always two steps back. Now I’m going back and forth between something I know nothing about, wills and estates, and something I know something about, cooking.
Many years ago Mom made a boneless pork loin and she marinated it in salt and pepper, thyme and white wine.
Later, when I was old enough to buy more than one chop for myself, and have others to dinner, I tried her recipe. Then changed it. Make a rub with lots of garlic, thyme and sage and add enough olive oil to make a paste and rub the pork loin with it (also salt and pepper) and put it in a plastic bag with enough wine to cover. Even with a good brand of plastic bags, please put it in a bowl lest you need to clean your frig once again.
Then for Christmas dinner for Jim’s parents and brother John in 2006 I found a recipe for a bone-in pork loin that used dry hard apple cider (I used Strongbow from the UK) for basting and also as an ingredient in cornbread dressing.
Then my brother Kevin made Mom’s recipe but marinated it with thyme and rosemary covered with bacon.
Well, my butchers, who handed over the pork loin from their walk-in this morning, want to know what’s up my sleeve today. Here ’tis.
Marinate the pork in my thyme and sage marinade in a bag with dry hard apple cider. Then cover with my butcher’s applewood smoked bacon right before roasting later tonight.
I’ll let you know how it goes. Take care, Dee
Cooking with Dee 
My favorite human is a bit of a weak link. Maybe he will drop a morsal or two. He tells me dogs can be foodies too. Especially those who can type like me.
Since Zoe’s right next to me awaiting her dinner (favorite human) she could have asked, as she typed, the spelling of “morsel.” You do when you’re here! Your loving wife. TGIF, Dee
grrrrrrr
Fellow dog folks were drinking a Strongbow hard apple cider yesterday. I mentioned that I just used one on Sunday to marinate a pork loin roast and make gravy. They said, you mean you wasted one? Oh, they don’t cook. Dee