As these meals are counted (beginning with the
first one prepared in the new kitchen I added on in 2009), it's not been that long since I made this very same dish:
just five or six meals ago. Of course, I've been on the road a little bit in the meantime. I also have displayed a tendency to return quickly to a recipe when it has made me very happy.
Last night, the sage-crusted pork loin was still good, but I fear my cut of meat was not as solid as a week or so ago when I last made this. It didn't keep me from getting a belly full at supper, though.
"Sage-Crusted Pork Roast with Roasted Vegetables," in
Cuisine at Home, October 2009, Issue 77, p. 38-39.
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