The weather took a thankful dip toward coolness this weekend with highs today in the low 70s. It allowed me to make use of the oven in a meaningful way. We made use of the grill as well however it’s nice to have multiple cooking methods at my disposal again.
Menu
Oven-Barbecued Country-Style Pork
Roasted Red Potatoes
Grilled Green Beans with Sesame Seeds
Green Salad with Cucumbers, Chickpeas and Kalamata Olives
Raspberry Wheat Bars
Notes
11 gathered for dinner this week (7 adults; 4 kids).
The potato recipe is from Cook’s Illustrated. I still struggle to get truly crispy roasted potatoes despite many attempts. The frustrating part is my mother makes them without seeming effort.
Ted made the dessert. It is based upon a lemon bar recipe from a volume of America’s Test Kitchen recipes. The filling was very fluffy, almost souffle like.
Afterlife Cafe 