tom loves to buy pork loin. he always checks it out when it’s on sale and excitedly asks, “do you want to have pork loin for dinner?!” to which i usually answer with a resounding, “meh.” i’m just not so … Continue reading
Chimichurri is pretty much an Argentinian pesto, but made with parsley. But guess what? My parsley’s all dead. Don’t know how that happened, but we had plenty of cilantro, so we improvised. The following recipe is not for the chimichurri … Continue reading
When Tom and I went to the grocery store for the ingredients for the last post, I was really wondering to myself if I was ever going to use that toasted sesame oil that we bought, but here we are, … Continue reading
Wow, it’s been a long time. Honestly, Tom and I have been so busy lately with new jobs, birthdays, weddings, and graduations that we really haven’t been cooking anything worth noting (or really cooking anything at all), but this recipe … Continue reading
