no more whrrk posts for awhile Friday we had a really fun impromptu (as in - we started inviting people over less than 24 hours before) dinner party where I tried to recreate the excellent pork dish Emily and I made at her friend's house in San Francisco a few weeks ago for about 10 people. What makes this dish unique is the honey glace with dried apricots and cranberries that have been soaking in sherry cooking wine. It is simmered and reduced for about an hour and served atop of the pork loin steaks. Unfortunately, I entrusted the preparation of the meat to my Dad - and it ended up very overcooked - I think because pork isn't something he is used to making. Pork is hard to keep moist.
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