More Time will be on vacation for a few weeks after this post. If there’s a possibility of a bit of writing and posting while I’m gone, I’ll be in touch! In the meantime, check out my fb page and enjoy the rest of your summer, friends.
When I have a really busy weekend coming up, this is the kind of meal I throw together on Thursday or Friday Night. A lovely, big roasty sort of meat — or maybe a hefty oven-cooked chicken — is just the thing to tide us over without another hour or two in the kitchen. Sandwiches, tacos, salads, frittatas or cold slicing and snacking fill in the meals for the next few days. (I also give instructions for a yummy leftover hot meal –pork and mushrooms over rice with a rich sauce.) You’re free to do whatever it is needs doing. Like cleaning out your kitchen or packing for a trip, going to garage sales, or hiking and biking (or chatting on the porch) if you’re on a vacation or at the cabin.
A couple of weeks ago, I made two crispy pork tenderloins and we ate off them for days. I’m likely to buy these in cryopac at Costco where they’re a great value two to a pack. (You actually get two 2-packs and can freeze half.) I wrapped them up in bacon, browned them on the stove top and threw them in the oven to finish cooking while I sautéed a big bunch of zucchini. Over the following days, we ate barbecued pork sandwiches, tacos, and then threw some in a Cobb-type salad as a last resort. Continue reading