about me,, humm,, old gray haired, half wore out, totally broke, blue jean wearing, bluegrass picking, father of 3 girls, married since I was in Junior High, armchair adventurer, introverted, homesteadin', codger from the soverign nation of Texas. But I do have an open mind..
Ok, the sweet potatoes fried in a cast iron skittlet with butter and Vermont maple syrup, then baked in the oven turned out ok. (Sorry no Pic). The dressing with roasted pine nuts, chopped dried prunes mixed with bread croutons soaked in a mixture of saute'ed onions and garlic, white wine and chicken broth, baked til done was good too. Nothing to english peas, drained and heated with 3/4 stick of real butter. But,, was disappointed with the De-crowned Pork Roast. I think I let it get a little over done. 160 degrees instead of 140 . It was good but not a tender as I had hoped and imagined. This was a trial run, so I am going to do this again, but,,, what I need is a suggestion about the "tender" situation. More ? ,,,Less?,, or reckon it was the cut itself. Anyhow, I only used a cup of the white wine for the dressing so I kind'a "dressed" off the wine, beings that I didn't want it go to waste. Soooooo,, any suggestions??