Meal No. 550: Vernon's Jerked Pork / Drinks Night

As the summer wraps up, it's going to bring a much more official end to this very good year of the good times I've enjoyed with some of the current crew who are studying education at Wake Forest. So tonight was set aside for some dinner and wild drink making. This included some standard drinks and some inventions, and in between we managed to squeeze in some time under the hoop of the new basketball goal (in spite of how crazy steamy hot it was even after midnight).

Dinner: Vernon's Jerked Pork, with salad with homemade blue cheese dressing, jasmine rice, and garden peas.

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As for the drinks part of the night, the kids started out making strange concoctions with names like "Flat Pear" (this involved flat generic diet Mt. Dew and a cheap chardonnay) and "Bad Lime" (the ingredients are unknown to me). I decided to try my hand at a few, with some moderate success, but I drew on traditional drinks: frozen piña colada, frozen strawberry daiquiri, frozen peach bellini, and pomegranate martini.

Monday Morning Update: Since the crew stayed over last night, I tossed some pumpkin spice muffins in the oven and had the coffee going. Ten muffins and two pots of coffee were quickly consumed.

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"Rich and Creamy Blue Cheese Dressing," from Cook's Illustrated. Published May 1, 1999.

"Vernon's Jerked Pork," from Allan Vernon of Atlanta, GA. In One Big Table: A Portrait of American Cooking, by Molly O'Neill. Simon & Schuster (2010), p. 493.