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An Autumn Afternoon and Roasted Mustard Garlic Pork Loin

“I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.”
Nathaniel Hawthorne

I find myself making any excuse to go outside these days: checking on the garden, hanging laundry on the line, or sitting on the back steps with a cup of tea. Especially since a cool front came in and the sweltering afternoons of late have given way to sheer Autumnal perfection.

This afternoon Luna and I went for a meander around the farmyard, watched by curious ducks and our three goat dogs, Freja, Solar, and Apollo as they rested contentedly in puddles of sunshine.

Luna happily nosed about sniffing everything, nibbling tender shoots of grass, galloping after me when I got too far ahead.

The grass is so green it almost seems fake. Bear and I keep stopping by the windows to exclaim: “Look at that green!” We’re easily delighted around here. πŸ™‚

It feels so good on bare feet and is wonderfully cooling after a few hours working in hot sunshine building fences or planting new seedlings.

The Autumn school holidays are in full swing and we are enjoying every minute of it. Bear has been in his shop sawing and pounding away building a medieval sword box. I love going down there to help because the wood smells so good!! I swear, if Bear had aftershave that smelled like wood shavings, I’d never leave the poor man in peace. πŸ˜‰

I’ve been reading and cooking and planning dreams with Bear, pottering in my gardens and taking afternoon rests. It’s been so good.

I’ve been on a young adult books kick lately, reading stacks of marvelously fun books like: “The Incorrigible Children of Ashton Place”, “The Power of Poppy Pendle”, and the Barnaby Grimes series. They make me smile.

My creativity in the kitchen has returned with oomph since I got on the right medicine last week. I think the best part is not having any more dietary restrictions. After nearly a year of trying gluten-free, dairy-free, low-salicylate, etc, we realized my afflictions had nothing to do with the food I was eating and, in fact, the restrictions were doing my body harm. That’s the funny thing about human bodies. What is healing for one body may be detrimental to another. My body is very happy indeed to be eating fiber-rich breads again and good quality dairy and any fruits and veggies that take my fancy.

Today we decided that Autumn needed to be celebrated so I popped in cds for a British murder mystery to entertain myself, then set about making salads (cucumber and celery salad with fresh mint and cumin dressing, cabbage salad with dill and Thai seasoned dressing), a decadent dark chocolate trifle that started out as a cake but turned into a trifle when the ganache filling didn’t set properly, and Roasted Mustard and Garlic Pork Loin sliced thinly for sandwiches and easy snacking.

We like it alone dipped in mustard or layered on fresh bread rolls smeared with garlicky mayonnaise and good German mustard.

What are your best memories from this weekend? xo

Roasted Mustard Garlic Pork Loin


2 pork loins (about 1 pound each)
4 cloves garlic, peeled, halved, and sliced
good salt such as Himalayan Pink
freshly ground pepper
2 Tbsp grainy or Dijon mustard


  1. Preheat oven to 375 C (200F).
  2. Rinse pork loins and pat dry.
  3. With small sharp knife, make slits all over meat and insert garlic pieces.
  4. Sprinkle meat all over with salt and pepper.
  5. Use 1 Tbsp mustard per pork loin, and smear it evenly over entire roast.
  6. Place pork loins on roasting rack in roasting pan and roast for 45-60 minutes until done. (Don’t overcook or it gets very tough.)
  7. Remove from oven and let rest 10-15 minutes.
  8. Slice thinly and use right away or store in fridge/freezer until ready for use.


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Wildflowers, Spiny Ant Eaters, and Dusk in the Woods » Rambling Tart - […] been going to the woods nearly every day this week, taking advantage of gorgeous Autumn weather to get my daily exercise in a place that never fails to calm rumpled spirits and clarify scattered […]

Joanne (eats well with others) - I’m so glad you’re free of your dietary restrictions! That must feel so good after all this time.

Anna Johnston - Gosh your place is gloriously green, what a treat being able to call that home. πŸ™‚
Fav memories from the weekend just gone, being able to sleep in on Saturday, laze about, catch up on that long overdue me time, and finish season 1 of Chicago Fire…. Gawd I love a man in uniform. πŸ™‚ Sunday we had a charity sports day, got dressed up and remembered just how unfit I am at sports like basketball. LOL! Upside, we raised about $1200 for Palliative Care. Mom cooked the best beef roast to finish the weekend off. Best. Wishing you a wonderful rest of week sweet lady. xx

Breanne @ This Vintage Moment - I would stop and wonder at that green grass too! It looks glorious!! And hurrah for freedom in the kitchen again. What good that must do your soul. =)

Coffee and Crumpets - Your lawn looks gorgeous! And your words want me to daydream the day away….But no such luck for me, Two sick kids, and me feeling a bit under the weather too. Ugh.
I am happy that you don’t have to stop eating what you enjoy, I know that is so hard because I have to watch what I eat. Here’s to your health, lush green lawns and daydreaming the day away.

Karen (Back Road Journal) - Mustard and pork are a perfect match. It is so nice to know that you don’t have to have a restrictive diet anymore…that has to be so enjoyable.

Hotly Spiced - Your property is looking really, really, green and it’s just beautiful. The scenery is just gorgeous. And what a lovely pork dish – lots of flavour xx

Nancy - The grass is an amazing colour – don’t you want to go out and run your hands over it? You know I must buy pork loin one of these days I just never think of cooking with it. Now roast pork sandwiches sounds like my sort of lunch.

Tracy A. - Delightful photos, and so nice to hear you feeling exuberant and fresh! Love the opening quote and thanks for sharing the recipe!

Krista - I’m so glad I can give you a glimpse of what’s to come as you weather these last wintry weeks, @rachelfriesen:disqus XO

Krista - Oh @disqus_v9uRgGTGfe:disqus , that sounds emotionally and physically draining. XO Wishing you much strength and as you and John work out all the details. XO

Rachel Friesen - That green looks unbelievable on this side of summer too! I’ve been soaking up your pictures these last few posts with hungry eyes. Thank you for sharing your beautiful farm. So glad to hear both you and Bear are feeling so much better! Enjoy the rest of your holiday!

Maureen Shaw - We’ve had lots going on this week so I haven’t had much pondering time. John’s dad is moving into an aged care home in a room not far from his wife. Hopefully life will settle down. πŸ™‚ Love that pork roast!

Krista - I’m so very, very thankful, @lizposmyk:disqus πŸ™‚ I have great hope now, and that in itself is a healing thing. πŸ™‚

Krista - Thank you, @disqus_Jw8DFomFS9:disqus πŸ™‚ We’re having the pork for lunch today and I’m excited! πŸ™‚

Krista - Your lush grass sounds absolutely exquisite, @budgetjan:disqus πŸ™‚ I would be barefoot constantly!! I’m so glad you had such a great weekend with your friend. πŸ™‚

Krista - Ohhh, bare arms in sunshine makes me smile so big, @disqus_2LQ5qLN5aY:disqus ! πŸ™‚ I’m SO glad Spring is there for you again!!!

Krista - Thanks so much, @wanderingsheila:disqus πŸ™‚ Food had become such a sad and hard thing, it’s wonderful to be able to celebrate it again. πŸ™‚

Krista - I can’t tell you how much joy it gives me to have free reign in the kitchen again, @turkeysforlife:disqus πŸ™‚ I feel like I’ve been given the most amazing gift. πŸ™‚

Liz Posmyk - Hi Krista, so good to hear you’re back on track health wise… another lovely post, just look at all that delicious green!

cheri - What a gorgeous place! Your pork dish sounds amazing, mustard is such a good compliment.

budgetjan - What a relief to be able to eat whatever you and your body choose to eat. Yipee! That grass is vibrant. Ours needs mowing every week now and is thick and spongy like a rich carpet. When I leave our three chooks out they rush around busily finding goodies within the blades. I have had a wonderful week-end. My friend who moved to N.Z. two years ago returned with her three children for a whirlwind visit, so we had a BBQ at our place for them and that was amazing. Our 14 y.o. dog remembered them and was happy getting multiple tummy rubs and racing around the yard with the kids. After they left she went to bed and slept the rest of the day, lol.

bellini - I like the thought of you and the farm animals sitting in “puddles of sunshine” and eating whatever your heart desires. We had our own puddles on a glorious Spring day yesterday. With a friend I drove a little further south in the called and had lunch at a winery. It was nice to simply just bare our arms to the glorious sunshine.

Cathy - Look at that green indeed Krista. A great post. So good to read you are back to eating and cooking πŸ™‚

Turkey's For Life - Well that’s just great that you’re back to eating whatever you like. Always good for inspiration in the kitchen. And weird to read how you’re looking forward to autumn when we’re here in Turkey, relishing the springtime weather. πŸ™‚ Happy cooking!

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