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A specialty meat market in Seattle provided an Hawaiian marinated pork loin which we slow-roasted for over 4 hours @ about 190˚F. Fall-apart tender, but it was cooked in an aluminum foil conhtaner so it was also yummy-moist!
We decorated the pork roast presentation with some raw pineapple slices, slightly warmed in one of those new "As Seen On TV!" Orogreenic ceramic non-stick pans for just a few seconds…
We also had a fresh (raw) chopped kale salad with a Japanese miso dressing, and we had a side of "Niko Niko Calrose" short-grained white rice (I prefer brown, but we had guests who did not!), along with some spiced summer melon soup.
We finished with some homemade carrot cake and a Cab-Merlot from a Yakima County, WA winery's choice list, but it was also only $15.00 on the eve of WA ST's conversion to open retail liquor sales in all stores as of June 1!! Yakima County is right next door to us! Great WA St. wine selections all year long, btw!
What a great way to end the solemn Memorial Day weekend. Lest we forget.
It's a holiday, so we decided we're going to grill some rib eye steaks. Along with steaks we're going to have grilled asparagus and zucchini. We'll have some steamed white rice to round out the meal.
tonight it is: grilled chicken with grilled mushrooms, peppers, and squash as well. I will make a fruit salad so we get our serving of fruit for the day. I wouldn't want anyone to yell at us. Of course I have to consentrate on the low carb fruits, mostly berries and melons which is fine with me.
Burgers on the grill, saffron rice, broccoli, and a baguette. Strawberry shortcake for dessert.
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