Pork roast and Hadley grass


Roast pork rubbed with garlic and sage. Fresh Hadley grass, aka asparagus, and which my husband calls “spargli.” Potatoes, roasted with the same mixture as the pork, in accordance with Bittman’s recipe. All delicious. I just wallow in those evenings when I make a better meal than I know I can get almost anywhere, for a fraction of the cost in ingredients. It is worth cash money to cook well enough as to enjoy one’s own cooking.


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