Late season

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. 


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