Don't think it's my subtle way of trying to kill him. That's not the plan. I bought a smoked pork loin last week at Save A Lot. Sliced it up. Well, half of it. I had Hawaiian sub rolls. Farmer H said he could eat sandwiches with pepperjack cheese. I figured I could get two days of that, maybe three. He added Ruffles potato chips on the side.
On day three, I said I could make some mashed potatoes and green beans to go with it, and he could just have slices of it, warm. No, he said he was fine with the sandwich and chips. Day four, I offered Stove Top Stuffing. Farmer H loves that stuff(ing). But no, he was fine with the sandwich. By now I have sliced the other half, since I have also been eating pork loin for suppers. Mine has been in sandwich form, first with sharp cheddar, then with mayo, then with pickle and onions, then cut up with some frozen fried rice and hoisin sauce.
We continue to pork-loin. It's not like it's going bad. Like ham, it's cured and will last. I was perfectly content to chop up some for freezing, to include in a pot pie when the weather cools off. But Farmer H is happy with his sandwiches. The next side dish will be onion rings, his request, though I'm not sure they go together.
I see another pork loin in our future. A bit more distant future.
2 comments:
That's "old school eating" like when we were kids and mum would roast a leg of mutton or hoggett and we would be eating it in various forms all week. Mutton is two year old sheep, hoggett is one year old, lamb is the baby. These days hoggett is impossible to get and mutton too is hard to find. Everything is lamb, spring lamb or baby lamb. None have enough meat to stretch more than the one meal if feeding a family.
River,
I did not know that. I've never had mutton or lamb, and never heard of hoggett. The pork loin was the size of a small ham. Maybe 2-3 pounds, no bone. I finished the last of it yesterday.
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