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.