Replies

Hmmm....welll....a sweet and sour type thing comes to mind. I have a nice mustard glaze that goes well with ham....dunno how it would be on a pork loin. I usually just bake a pork loin with salt, pepper, rosemary, and garlic.

9,063 posted on 02/25/2004 7:17:02 AM PST by Overtaxed

To: HairOfTheDog; ecurbh; Corin Stormhands; 2Jedismom; Overtaxed; RosieCotton; trini; Sam Cree; ksen; ..

Hi everyone!

It was so great to talk to WN last night. It cheered me up just hearing a friendly voice, more especially a Hobbit Holers' friendly voice! She even tolerated my swooning over having second row to Clay Aiken this Saturday! A true friend, that!

It's pretty busy today and I've got to get these payrolls done before this afternoon because they're predicting a NASTY storm coming through and we may have issues with our building's generator. Wish me luck! And if I finish quick enough, maybe I can hang out here for a bit later.

OH YEAH! I still have have scars on my feet from the Entmoot bugs. I think they are there for life. I just look at them as tattoos now. A little reminder of Entmoot with me forever! :-)

Let's have some grub, what do you say?

9,064 posted on 02/25/2004 8:09:01 AM PST by RMDupree (HHD: Deep roots are not reached by the frost.)

I usually just bake a pork loin with salt, pepper, rosemary, and garlic.

Ok...that is what I'm gonna try...it's very very small, though...I think what? 275 degrees for a couple of hours? Covered with foil?

9,123 posted on 02/25/2004 12:13:06 PM PST by 2Jedismom (HHD with 4 Chickens)

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