This was one of those days that living in North Carolina can offer you in the winter...a high in the low 60s and bright, bright sunshine. The morning started out with coffee out in the parking area, along with a bit of reading. Then it was off to the Harris Teeter to grab provisions for grilling out tonight.So here's the run-down on Meal No. 77 in the newly-constructed kitchen of the Roediger House, enjoyed by a partial gathering of the usual suspects: Southwestern dip with tortilla chips for appetizer; a spiced pecan and blue cheese salad with homemade sweet-and-sour vinaigrette; grilled margarita pork tenderloin; cheddar potatoes faux gratin; blue cheese slaw; fresh-made brioche bread with honey butter; and lemon chess pie for dessert along with some just-ground Daily Grind decaf coffee and Bailey's.
Some of tonight's meal was a rip-off from a dinner party last night with friends from Virginia who were down this way. Meal No. 76 also started with Southwestern dip and tortilla chips, followed by pork tenderloin in that amazing ginger shiitake mushroom cream sauce. The salad was that same spiced pecan and blue cheese salad with the homemade sweet-and-sour vinaigrette. Accompaniments included cheddar potatoes faux gratin and layered green bean casserole, and some fresh-made potato bread with honey butter. Lemon chess pie and Daily Grind decaf were the pleasant meal-enders.
I'm full.
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