As an accompaniment, I made a sweet potato, goat cheese, and pine nut strudel using a recipe from this book<\/a>. (Click picture for a larger view.)<\/p>\n
I cooked a couple of good dinners this weekend. Saturday’s dinner was good, but not everything I did worked out well – I’d made a crockpot roast chicken with vegetables, and while the chicken was really nice, I’d used the vegetables to keep the chicken off the bottom of the crockpot (instead of balls of crumpled aluminum foil), and the vegetables ended up cooked in the juices, and I prefer the taste and texture of roasted vegetables.<\/p>\n
The other thing that didn’t work out well was the gravy – I’d rubbed the chicken with a mix that included paprika and cayenne pepper, and the gravy was spicy, which was not what I was expecting.<\/p>\n
Overall, though, the meal was quite good.<\/p>\n
It was totally outdone by tonight’s dinner, though. I had a roughly six-pound pork shoulder roast, which I slow-roasted after applying Long’s Peak Pork Chop Spice<\/a>, crushed garlic, and olive oil.<\/p>\n As an accompaniment, I made a sweet potato, goat cheese, and pine nut strudel using a recipe from this book<\/a>. (Click picture for a larger view.)<\/p>\n
![\"Sunday](\"https:\/\/bendreth.com\/wp-content\/uploads\/2015\/01\/Sunday-Dinner-300x225.jpg\")
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