On Tuesday, June 1, 2021 at 8:36:13 PM UTC-4, Sheldon 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.

That's when its time to let other people cook their poison for you.