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Monday, November 12, 2012

Rack of Pork

So foggy this morning, you could hardly see the stop lights. Even by 8am , the sun hadn't really burned off the fog.  Some strange weather we are having lately.

A nice day outside I guess, but by the time I made my way to the parking lot and home, it was starting to get breezy and overcast.

This day in history "On this day in 1954, Ellis Island, the gateway to America, shuts it doors after processing more than 12 million immigrants since opening in 1892. Today, an estimated 40 percent of all Americans can trace their roots through Ellis Island, located in New York Harbor off the New Jersey coast and named for merchant Samuel Ellis, who owned the land in the 1770s.
On January 2, 1892, 15-year-old Annie Moore, from Ireland, became the first person to pass through the newly opened Ellis Island, which President Benjamin Harrison designated as America's first federal immigration center in 1890. Before that time, the processing of immigrants had been handled by individual states."

Sue spent the day painting the upstairs bathroom.  It looks really good, and all I had to do was bring up the ladder.

A trip to Costco with Luke and Sue took two wagons.  A new record of $513 and no bug ticket items.  I guessed it was going to be about $400.  When did everything get so expensive.   Luke asked for pork chops, and then we saw it.  A rack of pork, pre-seasoned, and ready to bake.

Back home, the roast goes into the oven as we put the groceries, etc away.  For the past two weeks we have done our best to go through all the food in refrigerator and freezer.  Now, we are all stocked up again, and as long as I remember to defrost something, we won't be going out to dinner.

Late dinner, as the rack of pork took 1 hour and 45 minutes to cook, and 15 minutes to rest.  Luke picked a good dinner.  CSA sweet potatoes and steam fresh corn accompany the meat.  One of the sweat potatoes has a root trailing on one end...funny, it looks like a mouse now that it is baked.

I love to cook, and I love to eat.  Everyone very happy with a fancy surprise Monday night dinner.

Photo of the day "Rack of Pork"

It was so easy a caveman can do it.  18 minutes a pound at 350 F.  Let rest for 15 minutes if you can

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