That's What Jenni Said

This is a the very fabulous recipe that I made for dinner Sunday evening. Its an adaptation of a recipe found in an old issue of Saveur (Oct 2005). I served it alongside a salad of spinach greens topped with tomato,cucumber, cornbread croutons and rasberry dressing. Modifications to the recipe- I didn't discard the veggies after straining. I kept half to serve alongside the meat and the other half i pureed into the gravy. 4 T olive oil 1 3lb shoulder of pork Salt and pepper 3 onions, sliced 3 carrots, peeled and sliced 2 ribs of celery, diced 1 T thyme 2 bay leaves 1 bottle of white wine 1/3 cup cream Heat oil in dutch oven. Sear meat 10 minutes. Transfer meat to dish and season with salt and pepper and set aside. Add onions to pot and cook over medium-high heat, scraping browned bits stuck to the bottom of pot until they are lightly browned, 6-8 minutes. Stir in carrots and celery and cook until lightly browned, 4-6 minutes. Return pork and juices to pot and...

In a strange twist of fate, while attempting to create an account on blogspot to run this blog under today, I discovered that I already had a blogger account circa 2003 that I had forgotten about. I had several blogs under the account (fitness, free writing, dreams, tech reviews, and others). In the free writing blog there is but one post and I've reprinted it below. I want to dedicate it to my "sister" Katy and her precious little boy. Premonition or coincidence? ~Benjamin~ Little one, I love you. ten fingers; ten toes my eyes; his nose such pride; such joy It's all for you, our precious boy. When it seems that stars and dreams are just too high you'll learn to fly Before you know, a thousand moments come and go a thousand snowflakes on the grass before the end has come to pass We will go but you will stay and on a sunny summer day you'll hold your own within your arms and be moved by his charms his ten fingers; his ten toes his mother's eyes; his father...

I have a backlog of Saveur magazines – my favorite cooking mag. I’d like to pass them along as I finish extracting the recipes from them. The articles cover travel and regional cuisine and the magazine overall is fantastic. The recipes are usually delicious as well. If you’re interested in being the next link in the chain to get the magazines from me when I am done with them each month, let me know. If you are local we can do the hand-off in person or if you’re an out of towner I can send them to you if you cover postage (this is quite a deal given the regular yearly subscription cost). Just reply back and let me know as soon as possible.