it's only the second week that we've been using the kitchen menu board to stay organized and culinarily-inspired. but like many novelties, it was in danger of wearing off quickly. last week we made impressive food: short ribs, mushroom risotto with wild ramps, matzah ball soup, middle-eastern street food. this week we stared at the board without inspiration. um...burgers? finally we just jotted down some ingredients and left the details to be worked out later.
now it's later, and inspiration showed up just in time.
tuesday night: pork tenderloin & potatoes, or, if you prefer: Sauteed Pork Tenderloin Medallions with Port, Dried Cherries, and Rosemary, accompanied by Roasted Fingerling Potatoes and Kale. it's a winner because it gives us a chance to use up some dried fruit before summer arrives and we're knee deep in the fresh stuff, and it involves port. what could be wrong with a port wine reduction?
maybe this menu thing is working after all.