I remembered to plant garlic in the autumn. I found time to keep it free of weeds. Now, I get to enjoy my efforts. This garlic is going into a little zuch, tom, fennel number to be served with big arse pork leg. My iPhone touch screen smells lovely.
He said, “simmer sauce” when asked about curry. I felt that if I had fur that would rise when threatened, it would have been locked and loaded. Unaware of my sensitivity to curry, I think I’ve moved beyond M. Patek and his simmer sauce companions. Cheap turmeric with cumin buddies and preservatives are no match for curry made with freshly roasted or ground, or roasted and ground spices. So simple, so available yet passed by, pushed aside by stomaches in search of ready-meals. Look, if you want to sizzle up sex in a pan, it will involve onions, garlic and ginger. Throw this melange at any protein be it beef, pork, tofu or chickpeas, you will arrive at yum. An amazing yum. A yum so strong you might feel like staying a bit longer. Add ground cumin and a bit of ground coriander. Don’t forget the salt. And whoops, there go the panties. Follow up with some cardamom ice cream and you have, well I don’t know what you have, but you’re on your way.
I don’t care if I’ve said this before, but please, friends, don’t let friends use “simmer sauce.” They’ll say they don’t have the time. They’ll say they don’t have the recipe. This is shit. Pull it together, pick up your life and make curry from scratch. Make curry with love. Make curry with the spices they are ready for. This sex is on fire. All you need to do is start with onions, garlic and ginger.
This pork is Delectable Pork in a Mustard Spice Mix. I didn’t even have the mustard seed and it worky so goody.
Pork studded with garlic and chilled butter spears.
Who takes the time to slot holes in your pork roast and shove yum potential right in? Where do these recipes come from? It’s so easy to shove a pork roast in the oven for a couple of low heating hours and fill in the gaps with a sauce and a song.
But I took the time. Then I gave it a right browning. And then I covered it with thyme. The recipe called for rosemary, but my rosemary was killed by those damn free range chickens. So I went to a likeness of my favorite seasoning, Zatar. This is a wonderful mix of Lebanese magic and thyme that I learned from my friend Bassam. I absolutely love Zatar and I think I need to make Zatar ice cream just to show how much I care.
Cover that lovin’ with some thin bacon. If you can find bacon without sugar, then you will love yourself even more ( if that’s possible ).
This will be cooked slowly for an hour and a half. I have peppers and leeks. Hopefully there’s something there if I add garlic, onions and a splash of celery.