"Life isn't long enough to do all you could accomplish. And what a privilege even to be alive. In spite of all the pollutions and horrors, how beautiful this world is.
Supposing you only saw the stars once every year. Think what you would think. The wonder of it!"--Tasha Tudor

Wednesday, March 19, 2014

Happy Spring!

I love Corgis. I love painting. I love cooking. I thought I would share a bit of each with you on this Spring Equinox Eve.  Here is a pork recipe that turned out pretty well. It is tried and true. The butternut squash that accompanied it was a new one for me. Probably because of my New England roots I tend to always reach for the buttery, brown sugary or maple type flavors when I pick up a butternut squash. This one was a little different. If you like the ingredients in the recipe, chances are you will enjoy this dish too. 
 First, for me, the torturous task of peeling the butternut squash. Christmas Corgi Facebook friends have suggested a few good ways to make this easier. A good steel peeler would probably be a good place to start. Lacking one of those, my weapon of choice was a good knife. Did I mention I really really hate peeling butternut squash?
 Cut the squash into pieces. Try and cut them into cubes the same size so they cook evenly. They do not need to be perfect. Only God is perfect. And maybe Julia Child.
 Mince up some garlic. Lots. Pretend you are trying to repel vampires. 
Yes, garlic is good.

 Let's start with the pork loin roast. Rub it with lots of freshly ground black pepper. 
Rub it with a big bunch of that garlic too. Put a pat of butter in a saute pan with a good splash
of olive oil. Sear it on all sides till it gets golden brown. This is a quick process over a medium high heat, you are not trying to cook it through, just sear it.

Put the seared roast in a small pan. This is a small roast which fits perfectly 

into a bread loaf pan.