tomorrow i will make a pork loin in the slow cooker with shallots, mushrooms and hungarian paprika. we will have it with mashed potatoes, mushroom gravy and sweet white corn on the cob.
it is nearing holiday cooking time and i am starting to get excited about it. especially since i made my first lemon curd from scratch in saint paul back in september.
so now, the fsmas dinner desert – a gingerbread trifle with blackberry sauce and lemon curd – will be 100% from scratch for the first time. usually i buy the curd in an imported jar from england. this time i will just have to stand at the stove whisking egg yolks until i thnk my arm will fall off.
1 Comment
November 2, 2009 at 6:39 am
haha…fsmas dinner..I have to steal that one.
…and where do you find corn on the cob this time of year? We’re back to using the corn we froze from our garden this year. It’ll all be gone by the end of the year and we’ll suffer with lousy, tasteless, grocery store frozen corn until spring.
I’m so very jealous.