We finally have the garden done, complete with fence and gate – I just need to add a layer of chicken wire to close up the gaps left by the rounded corners on the gates. The new asparagus (along the right edge) is starting to poke through, I got a few seeds planted yesterday and a fairly good idea of where the tomatoes will go once we’re past the likelihood of frost. The oval highlight in the left background is where the bluebirds seem to have settled 🙂
Over on the other side of the yard, what started out as a single mock orange shrub has multiplied into a large clump that’s currently covered with lovely fragrant blossoms – I love the smell!
I enjoy watching America’s Test Kitchen, and found a really good recipe – French-Style Pot-Roasted Pork Loin (I think you have to sign up to see the recipe, but it’s free). As with many of their recipes, it’s a bit fiddly, but worth it, at least in this case. You butterfly the roast (cut 1/3 of the way down lengthwise but not quite all the way through, open, then cut remaining part in half) and spread sautéd garlic in it, then roll, tie and season it, brown the outside, cover and roast in the oven at 225 deg.
Since I didn’t have Herbes de Provence on hand, I subbed an Italian seasoning mix, which worked very well. It’s a great technique that I’ll use (and vary) again – yum!