Yee-hah!
Both my chicks and the chick-ette are here. Married-In chick comes
tomorrow after work.
I fixed a boneless pork loin roast (Sam's Club, bought several months
ago and frozen) for supper last night before we fetched First Born Chick
from the airport. I rubbed some Penzeys Bicentennial Rub on the meat
about an hour before roasting it. Good stuff! Parsley-buttered
potatoes accompanied, and cole slaw with Mom's vinegar and oil
dressing. Also available was this Cherry Chipotle Relish-y thing I made
up:

* Exported from MasterCook Mac *

Cherry Chipotle Relish

Recipe By : Barb Schaller 6-05, posted to r.f.cooking 6/30/05
Serving Size : 1 Preparation Time :0:20
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp olive oil
1/2 small onion -- finely minced
(maybe 1/4 cup)
1 garlic clove -- finely minced
2 chipotle peppers in adobo sauce -- finely chopped
1 cup M.A. Gedney Cherry Preserves <cough>
1 tbsp adobo sauce
1 tbsp cider vinegar

Heat the oil in a small saucepan and cook the onion and garlic in it for
a few minutes. Add remaining ingredients, bring to a boil, then reduce
heat and simmer for about5 minutes. Cool before serving with roast meat
or with a sandwich. Makes about one cup. Refrigerate leftovers. It
packs a sneaky bite.
- - - - - - - - - - - - - - - - - -

After we got home, FBC mentioned he'd not eaten all day and I offered
him a cold roast pork sandwich. From his sister, I heard, "What about
me? I'm hungry, too." <sigh - kids!> Well, of course I'll make you a
sandwich, too, Sweetie -- We're The Girls! I put a small bit of the
relish on their plate to accompany the sandwich and Chris thought that
was a VERY fine plan. Beck had been snarfing it at supper time, too.

And this morning at 0530 I heard Rob talking, like maybe in his sleep.
Not. Chick-ette was standing next to him and discussing their day.
"Get up, Grandpa. Let's play Legos." It's 0645 and for the last 45
minutes they've been watching Pocahontas. Light a candle.
--
-Barb, <http://www.jamlady.eboard.com> 6/17/05 Pictures & story
from Notable Women's Dinner at the Governor's Residence.

In article >,
Melba's Jammin' > wrote:

> Yee-hah!
> Both my chicks and the chick-ette are here. Married-In chick comes
> tomorrow after work.
> I fixed a boneless pork loin roast (Sam's Club, bought several months
> ago and frozen) for supper last night before we fetched First Born Chick
> from the airport. I rubbed some Penzeys Bicentennial Rub on the meat
> about an hour before roasting it. Good stuff! Parsley-buttered
> potatoes accompanied, and cole slaw with Mom's vinegar and oil
> dressing. Also available was this Cherry Chipotle Relish-y thing I made
> up:
>
> * Exported from MasterCook Mac *
>
> Cherry Chipotle Relish
>
> Recipe By : Barb Schaller 6-05, posted to r.f.cooking 6/30/05
> Serving Size : 1 Preparation Time :0:20
> Categories : Condiments
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 tsp olive oil
> 1/2 small onion -- finely minced
> (maybe 1/4 cup)
> 1 garlic clove -- finely minced
> 2 chipotle peppers in adobo sauce -- finely chopped
> 1 cup M.A. Gedney Cherry Preserves <cough>
> 1 tbsp adobo sauce
> 1 tbsp cider vinegar
>
> Heat the oil in a small saucepan and cook the onion and garlic in it for
> a few minutes. Add remaining ingredients, bring to a boil, then reduce
> heat and simmer for about5 minutes. Cool before serving with roast meat
> or with a sandwich. Makes about one cup. Refrigerate leftovers. It
> packs a sneaky bite.
> - - - - - - - - - - - - - - - - - -
>
[familial stuff snipped]

The SO would like this stuff, even though we are Gedney-less in Seattle.
I'll have to slum and use another brand, I suppose.

Cindy

--
C.J. Fuller

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