In article >, says...


>
> On 4/23/2016 9:24 PM, Janet BOVINE wrote:
> > I made a Zucchini Chocolate Cake today. The oven was already hot and
> > I had a portion of a pork loin thawed. I wanted something quick and
> > easy.
> > I winged it and came up with this.
> > I made a roasted pork loin with onions, carrots and potatoes. The
> > pork had been so well trimmed there was no fat. I put the veggies and
> > meat in a zip type bag with about a quarter cup of corn oil and 2
> > packages of Lipton Onion Soup mix, closed the bag and toss everything
> > around until coated.
> > I roasted everything at 375F - Convection, covered for 40 minutes. The
> > internal temperature was already close to 140F. I uncovered the pan
> > and let it roast for another 20 minutes or so to brown up. Removed
> > from the oven at 145F.
> > Photo he
> > http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> > Sorry, I don't do plating. We serve ourselves.
> > The meat and vegetables were perfectly seasoned, not at all over
> > salted. Very tasty. I've never done anything like this before, it
> > was spur of the moment and turned out fine.
> > Janet US

Tell us about those carrots, Janet. Did you peel them? What type of
peeler do you prefer, and do you start at the fat end or the skinny end?
What about your technique? Do you cut on the down stroke, or do you
double-stroke them?

>
> gOOD gAWD! Ever hear of eating right?
> Also, how many chins do you actually have, Janet? And do they smoosh
> around yer plate at dinner time?



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