So baby please kill me
Oh baby don’t kill me
But don’t bring that ghost round to my door
I don’t wanna see him anymore
Please kill me
Oh baby don’t kill me
Just don’t bang on about yesterday
I wouldn’t know about that anyway
“Death on the Stairs” by The Libertines
Some interesting blueberry recipes:
Filed under Farmers Market, Fruit
I ain’t got no home, I’m just a-roamin’ ’round,
Just a wandrin’ worker, I go from town to town.
And the police make it hard wherever I may go
And I ain’t got no home in this world anymore.
“I Ain’t Got No Home” by Woody Guthrie
The cherry relish needed a savory friend, why not milk braised pork loin? This is modeled after one of those post-Thanksgiving cranberry and Turkey sandwiches. I melted the gouda on top of the pork, it was mighty delicious.
Ingredients:
Buns
Mayo
Dijon Mustard
Arugula or mixed greens
Gouda
Cherry relish
Milk Braised pork loin
Directions:
1. Make a sandwich with these ingredients…duh
It`s business
It`s business time
You know when I`m down to just my socks it`s time for business
That`s why they call it business socks
“Business Time” by Flight of the Conchords
Arjun made this for Elissa and I a couple of weeks ago, the curdled milk sauce that you serve with the pork is really tasty, sounds gross, but is tasty. This is one of those easy recipes that looks fancy if you are having guests over. Check out what I did with my pork leftovers and the cherry relish in a couple of days.
Ingredients:
2 pound pork loin
3 tablespoons of garlic, chopped
3 tablespoons of thyme, chopped
4 tablespoons of Dijon mustard
Salt and pepper
Olive oil
2 quarts of whole milk, divided
Directions:
1. Season the pork with salt and pepper
2. Combine garlic, thyme, and mustard
3. Rub mixture on the pork and let marinate in the refrigerator for at least one hour
4. In a large pot heat 3 tablespoons of olive oil
5. Wipe the marinade off of the pork (especially the garlic because it will burn in the next step)
6. Brown the pork on all sides
7. Add 1 quart milk, cover with a lid and simmer for 30 minutes
8. Remove the lid and raise the heat to medium
9. Continue cooking the pork until the milk evaporates to a thick sauce
10. Add 1 more quart of milk and continue cooking the milk until it evaporates into a thick sauce
11. Remove the meat and serve with the milk sauce
Based on a recipe from: http://theunemployedcook.blogspot.com/2006/04/laurens-milk-braised-pork.html
The sun came up with no conclusion
Flowers sleeping in their beds
This city’s cemetery’s humming
I’m wide-awake, it’s morning
I have my drugs, I have my woman
They keep away my loneliness
My parents have they have their religion
But sleep in separate houses
“Road To Joy” by Bright Eyes
Although initially tempted, I didn’t want to hassle with making a cherry pie with this batch of cherries. This relish is similar to a good Thanksgiving cranberry relish, a little sweet married with a little tart. I used this relish in an amazing sandwich that I will be sharing later in the week. Some other blogger’s relish ideas:
Ingredients:
2 cups of cherries, pitted chopped
1/3 cup granny smith apple, diced
2 teaspoons orange zest
1/3-½ cup of brown sugar (depending on the sweetness of the cherries)
½ cup of apple cider vinegar
Pinch of salt
Pinch of all spice
Pinch of cinnamon
Directions:
1. Combine all of the ingredients in a medium sauce pan bring and bring to a boil
2. Lower the heat to maintain a simmer, cook for about an hour or until the liquid has evaporated
Filed under Fruit, Sauce, Side, Uncategorized
Well, take me back down where cool water flows, y’all
Let me remember things I love
Stoppin’ at the log where catfish bite
Walkin’ along the river road at night
Barefoot girl dancin’ in the moonlight
“Green River” by Creedence Clearwater Revival
Cherry season is upon us! I’m with Arjun in saying that cherries are pretty hard to cook with because they are usually consumed before a recipe can be thrown together.
Some interesting cherry recipes:
Filed under Farmers Market, Fruit
