“I cannot endure to waste anything so precious as autumnal sunshine by staying in the house.”
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.
Luna happily nosed about sniffing everything, nibbling tender shoots of grass, galloping after me when I got too far ahead.
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
- Preheat oven to 375 C (200F).
- Rinse pork loins and pat dry.
- With small sharp knife, make slits all over meat and insert garlic pieces.
- Sprinkle meat all over with salt and pepper.
- Use 1 Tbsp mustard per pork loin, and smear it evenly over entire roast.
- 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.)
- Remove from oven and let rest 10-15 minutes.
- Slice thinly and use right away or store in fridge/freezer until ready for use.