January 2006

This evening, we enjoyed leftovers from last weekend’s dinner (when I said we had a lot left over, I wasn’t kidding!). We ate some more of the pork and finished the sweet potato puree.

We’ve also got some fresh egg pasta dough in the fridge. I had thought about making sweet potato raviolis, but we finished the puree before I could make the raviolis.

This evening, we enjoyed leftovers from last weekend’s dinner. We dined on the leftover pork and sweet potato puree, with a dessert of Sticky Toffee Pudding.

Tonight, we cut into the OTHER roast, which I’d prepared differently than the one we served to our guests. For the guests, I poked the handle of a wooden spoon through the center of the loin and stuffed the resulting tube with apples, shallots, chestnuts, and boursin. I ‘unrolled’ the second roast to make it flat, spread the stuffing on the exposed surface, rolled it up, and tied it. This ‘unrolling’ method provides a lot more of the delicious stuffing, so I’ll use that from now on.

This evening, we enjoyed leftovers from the previous night’s dinner. Because it was cheaper to buy a whole pork loin and butcher it myself than to buy a butchered amount, we ended up with lots of pork. I cooked two roasts for our dinner party and immediately wrapped one up and put it in the fridge. We dined on the leftover pork and sweet potato puree, with a dessert of Sticky Toffee Pudding.

Tonight, we entertained our friends Brian and Milan at our house. We’ve known each other for a couple years now, since we met them at Scilla, the now-closed Japanese/Korean place we used to frequent. They’d invited us out to their new farmhouse a few months back, and we were excited to return the favor.

Wendy &  I prepared the following menu for them:

• Baked Goat Cheese & Pomodoro Appetizer
• Apple & Chestnut Soup with Spiced Cream
• Open Herbed Ravioli with Diver Scallops
• Roast Pork Loin Stuffed with Apples, Chestnuts, and Boursin, atop Sweet Potato Puree and Pan-Roasted Brussel’s Sprouts with Plugra Brown Butter
• Sticky Toffee Pudding

We served each with paired wines, and everything was very good. We had a great time with Brian & Milan!

A simple dinner for us tonight as we stayed home to prep for a party we’re hosting tomorrow night. Wendy ate a Lean Cuisine and I had Chef Boy-Ar-Dee ravioli.