It's quite a shame I haven't developed the habit of photographing meals each night, because this one was quite a feast: Asian pork tenderloin, with southern style green beans, company mashed potatoes, and even buttermilk biscuits. Quite a lot of food with only three of us around the table, but I don't think we minded. I can do without the Chinese Five-Spice addition to the BBQ sauce, which I'll make a point of fixing when and if I make this again.
[Editor's Note: There is a pretty good stretch of Roediger House meals in the early days of the new kitchen for which there are no pictures and no blog entries. I still wanted them to be recorded, as long as the blog serves that purpose so well, so I made some efforts both in 2011 and in early 2016 to at least post what those meals were on the proper dates.]
"Asian Pork Tenderloin," from Cuisine at Home, Issue 60 [recipe clipping].
"Southern Style Green Beans," by April Moon. The Flying Biscuit Cafe Cookbook. Atlanta: Longstreet (1998), p. 47.
"Company Mashed Potatoes," a Jones family favorite.
The on-going chronicle of all things related to the George and Laura Roediger House (c. 1905) in the historic Holly Avenue Neighborhood of downtown Winston-Salem, NC. More info and pictures can be found at RoedigerHouse.com. [Mobile users: CLICK TO SEARCH the blog.]
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