empty chairs, a forgotten drawing book, a few scattered glasses and beer cans…

Hattie warms David's suitcase for him while she waits for the guys to come pick up their stuff
IMG_1781 _Snapseed

washed silverware drying

coffee and coffeemilk, newspaper and cooking magazine respectively

The rest of the weekend after the house concert
was quiet. I puttered, I read, I cooked. Onward to the next event which
is Thanksgiving I suppose. I'm still feeling the glow however so all is

A couple of people asked for the recipe for the pork and noodle dish I did for the potluck…here it is…straight from the Joy of Cooking! I did two pork shoulders and then kind of pulled them, made the sauce, and then mixed them with two bags of Amish noodles cooked in half chicken broth/half water. Definitely a fall kind of comfort thing…

Pork Shoulder with Rosemary and Mustard
taken from the Joy of Cooking 1997

pork shoulder (about 7 lbs)
1 1/2 cups chicken stock
1 cup dry white wine (or whatever cheap box of white wine you have of course)

1 medium carrot
1 medium onion (I used two as mine were smallish)
2 chopped cloves of garlic
1/2 teaspoons dried rosemary (or a bit more)

4 tablespoons (half a stick) of butter
1/4 cup flour
2-3 tablespoons Dijon mustard

Brown the heck out of the pork shoulder on all sides (in a bit of
oil), then salt and pepper it well and put it in the crock pot.  Drain
the rendered fat and leave just a bit in the pan.  Toss in the
vegetables, rosemary and garlic and cook until softened and slightly browned.  Add to the
crock pot, followed by the chicken stock and the white wine.  Cover and
cook on low for 6 hours.

Remove the pork shoulder, which will be falling apart tender.  Set it
on a platter and cover with foil.  Skim the fat off of the liquid
remaining in the crockpot (I used a fat separator to get as much as
possible).  Then melt half a stick of butter in a pan.  Once melted
whisk in the flour.  Once is it smoothly mixed, pour in the skimmed
liquid.  Add 2-3 (I used 3 and it was perfect) tablespoons of Dijon
mustard, and whisk it in, bringing it to a boil, stirring as it
thickens.  Serve over egg noodles with the sauce over everything!