And there was pork, and boy, was it good.
Pork tenderloin with a maple glaze
Roasted sweet potato wedges
Roasted asparagus with lemon zest
This was my plate.
A plate for someone arriving later.
And dessert, for those who can actually eat bread-y type desserts.
For Saturday, I’m considering spinach and gruyere-stuffed chicken breasts with a lemon buerre blanc. That depends on there being someone around to eat, of course, and I think there will be. Should be good. Those of you in the area…well, you know.