Saturday, April 28, 2012

Love People

This is a bumper sticker I saw this morning in the parking lot at the Durham Farmers' Market.  It's just that simple, isn't it?  I wish I knew who made that up, who said it first, so that I could give him/her  credit.  Most Saturdays, the Ex-Ex and I go to Durham Central Market and just wander around without a real plan.  We see a few folks we know, shoppers and vendors.  Sometimes we get a cup of coffee or a treat.  Most times we just wander and look, touch, and smell.  It is my favorite way to spend an hour or so on Saturday morning.
This morning we went with a plan, though.  Or at least I did.  He doesn't really care what I buy or what I am scheming.  He is easy... as long as there will be meat in the meal.  He invited some of our dearest friends to dinner tonight chez nous.  Very impressive that he did this all on his own.  Well, I did get a text asking if we had plans.  But I think that the invitation had already been extended by the time I got the text and responded.  My wheels started turning.  I mentally started going through the cookbook in my mind.  If you love to cook, you know what I am talking about.  If not, just keep eating what people like me make for you.  It's okay.  Really.
Dessert formed first.  Fanny's mousse au chocolat with Lyon Farms strawberries on the side.  'Tis the season, after all.
There were also nice potatoes at their stand.  Baked with some olive oil, sea salt, and rosemary from my very own garden.  Easy.
Loaf bakery's freshly made pain de campagne went into the bag next.  Who could resist? I love to make bread, but I have never come up with a loaf that looks this good.
A visit to the market is not complete with tasting Elodie Farms goat cheese.

Dave was no where to be seen, though.  Getting ready for tomorrow's festivities at the farm, I bet.  He is hosting the Durham Central Market Family Farm Day tomorrow (April 28 2-8 pm).
(Another great bumper sticker spotted this morning--)

I plan to be there to meet the goats who give their milk to make such amazing chèvre.  I bought a couple of little goodies to serve on the Loaf bread.
Time to figure out the main dish.  The meat.  I pulled out Even More Special, a cookbook put out by the Junior League of Durham and Orange Counties back in 1986.  This book has never steered me wrong.  Pork Roast caught my eye.  Scanning the list of ingredients confirmed that this would be an excellent choice.  (It is in the oven this very minute!)
Heavenly smells for the Ex-Ex as he vacuums and sweeps to get ready for our guests.  A little inspiration, peut-être?
I headed down to Wine Authorities for the Saturday tasting and found a lovely bottle of Côtes du Rhône red.  I am partial to that wine.  Can't help it after the months in Arles.  I found this bottle, Mas de Libian, at Vinodrome's suggestion, in the back of the store--

then saw the display!
He promises it will go very well with my roast.  Undoubtedly.  He doesn't mind that I almost always buy French stuff.  He does convince me to try other things, though, and I've never had a less than delicious bottle from WA.
This is the dry white I used for the roast-
I threw some locally made crackers

and Giacomo's salami into my shopping bad before heading home.
Time to tie on the apron (I still use my white Sabbatical Chef one) and get busy.
The candles are lit and our friends will arrive soon!

Bon appétit!  Keep loving and cooking.

Pork Roast
6 servings

1 4-5 lb. pork roast
1 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1/2 tsp. ground nutmeg
2 carrots, peeled and cut in 2-inch pieces
1 onion, sliced
2-3 stalks, sliced with leaves
Fresh parsley
1 bay leaf
1 10 1/2- oz. can beef consommé
1/4 c. dry white wine
Juice of 1/2 lemon

  1. Preheat oven to 450˚F.
  2. Mix together salt, pepper, thyme, and nutmeg.  Rub into roast, especially on the fat.
  3. Put meat into roasting pan along with carrots, onion, celery, parsley, and bay leaf.
  4. Pour consommé and wine over roast.
  5. Brown at 450˚ for 20 minutes.
  6. Reduce heat to 350˚ and bake, uncovered, for 3 hours or until meat thermometer reaches 165˚.
  7. During baking, prick and baste roast occasionally.  If liquid evaporates, add water to the pan.
  8. Pour lemon juice over the roast five minutes before removing it from the oven.
Hint:  This dish is also good cold.

Bon appétit!  Keep loving and cooking.

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