A Friday night grilling mini-feast with super-thick porterhouse pork chops, mesquite flavored and jazzed up with an ancho chili barbecue sauce that was really awesome. A smattering of broccoli florets and a second course of sweet potatoes with cinnamon and sugar, because they weren't ready when everything else was.
This morning I made another small batch of Cap'n Crunch cookies, because: They. Are. So. Good. One or two or seven of those makes a nice dessert.
"Mesquite Pork Steaks with Ancho Chili BBQ Sauce," in Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae. San Francisco: Chronicle Books (2001), p. 174-175.
"Cap'n Crunch Cookies," found online at The Capitol Baker, with credit going to The Sugar Plum Blog for inspiration and the source of the adapted recipe.
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