On Sep 3, 8:59 pm, Serene Vannoy > wrote:
> ...I decided to stop into the supermarket today to look at the cheap
> meat. I don't usually shop at Safeway, but I was walking past. Well, I
> found a boneless pork roast for $1.79 a pound, and nice-looking chops
> for $1.49 a pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added
> sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
> fan of sage, but it does seem to go especially well with pork, and the
> house does smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and
> either corn or peas. What are you having?
>
> Serene
> --
> "I am an agnostic only to the extent that I am agnostic about fairies at
> the bottom of the garden." -- Richard Dawkins

I have learned that a little sage goes a long way - even if you are
doubling a recipe, don't ratchet up the sage.