Tom says "2 thumbs up", me, I'm just not a pork gal

This was very lovely in a rustic French kind of way, the bleu cheese-walnut-fig stuffing was terrific, and the quince-persimmon-ginger spread oozed off the top of the loin and contributed to a very yummy sauce. T was quite enthusiastic about dinner as a whole; I was reminded that I'm just not a real pork girl. Pigs are smart and cute, and I don't ever really enjoy eating them, except for the random piece of well-done bacon, or bacon as a flavoring. I actually really struggle with this, morally, and Jonathan Safran Foer's Eating Animals is prominent in my to-read pile. For now, I eat pork maybe two times a year and cooked this one tonight for my dear hubby. With dinner, I opened a bottle of the Qupé 2006 Bien Nacido Syrah. Delish!! T thought it was a perfect pairing. And we're off.

We looooved dinner

Peeps, we are so happy, tipsy and full. The scallop cakes were so good, and the dipping sauce- HOT! SPICY! YUM! Peanuts, habaneros, rice vinegar...mmm. And the beets were delish. It was like sophisticated orange cream soda on beets. We also opened two good bottles of wine, a white -Iron Horse Estate Chard- and red -Jonata El Corazon-. Both are fab. Donna/Dirk, if you are reading this, you would love both!!! Update: T actually found childcare for my decided weekend away and will be coming with. Terrific! We'll be going to Philly and eating like mad.

Greta van Susteren scares me.

Sunday market and cooking plans

These asparagus (not yet cooked in this pic) were so good last night, as was the Bolognese and other roasted veggies. We enjoyed a great bottle of wine too (Hess Select Block 19, Mount Veeder, Napa) and all went to bed stuffed and happy. Today is the first really, really cold day but it's gorgeous out; so we bundled up and spent an hour at the farmers market, the kids eating their way through, as we adults managed to buy food for later during the graze-and-binge. Just look at all this beautiful bounty. I'm going to use the eggplant for involtini tonight; fresh ricotta is finishing up on the stove now.