New recipe, October 10, 2012

Mole Style Pulled Pork Buns from the Denver Post, October 10, 2012. We reduced the amount of almond butter. It could use more cocoa and chile to make it richer--it is nice, not as complex as a true mole. (we also skipped the bun). We give it a 3. We served it with a reprise of the Lemony Kale Salad (used lime juice, as that is what we had).

Wine: Garnacha de Fuego 2009

New recipe, September 1, 2012

Pork Tenderloin with Plum Chutney, from the August 2012 Bon Appétit. For this recipe, you put a rub on the tenderloin, then wrap it in pancetta (we used prosciutto) and the grill it. Served with the Lemony Kale Salad from August 2012 Cooking Light, and garden tomatoes dressed with a little lemon juice and olive oil. We give each recipe a 4, and they worked together beautifully, so we give the MEAL a 5.

Wine: Infinite Monkey Theorem Petite Syrah 2009

New recipe, July 19, 2012

Today's new recipe is the Lemony Kale Salad from the July 2012 Cooking Light. Very tasty--we give it a 4. We used onion blossoms from the garden in lieu of green onion.
We had it with veal piccata on whole wheat spaghetti.
Wine: Chateau Doyac Haut-Medoc 2006