Friday 9 May
Today Andi and Joel arrived for a weeklong visit. So we thought we would welcome them (and let them recover from any jet lag) with a home-cooked meal.
We took the classic British package of rolled roast of pork, untied, unrolled, and de-cracklinged it, and stuffed it with sprigs of rosemary and garlic, more like a porchetta. It roasted in a 375º F. oven, covered with foil to keep the moisture in, until it hit 150º on our very American instant-read thermometer, when we took it out to rest. It can be a bit pink, but any higher and it's leathery and dry.
On the side, we had roasted potatoes, carrots, and quartered onions; they and the sliced pork added up to a lovely plate, with pinot noir to accompany them.
To mark the celebration, there were even some little slivers of raspberry bakewell tart, topped with cream, at the end.