Menu: Apricot and walnut stuffed roast pork; parsnips and brussel sprouts around the roast: boiled carrots
Creator of Deliciousness: CTG
This was almost an accidental MND. A discussion of what was available from CTG’s freezer became dinner and a movie and as we were eating we realized we were due for a dinner that week.
NP was surprised that this was what a I’ll see what I have in the house dinner looked like. She was expecting PB&J’s or mac’n’cheese we think.
Roast pork is quite tasty all by itself but with you add chopped walnuts and dried apricots it is almost gourmet. The brussel sprouts and parsnips were thrown in the roasting pan about half way through the roasting time. Carrots were boiled ’til tender but still crunchy, rounding out this winter meal.