Kristen and Mookie were on hand for dinner last Wednesday night, on a day that started out wet and dreary and grey but which evolved into a gorgeous sunny warm afternoon. That put me in the mood to grill. So for dinner we had pork tenderloin kebabs with a barbecue glaze, along with chili-spiced sweet potatoes and roasted whole green beans. We had our fill of a terrific combination of awesome foodstuffs.
In the bare drizzle of one of the morning trips outside with Sumner that morning, I saw the tiny patches of yellow by the front wall, and I was ecstatic to find the first blooming crocus and tiny daffodils. I'm so ready to be done with cold weather.
At 5 pm, with bright sunshine, it was 71°F here:
And it compared in favorably dramatic fashion with the weather where my sister lives in Indiana at that same moment:
"Grilled Pork Kebabs with Barbecue Glaze," an online extra from Cook's Illustrated and based on "The Best Way to Grill Pork Tenderloin," Issue No. 134, May & June 2015, p. 6.
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