I wish my first post weren't a confession that we've been eating meat again. I rationalize it by saying that The Man craves it and so The Man probably needs it. In any case meat is so delightfully easy to prepare. So little chopping, no scrapings, shavings, or funny bits to run out to the compost in your barefeet.
Of course you pay for the privilege, especially if you buy "natural" meat (i.e., meat that you might not feel too guilty about eating if you don't question that "natural" label too hard). $9.99/lb?! Right, won't be making that for a plain old weeknight dinner again. Then again, I can hardly afford to make more of it for company.
In any case, the multi-colored dinner looked lovely on the cobalt and turquoise Fiesta plates, and The Man got his roast beast, so all is right with my world.
Tonight's dish --
Pork tenderloin marinated in a soy-ginger sauce. The best part about it was I got to break out the new cobalt blue Le Creuset dutch oven for the purpose. Man that enamel cleans like a dream.
Steamed broccoli
Mashed acorn squash with tons of butter and some nutmeg and powdered ginger
Leftover noodles from last night's pasta and kale.
The pig was quite good -- well, the sauce was quite good and that's the thing with meat. It's the sauces that make it worthwhile. And this one was good enough to get the Six Year Old over her dread of eating pig -- she asked, "Did this have life?" -- and give it a try. Predicatbly, the Two Year Old ate it up like the little cavegirl she is, turning briefly to me to say, "It's good." And the squash was so much better than the horrid, dessicated sweet potatoes we've been getting. I think they've ruined the Girls on yellow veggies for some time to come.
