Porky

I’m about porked out here. We have had church potlucks two Sundays running with a company dinner in between. For each of these, I made cold roast pork tenderloin served on a big platter with some kind of vegetable salad in the center. It is perfect summer food, gets almost totally made ahead of time, presents beautifully, and tastes good, but I’m tired of it. Add to that the pork shoulder I cooked recently that fed us for three meals and a ham the cooking class baked on Monday and you can understand why I am hankering for some fish or a burger.

Or, what’s for supper tonight: pancakes. With bacon. Well, bacon doesn’t really count as pork, I’m thinking. It is its own meat classification.

Follow