In which the author ponders the question, "What should we have for dinner tonight?" She then provides a number of recipes and her honest commentary on them. She insists, however, that her readers make their own dinner.
Saturday, January 27, 2007
Pork with Apricot Chutney
Boneless loin of pork, pan-fried and served with warmed apricot chutney. Served with stuffing and green beans on the side.
Boneless loin of pork, pan-fried and served with warmed apricot chutney. Served with stuffing and green beans on the side.
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