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The Harvesters, Pieter Bruegel the Elder I’ve been trying to find something new to do with pork, and this recipe from ‘Caprial’s Bistro Style Cuisine’ looked just right for Fall: Pork Tenderloin with Apple Chutney (serves 4) For the Apple Chutney: 2 tsps. Olive Oil 1 Red Onion, julienned 2 cloves Garlic, chopped ½ C. Apple Cider 1 T. Brown Sugar 2 T. Sherry Vinegar 3 Granny Smith Apples, peeled, cored and sliced 2 tsps. Chopped Fresh Thyme 1 tsp. Chopped Fresh Marjoram 1 tsp. Crushed Green Peppercorns Salt 1 Pork Tenderloin, about 2 lbs. 2 tsps. Dried Thyme Salt...

Email news this week brought this Betty Crocker recipe for Ravioli Casserole that looks very good for an easy, work-night meal made partly from prepared foods: https://www.bettycrocker.com/recipes/spinach-and-ravioli-lasagna/8df9521c-8475-4f83-9b3b-c5288ad13adfTrying to ‘zing up’ my husband’s favorite roast pork loin, I found several recipes for pork that include a fruit chutney that doesn’t look too pungent: https://www.knorr.com/us/en/recipes/roasted-pork-tenderloin-with-apple-chutney.html-JT

I fell in love with Indian food by encountering it in little hole-in-the-wall places – first at the eatery at Union Station in D.C., and again at a surprisingly wonderful strip-mall restaurant near my home. I was very happy when my local grocery chain started selling packaged, boil-in-bag versions of various Dal, Chana Masala, and other items. They weren’t like restaurant fare, just pretty good when I needed a fast Indian Flavor Fix. But they are so expensive! so I recently decided to strike out on my own and try to make some of these things at home. My...