A $10 purchase at Edward McKay's Used Books here in Winston-Salem got me The Bon Appétit Cookbook, and I'm glad I made that investment. It led to a mighty fine meal for my thirty-sixth effort in the new kitchen: cumin-rubbed pork loin with a wild mushroom sauce that included jalapeno and oyster mushrooms. Yummy.
[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.]
"Cumin Pork Roast with Wild Mushroom Sauce," from The Bon Appétit Cookbook, by Barbara Fairchild. Hoboken, NJ: John Wiley & Sons (2006), p. 299.
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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