On Tue, 1 Jun 2021 20:06:01 -0400, Dave Smith
> wrote:

>On 2021-06-01 7:50 p.m., 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.
Ask them, theyre here. "You can stop saying that now. Thank you."
--
The other Dave Smith.