Monday 14 September
We were preparing to welcome Steve and Caroline on their college-exploring trip across Ohio. And there's nothing like a long-stewed pulled pork (first cooked just over a week ago) to keep hot and ready until the guests arrive.
For a vegetable, we picked an armful of slightly tough and moth-eaten kale from the garden, and inspired by this recipe, made a batch of creamed kale - with real cream, not bechamel.
For dessert, we finished off Susan's delicious lemon squares - which we wouldn't offer to just anybody, but these are family.