modom wrote:
> It's time to celebrate. It's really good just walking on the surface
> of this planet. We're having beef tenderloin. D found some
> tenderloin pieces in the used meat bin and froze them till today. Oh
> yes.
>
> I'm making a sauce from roasted, cored, and peeled poblano chile,
> olive oil, mayo, preserved lemon, lightly roasted garlic, cilantro,
> and black pepper.


Ours was very bland by comparison.
Pork chops braised slowly in onion-and-rosemary gravy,
white rice, julienned green beans, salad, homnemade applesauce.
It's my husband's grandmother's recipe and his verdict was
"Yummy".

I made a big pot of spaghetti sauce with meatballs and Italian sausage
this afternoon. We have a business consultant/old friend coming to stay
with us for a few days next week to give us some technical support and I
thought spaghetti would make a good meal one night, with maybe lasagna
later with leftover sauce.

Little did I know the forecast is for high 80's most days next week.
This is Denver, folks. Most years we've had at least one snowfall by
October 1, even if Indian summer follows, sometimes till Christmas.

Maybe the spag sauce will go in the freezer and we'll grill outdoors.
Gotta be flexible....

gloria p
"Adapt, migrate, or become extinct."