Friday, September 21, 2007


And all is well.

Tonight's supper was pork tenderloin with a rhubarb chutney, Basmati rice and asparagus. I am not familiar with the growing pattern of rhubarb, but this year, we enjoyed two batches of the beautiful ruby red stuff. One batch went into a cake that was definitely not one of my better culinary efforts (won't ever use 100% Splenda in anything again) and the other batch made the chutney tonight. Move over, Martha. It's a good thing.

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