I’m cooking again this week, after two weeks of cleaning up the fridge, and then international travel. Tuesday’s dish was a wonderful pork roast. I browned all the sides, then plopped the thing in the slow cooker. I mixed up a package of dry onion soup mix, half a jar of cherry preserves, and a big dollop of high-quality Dijon mustard. After coating the roast with the cherry concoction (sweet and savory!), I cooked the whole thing for eight hours on low.
Dinner was some pork slices, wild rice pilaf, and stewed apples.
And then I went out to mow the yard and discovered some late-season raspberries hanging heavy on four limbs of the raspberry bush. There’s part of tomorrow’s breakfast! I collected nearly a pint of them.