Saturday night – 11/14/2015

At the start of the day I thought a larger group was joining us for dinner this week however twas not to be. We were able to adjust most things on the fly though and dinner came out well.

Menu
Roast Pork Loin
Homemade Applesauce
Potatoes Dauphinoise (close approximation here, Ted used the Bourdain recipe the author references).
Green Beans with Bacon and Mustard
Sourdough Bread (from Nashoba Brook Bakery)

Chocolate Cream Pie with optional mint chocolate chip ice cream

Notes
7 gathered for dinner this week (7 adults; 0 kids).

All the potatoes were eaten. As in the dish was wiped clean with a piece of bread, eaten. They go over really well.

The pork was pretty good. 5-ish lbs of center cut loin rubbed with oil, sprinkled liberally with Penzeys Mural of Flavor spice blend, and roasted. Start at 450°F for 20 minutes then dropped to 325°F for ~40 more until the internal temp hit 150°F. I let it rest for 15 or so minutes while I made the green beans.

Ted’s chocolate cream pie was delicious. Chocolate sandwich cookie base, homemade pudding and whipped cream.

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