My album campaign has many cool perks available for our supporters. One of them is “The Foodie” and is a
Well here it is…a new year and I haven’t posted since August. I guess it shows how busy being a new parent is. At this point Finn’s about 5 months old and he just got his second tooth. He’s saying syllables, dropping things on the floor and loving family cuddle time in the morning. Despite his early proclivity for blood-curdling screams he’s turning out to be a pretty happy kid.
So my buddy Marc, 5th cousin 4 times removed (or something like that) came over yesterday and shared with us his grandmothers recipe for Swedish meatballs. I know, you’re probably already drooling on your keyboard. It’s probably best if you get a towel or something….seriously. I’ll wait.
Let me start out by saying that there’s a difference between fluid oz. and oz. by weight. This is not how I messed up great-5th-grandma’s recipe, but it makes the error a little less egregious in my mind…I think our error may have led to a great recipe anyways.
Jenn and I love to cook dinner for our friends. Last night we had Phil and Val over to meet Finn for the first time and I wanted to make an easy, mess-free, meal on the grill. So like all good culinary endeavors I headed to the grocery store to make some impulsive purchases. First thing I see when I walk in the door is a big heap of corn. 27 cents an ear. Perfect, I’ll take 7. I stroll back to the meat dept. and what do I see but pork loin roast on sale! This is a great cut of meat if cooked right, and is kind of pricey at $7/lb., but when you can buy one and get one free it’s quite the deal. Lucky for me our local grocery store, Festival, has this deal rather frequently. Anyways…I move on to getting a vegetable. “But Tim…you already have corn, why do you need another vegetable?” Because corn is NOT a vegetable. It’s a grain. We’ve grown to accept corn as a substitute for real vegetables at our cookouts and barbecues beacause it’s tasty, easy to cook, plentiful, cheap, but it’s packed with carbohydrates. It belongs in the same category as pasta, bread and potatoes. So I got what’s in season…fresh green beans!
Okay, so here’s the thing about pork loin roasts…they are tender, juicy, but not terribly flavorful on their own. If you were to just pan-sear it to temperature with a little salt, pepper, and olive oil what you’d get is a hunk Read More — Spicy Mango-Cranberry Pork Roast