On Sunday, October 18, 2020 at 5:34:17 PM UTC-10, Dave Smith wrote:
> Grilled Pork Tenderloin
>
> I minced about half a can of anjo peppers in adobo sauce and added some
> apple cider vinegar, canola oil and about a tablespoon of maple syrup. I
> toasted about 2 tsp each of coriander seed and cumin seed, crushed them
> in a mortar and pestle and added that to the marinade.
>
> I stripped the connective tissues off the tenderloin,put it in a glass
> pan, poured the marinade over it, covered it with cling wrap and put it
> in the fridge overnight.
>
> It was cooked on the gas grill, two minutes on each side and then four
> minutes on each of the flat sides. Let it sit for 10 minutes before
> carving.
>
> Served with roasted sweet potato, steamed cauliflower and aparegus.

Last night I had pot roast with spicy eggplant. The pot roast had 5 heads of black garlic and shitake mushrooms and assorted veggies. It was a very intense meal.

This morning I had a whipped omelette. The egg whites were whipped before frying. This was served with some fried mushrooms. I can't say what kind of mushrooms they were. It was pretty bland.

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