Wednesday January 9We're still a bit confused after getting back from Chicago, so we forgot to defrost anything for dinner. It is for just such occasions that we freeze some dinner-size portions of thick or thin sliced pork tenderloin: they only take a few minutes to defrost, especially if you've put saran wrap between the slices, so you can pull them apart.
The Modenese way of preparing pork is one of our favorites. Though we had one large winter tomato, they don't make very good sauce, so we used a waxed-cardboard container of crushed tomatoes instead - very Italian. We sliced up the tomato for a salad, which Holt composed on a bed of our own garden greens; we can hardly believe they're still surviving out there.
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