I could get used to doing pork tenderloin outside in early March. Sorry, Boston. (This is from a few evenings ago.)
Quinoa in a red sauce made from carrots, zucchini, squash, and fresh tomatoes from our neighbor’s garden.
I wonder if counting the rings tells you its age? Either way, it won’t live long.
Andrle has been hitting it out of the park with tasty skillet recipes this week.