheese.
>
> Crostini of onion slices, apples, and sharp cheddar.
>
> Classic whole-berry cranberry sauce.
>
> Green salad with optional add-ons of dried cranberries, toasted
> walnuts, and/or blue cheese crumbles.
>
> Locally produced apple cider.
>
> Spice cake with butterscotch pudding / pumpkin pie filling and
> cream cheese icing.
>
> A few pictures (start here):
> <http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>

Everything looks wonderful, you set a beautiful table.

Becca

On Sun, 12 Oct 2014 07:06:30 -0700 (PDT),
wrote:

>Dinner last night:
>
>Pork Loin Roast, rubbed with fresh rosemary and cracked black
>peppercorns.
>

snip
>A few pictures (start here):
><http://s1196.photobucket.com/user/Silvar_Beitel/media/RFC/Dinner%2010-11-14/IMG_0594_1_zpsbafae67d.jpg.html?sort=4&o=0>

What a lot of work! The pork looks delicious. I love rosemary with
pork. Beautiful table set.
Janet US

On Sunday, October 12, 2014 12:00:38 PM UTC-4, sf wrote:
>
> That's quite a feast! How many people were there?

Just four. Son and girlfriend and Mrs. B. and me.

No special occasion. Just got the urge to pursue a
theme.

--
Silvar Beitel

On Sunday, October 12, 2014 1:10:44 PM UTC-4, Janet Bostwick wrote:
>
> What a lot of work!

It wasn't that much! The trick was to start early, work in the
short chunks of time any one step takes, and use the dead time
(e.g. waiting for the cake to cool, or the pork to roast) to do
other, non-cooking projects (or goof off :-) ). I had all
afternoon.

> The pork looks delicious. I love rosemary with pork.

Oh yeah! Fresh crushed rosemary, salt and pepper (sometimes
with minced garlic) is my "go-to" rub for pork, chicken or
beef roasts.

> Beautiful table set.

Thanks! Several people have commented on it, but you're all
being too kind. I just got the bug to drag out the nice china
and stemware.

--
Silvar Beitel

Last night's supper:

I marinated a pork roast overnight in a mixture of minced onion,
garlic, pepper, salt, olive oil, apple cider and fresh cranberries.

Yesterday I took the roast out of the marinade bag and browned it. I
then set it on a rack in a roasting pan, surrounded with baby carrots,
sliced onions, and a double handful of fresh cranberries. I poured a
bottle of hard cider over all, followed by fresh ground pepper and
coarse salt. I quartered a cabbage and set it aside to put in the pan
a few minutes before the roast was done. I cooked the roast covered
until the last fifteen minutes, when I removed the cover and added the
cabbage quarters.

I also made a harvest medley side dish. I drizzled a bit of olive oil
on a cookie sheet, then tossed on it cubed butternut squash, sliced
carrots, chunks of onions, apples cut into eighths, and another double
handful of fresh cranberries. Drizzled a bit more olive oil over it,
more fresh ground pepper and coarse salt. I let this roast uncovered
on the bottom of the oven.

Oh, was it all good. The pork came out juicy, tender, and nicely
flavored. I reduced the pan juices to pour over the sliced meat and
veg. The vegetables that had cooked/steamed in the hard
cider/cranberry mixture were tender and tangy. The harvest medley was
simply outstanding with contrasting textures and flavors: firm/tender,
savory/sour/sweet. Every bite was wonderful, especially those that had
a bit of roasted cranberry to give a little extra fruity tang.

On Monday, October 13, 2014 8:53:47 AM UTC-4, Moe DeLoughan wrote:
> Last night's supper:
>
> I marinated a pork roast overnight in a mixture of minced onion,
> garlic, pepper, salt, olive oil, apple cider and fresh cranberries.
>
> Yesterday I took the roast out of the marinade bag and browned it. I
> then set it on a rack in a roasting pan, surrounded with baby carrots,
> sliced onions, and a double handful of fresh cranberries. I poured a
> bottle of hard cider over all, followed by fresh ground pepper and
> coarse salt. I quartered a cabbage and set it aside to put in the pan
> a few minutes before the roast was done. I cooked the roast covered
> until the last fifteen minutes, when I removed the cover and added the
> cabbage quarters.
>
> I also made a harvest medley side dish. I drizzled a bit of olive oil
> on a cookie sheet, then tossed on it cubed butternut squash, sliced
> carrots, chunks of onions, apples cut into eighths, and another double
> handful of fresh cranberries. Drizzled a bit more olive oil over it,
> more fresh ground pepper and coarse salt. I let this roast uncovered
> on the bottom of the oven.
>
> Oh, was it all good. The pork came out juicy, tender, and nicely
> flavored. I reduced the pan juices to pour over the sliced meat and
> veg. The vegetables that had cooked/steamed in the hard
> cider/cranberry mixture were tender and tangy. The harvest medley was
> simply outstanding with contrasting textures and flavors: firm/tender,
> savory/sour/sweet. Every bite was wonderful, especially those that had
> a bit of roasted cranberry to give a little extra fruity tang.

That all sounds great!

I have at least 4 butternut squashes still hiding in the garden.
Besides the obligatory soup, I will likely do something like your
medley with some of it. Anything with cranberries in it is OK by me!

I'm planning on making a soup out of my autumn-themed dinner
leftovers for dinner tonight, but am not quite sure what I want to
do yet.

--
Silvar Beitel

On Mon, 13 Oct 2014 07:53:47 -0500, Moe DeLoughan >
wrote:

> Last night's supper:
>
> I marinated a pork roast overnight in a mixture of minced onion,
> garlic, pepper, salt, olive oil, apple cider and fresh cranberries.
>
> Yesterday I took the roast out of the marinade bag and browned it. I
> then set it on a rack in a roasting pan, surrounded with baby carrots,
> sliced onions, and a double handful of fresh cranberries. I poured a
> bottle of hard cider over all, followed by fresh ground pepper and
> coarse salt. I quartered a cabbage and set it aside to put in the pan
> a few minutes before the roast was done. I cooked the roast covered
> until the last fifteen minutes, when I removed the cover and added the
> cabbage quarters.
>
> I also made a harvest medley side dish. I drizzled a bit of olive oil
> on a cookie sheet, then tossed on it cubed butternut squash, sliced
> carrots, chunks of onions, apples cut into eighths, and another double
> handful of fresh cranberries. Drizzled a bit more olive oil over it,
> more fresh ground pepper and coarse salt. I let this roast uncovered
> on the bottom of the oven.
>
> Oh, was it all good. The pork came out juicy, tender, and nicely
> flavored. I reduced the pan juices to pour over the sliced meat and
> veg. The vegetables that had cooked/steamed in the hard
> cider/cranberry mixture were tender and tangy. The harvest medley was
> simply outstanding with contrasting textures and flavors: firm/tender,
> savory/sour/sweet. Every bite was wonderful, especially those that had
> a bit of roasted cranberry to give a little extra fruity tang.

Everything sounds delicious!


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"sf" > wrote in message
...
> On Mon, 13 Oct 2014 07:53:47 -0500, Moe DeLoughan >
> wrote:
>
>> Last night's supper:
>>
>> I marinated a pork roast overnight in a mixture of minced onion,
>> garlic, pepper, salt, olive oil, apple cider and fresh cranberries.
>>
>> Yesterday I took the roast out of the marinade bag and browned it. I
>> then set it on a rack in a roasting pan, surrounded with baby carrots,
>> sliced onions, and a double handful of fresh cranberries. I poured a
>> bottle of hard cider over all, followed by fresh ground pepper and
>> coarse salt. I quartered a cabbage and set it aside to put in the pan
>> a few minutes before the roast was done. I cooked the roast covered
>> until the last fifteen minutes, when I removed the cover and added the
>> cabbage quarters.
>>
>> I also made a harvest medley side dish. I drizzled a bit of olive oil
>> on a cookie sheet, then tossed on it cubed butternut squash, sliced
>> carrots, chunks of onions, apples cut into eighths, and another double
>> handful of fresh cranberries. Drizzled a bit more olive oil over it,
>> more fresh ground pepper and coarse salt. I let this roast uncovered
>> on the bottom of the oven.
>>
>> Oh, was it all good. The pork came out juicy, tender, and nicely
>> flavored. I reduced the pan juices to pour over the sliced meat and
>> veg. The vegetables that had cooked/steamed in the hard
>> cider/cranberry mixture were tender and tangy. The harvest medley was
>> simply outstanding with contrasting textures and flavors: firm/tender,
>> savory/sour/sweet. Every bite was wonderful, especially those that had
>> a bit of roasted cranberry to give a little extra fruity tang.
>
> Everything sounds delicious!

It certainly does!! Mind was very simple. I roasted a piece of pork loin,
sliced it and dressed it with a sauce made with pancetta, mushrooms,
shallots and double cream, accompanied with roast potatoes and butter
cabbage. It was good


--
http://www.helpforheroes.org.uk/shop/

Wow - somebody slaved a lot in the kitchen. Is that a normal evening meal?

On Monday, October 13, 2014 12:23:07 PM UTC-4, wrote:
>
> I'm planning on making a soup out of my autumn-themed dinner
> leftovers for dinner tonight, but am not quite sure what I want to
> do yet.

What I did:

1 ea. onion, carrot, celery stalk
2 potatoes, 1/2 turnip
All of the above coarsely chopped, softened in 2 T butter.
2 c. chicken/turkey broth
1 c. pumpkin puree
2 c. crushed peppermint candies
1 large sprig rosemary, leaves removed and chopped
1 1/2 c. wild rice pilaf from Saturday (mostly wild rice,
lesser quantities of onion, mushrooms, feta)
S & P to taste

Simmered for "a while" then partially pureed with a stick
blender for a creamy texture but one that still had some
tooth to it.

Turned out pretty well.

--
Silvar Beitel

On Monday, October 13, 2014 4:12:33 PM UTC-4, Kalmia wrote:
> Wow - somebody slaved a lot in the kitchen. Is that a normal evening meal?

No.

Usually I just throw some kibble in their bowls, maybe freshen
up their water dish if I remember.

--
Silvar Beitel

On Tuesday, October 14, 2014 6:46:36 AM UTC-5, wrote:
> On Monday, October 13, 2014 12:23:07 PM UTC-4, wrote:
> > I'm planning on making a soup out of my autumn-themed dinner
> > leftovers for dinner tonight, but am not quite sure what I want to
> > do yet.
> What I did:
> 1 ea. onion, carrot, celery stalk
> 2 potatoes, 1/2 turnip
> All of the above coarsely chopped, softened in 2 T butter.
> 2 c. chicken/turkey broth
> 1 c. pumpkin puree
> 2 c. crushed peppermint candies
> 1 large sprig rosemary, leaves removed and chopped
> 1 1/2 c. wild rice pilaf from Saturday (mostly wild rice,
> lesser quantities of onion, mushrooms, feta)
> S & P to taste
> Simmered for "a while" then partially pureed with a stick
> blender for a creamy texture but one that still had some
> tooth to it.
> Turned out pretty well.
> --
> Silvar Beitel

I'm really hoping this ingredient is just there to see if anyone
is paying attention:
> 2 c. crushed peppermint candies

Alternately, maybe you didn't mean cups but maybe 2 pieces of candy?
That wouldn't be my preference, but I can see how it might work with
the other flavors.

2 cups of candy in a savory soup, though - that seems crazy

On Tuesday, October 14, 2014 9:50:42 AM UTC-4, Michelle wrote:
> On Tuesday, October 14, 2014 6:46:36 AM UTC-5, wrote:
> > On Monday, October 13, 2014 12:23:07 PM UTC-4, wrote:
> > > I'm planning on making a soup out of my autumn-themed dinner
> > > leftovers for dinner tonight, but am not quite sure what I want to
> > > do yet.
> > What I did:
> > 1 ea. onion, carrot, celery stalk
> > 2 potatoes, 1/2 turnip
> > All of the above coarsely chopped, softened in 2 T butter.
> > 2 c. chicken/turkey broth
> > 1 c. pumpkin puree
> > 2 c. crushed peppermint candies
> > 1 large sprig rosemary, leaves removed and chopped
> > 1 1/2 c. wild rice pilaf from Saturday (mostly wild rice,
> > lesser quantities of onion, mushrooms, feta)
> > S & P to taste
> > Simmered for "a while" then partially pureed with a stick
> > blender for a creamy texture but one that still had some
> > tooth to it.
> > Turned out pretty well.
>
> I'm really hoping this ingredient is just there to see if anyone
> is paying attention:
> > 2 c. crushed peppermint candies

Bingo! (I'm glad *someone* is :-) )

But I did forget an ingredient in the list above: ~1/4 cup of dry
white wine added near the end.

--
Silvar Beitel

On 10/14/2014 10:11 AM, wrote:
> On Tuesday, October 14, 2014 9:50:42 AM UTC-4, Michelle wrote:
>> On Tuesday, October 14, 2014 6:46:36 AM UTC-5, wrote:
>>> On Monday, October 13, 2014 12:23:07 PM UTC-4, wrote:
>>>> I'm planning on making a soup out of my autumn-themed dinner
>>>> leftovers for dinner tonight, but am not quite sure what I want to
>>>> do yet.
>>> What I did:
>>> 1 ea. onion, carrot, celery stalk
>>> 2 potatoes, 1/2 turnip
>>> All of the above coarsely chopped, softened in 2 T butter.
>>> 2 c. chicken/turkey broth
>>> 1 c. pumpkin puree
>>> 2 c. crushed peppermint candies
>>> 1 large sprig rosemary, leaves removed and chopped
>>> 1 1/2 c. wild rice pilaf from Saturday (mostly wild rice,
>>> lesser quantities of onion, mushrooms, feta)
>>> S & P to taste
>>> Simmered for "a while" then partially pureed with a stick
>>> blender for a creamy texture but one that still had some
>>> tooth to it.
>>> Turned out pretty well.
>>
>> I'm really hoping this ingredient is just there to see if anyone
>> is paying attention:
>>> 2 c. crushed peppermint candies
>
> Bingo! (I'm glad *someone* is :-) )
>
> But I did forget an ingredient in the list above: ~1/4 cup of dry
> white wine added near the end.
>

I was going to say, "you lost me at the peppermint candies", but then
I figured well, to each his own.

> wrote in message
...
> On Tuesday, October 14, 2014 9:50:42 AM UTC-4, Michelle wrote:
>> On Tuesday, October 14, 2014 6:46:36 AM UTC-5,
>> wrote:
>> > On Monday, October 13, 2014 12:23:07 PM UTC-4,
>> > wrote:
>> > > I'm planning on making a soup out of my autumn-themed dinner
>> > > leftovers for dinner tonight, but am not quite sure what I want to
>> > > do yet.
>> > What I did:
>> > 1 ea. onion, carrot, celery stalk
>> > 2 potatoes, 1/2 turnip
>> > All of the above coarsely chopped, softened in 2 T butter.
>> > 2 c. chicken/turkey broth
>> > 1 c. pumpkin puree
>> > 2 c. crushed peppermint candies
>> > 1 large sprig rosemary, leaves removed and chopped
>> > 1 1/2 c. wild rice pilaf from Saturday (mostly wild rice,
>> > lesser quantities of onion, mushrooms, feta)
>> > S & P to taste
>> > Simmered for "a while" then partially pureed with a stick
>> > blender for a creamy texture but one that still had some
>> > tooth to it.
>> > Turned out pretty well.
>>
>> I'm really hoping this ingredient is just there to see if anyone
>> is paying attention:
>> > 2 c. crushed peppermint candies
>
> Bingo! (I'm glad *someone* is :-) )
>
> But I did forget an ingredient in the list above: ~1/4 cup of dry
> white wine added near the end.

I did see it but couldn't imagine why it was there.