LeafMash of Leave
Nov. 9th, 2022 09:26 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ismoNot much to report today, so I'm just doing it pro forma. Just after dawn, it was a beautiful sunny day, but by the time I really got going, it had clouded over. I put away the clean sheets and towels, cleaned the bathroom sink, wrote a letter, and made a birthday card. Well, really I made the envelope, because the card itself was an off size, so I had to construct an envelope for it. I got to use my washi tape, which is always a pleasure. It makes me feel validated for having bought it! I got started on my read-through of the novel, and changed around a bunch of sentences and swapped out some words.
For dinner, I did another iteration of pork--because I was going to cook the pork roast with the sausages yesterday, then realized I didn't have time. I made a brown sugar spice rub, cut the roast into six or eight thick slices and seared it after applying the rub. I layered it in the big pot with the standard carrots, onions, and potatoes, plus the last hunk of that wonderful cabbage. I poured a bottle of Dirty Bastard over it and cooked it at 300 for three hours. The recipe says to take the top off and cook for another two hours, but it was already falling-apart tender. The meat is not as succulent as I would like, but it is a very lean cut of pork. I'm sure that makes it very healthy. We now have two different containers of roasted vegetables in the refrigerator--different combinations, different spices. Variations on an autumnal theme.
For dinner, I did another iteration of pork--because I was going to cook the pork roast with the sausages yesterday, then realized I didn't have time. I made a brown sugar spice rub, cut the roast into six or eight thick slices and seared it after applying the rub. I layered it in the big pot with the standard carrots, onions, and potatoes, plus the last hunk of that wonderful cabbage. I poured a bottle of Dirty Bastard over it and cooked it at 300 for three hours. The recipe says to take the top off and cook for another two hours, but it was already falling-apart tender. The meat is not as succulent as I would like, but it is a very lean cut of pork. I'm sure that makes it very healthy. We now have two different containers of roasted vegetables in the refrigerator--different combinations, different spices. Variations on an autumnal theme.
