Mel Hynes (takhisis) wrote,
Mel Hynes

Adventures in Chaos-Based Cooking, Part Trapezoid

Today's plans went all pear-shaped right out the gate thanks to A. work projects doing a 180 as usual, and B. my complete inability to keep social schedules straight in my head. Or on paper. Or online. Or in 4-dimensional space. So I was suddenly faced with the facts that I AM actually making dinner tonight, and have just been prevented from leaving the house all day.

"What can I make out of what I already have?!" time it is!

Fortunately I had a pork loin in the freezer, but was missing at least one major ingredient from my usual staple recipes for it. But through a few internet researches and some winging it, the crockpot now contains said loin, coated with an olive oil-based rub with fresh-ground fennel and dill seed, lemon pepper, paprika, oregano, thyme, rosemary, and onion salt. It's lying on a bed of carrots and bay leaves, with about 2/3 cup of apple cider vinegar, and topped with chopped garlic and onion. I'm cooking it on low for about 8-10 hours, since the roast wasn't completely thawed yet. May add some chicken or beef stock, or white wine as the day wears on. But it's already smelling fantabulous. :)
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