Sheldon Martin wrote:
> On Tue, 1 Jun 2021 Dave Smith wrote:
>> On 2021-06-01 jmcquown wrote:
>>> I brushed a small pork tenderloin with spicy brown mustard.* Rolled it
>>> in dry breadcrumbs seasoned with S&P, minced garlic and crushed parsley.
>>> Baked on a lightly oiled baking sheet at 425F for 20 minutes.
>>> Meanwhile, I steamed some Fordhook limas.
>>>
>>> I cut the tenderloin into 1" slices.* It's cooked to medium rare.* A
>>> couple of slices with lightly buttered limas made for a great dinner.
>>> Leftovers for later in the week or the freezer.
>>
>> We had some leftover boneless lamb leg roast. I made a curry with it. I
>> sauteed a chopped onion with a couple cloves of garlic and a finely
>> minced thumb size chunk of ginger rood, added some spicy Jamaican curry
>> powder, some chopped dried apricots and about two cups of chicken broth
>> and heated it to a simmer. Then I minced the lamb and threw it in. While
>> it was simmering I cooked the rice. When the rice was done I fluffed it
>> and left it in the covered pot while I steamed some broccoli. Dang tasty.
>
> We weren't particulary hungry and had no idea what to eat so rummaged
> and found a bag of a dozen fresh NYC bagels in the bread box... yes we
> do have a bread box on the kitchen counter. My wife brought them home
> from her Memmorial Day visit. My wife had hers buttered with imported
> swiss cheese. I had mine buttered with ordinary store brand orange
> marmalade. Don't always feel like cooking. Tomorrow is another day.
>

Yoose worked on the farm all day Popeye?