Last Friday was full and varied, with a full-bore (in a good way!) four-hour session with local coaches and directors all morning; the pest control folks were here early afternoon; I had a regular servicing appointment for the still-new Camry; the UNCSA School of Filmmaking students were in and out through the afternoon and into the evening; and there was company for dinner. The sous vide for prepped pork chops and the long roast of the spiced vegetables helped me bring it all together even with all that, and it was a fine evening meal. On this occasion, I was using up a couple of sweet potatoes and the remaining head of cauliflower from a recent sale. Not a lot of color on the plate but plenty of flavor for the palate.
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