This afternoon's supper will consist of Schweinefleisch from the pork butt. I usually use a fresh tenderloin (not a fresh loin of pork but a tenderloin) but try finding a good butcher near Texarkana to get one cut to your liking or to even be an actual tenderloin as opposed to a loin.
It is being oven roasted as I type. It is a Bavarian delight and yes they call the dish Schweinefleisch or in other words Swine Flesh at least in my wife's neck of Bavaria (town of Plattling). They do not call it roast tenderloin or anything else there abouts. Accompanying that will be Rote Kraut, Sauerkraut, maybe a vegetable medley (frozen veggies but I am 65 & single and do not need all the bother of preparing fresh veggies) and because I forgot to get small white potatoes to roast in with the meat, I suppose a brown rice & quinoa mix will have to do. A salad may also be in order if my supply of tortoise food does not look to withered, it's been in the fridge a week or so. Also, I think I'll bake a loaf of French bread. (Yeah I know, why am I baking French bread with a German dish? Because it is Pillsbury dough in the can and it's easy and not messy like baking from scratch although I have baked some very tasty breads and other delights before like Apfelstrudel.) I will be imbibing, as I already am doing right now (is it noon yet), a glass of Spaten lager or two with the meal.
Hearty, plain and fairly simple, the way I like most of my meals. None of that fancy heavy saucy/gravy on my meat for me in most cases; although, my wife used to make a wondrful mustard/cream sauce in which she cooked beef fillets and she could make some fine gravy too. As for me about the only sauces I regularly make are Italian sauces for pasta (and while I use those from a jar like Prego, I often add a good amount of spice to them and sometimes make my own from plain canned sauce; although, I have on rare occasion made them from scratch). When it comes to Italian sauces I like mine spicy, thick & heavy.
Edited to add:
The meal ready to eat.
The meal well under way and tasting fine.
The leftovers.
Not only did my mongrel Skye have a nice chunk of the roasted pork but I also boiled up the bone with meat on it, cut off most of the meat and mixed it with her meal, then gave her the bone too. She loved it.
I really need to cook meals more often other than just heating up frozen or canned stuff.
It is being oven roasted as I type. It is a Bavarian delight and yes they call the dish Schweinefleisch or in other words Swine Flesh at least in my wife's neck of Bavaria (town of Plattling). They do not call it roast tenderloin or anything else there abouts. Accompanying that will be Rote Kraut, Sauerkraut, maybe a vegetable medley (frozen veggies but I am 65 & single and do not need all the bother of preparing fresh veggies) and because I forgot to get small white potatoes to roast in with the meat, I suppose a brown rice & quinoa mix will have to do. A salad may also be in order if my supply of tortoise food does not look to withered, it's been in the fridge a week or so. Also, I think I'll bake a loaf of French bread. (Yeah I know, why am I baking French bread with a German dish? Because it is Pillsbury dough in the can and it's easy and not messy like baking from scratch although I have baked some very tasty breads and other delights before like Apfelstrudel.) I will be imbibing, as I already am doing right now (is it noon yet), a glass of Spaten lager or two with the meal.
Hearty, plain and fairly simple, the way I like most of my meals. None of that fancy heavy saucy/gravy on my meat for me in most cases; although, my wife used to make a wondrful mustard/cream sauce in which she cooked beef fillets and she could make some fine gravy too. As for me about the only sauces I regularly make are Italian sauces for pasta (and while I use those from a jar like Prego, I often add a good amount of spice to them and sometimes make my own from plain canned sauce; although, I have on rare occasion made them from scratch). When it comes to Italian sauces I like mine spicy, thick & heavy.
Edited to add:
The meal ready to eat.
The meal well under way and tasting fine.
The leftovers.
Not only did my mongrel Skye have a nice chunk of the roasted pork but I also boiled up the bone with meat on it, cut off most of the meat and mixed it with her meal, then gave her the bone too. She loved it.
I really need to cook meals more often other than just heating up frozen or canned stuff.
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