The Harbinger

The Father’s Day pork loin was cut in half and roasted in the oven. Papa put some pepper and a packet of Lipton Onion Soup Mix on it, laid it over a sliced onion, wrapped it in aluminum foil and cooked it for ninety minutes. At 45 minutes, he added about a cup of water and sealed him back up. It was moist and tender and seasoned just right, with a light gravy. We then smashed up some spuds and par-boiled some ‘sparagus. Perfect dinner cooked at Dad’s house on the beach for a perfect day.

The other half of that beautiful 8 lb. loin was made into teriyaki shishkabobs. Green pepper, onion, mushrooms and pineapple chunks were perfectly grilled and served with wild rice.

Ended up with about a dozen green peppers this week and made Stuffed peppers. Ground beef, tomato sauce and rice, topped with some cheddar. They were okay, but not something one should eat prior to going on a first date, to church or swimming. Flatulence just isn’t welcome everywhere, you know. And who knew that you were supposed to rinse rice before cooking? Maybe THAT’S why I couldn’t make decent rice all these years.

Papa was gifted with a new grill for his Anniversary of Life. It’s a big sucker! Black and stainless, porcelain cooking grate with a gazillion burners and knobs. He won’t let me touch it because it’s HIS present. I guess he’s going to be doing more cooking than he knows until I get permission to play with his big toy.

So I made him a birthday lasagna…

There were noodles, two pounds of beef, mushrooms, green pepper and garlic. We had mozzarella, ricotta and parmesan cheeses, a couple of eggs and nutmeg. I boiled and layered and spread and poured and baked. Oh, YUM.

So, about this FRESH nutmeg? If you don’t have a grater, and if you haven’t tried this, do it. I can’t begin to tell you the difference it makes to your taste buds. I’m going to have to look for some recipes with nutmeg now…

Eff the that… BITCHES.

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