Saturday, November 17, 2007

Tenderloin medallions in cream sauce came out nice, subtle, delightful, happy pig from which they were hewn could look down from Valhalla nodding approvingly, I think. Used this recipe, pretty much, though I used olive oil not vegetable oil & would term the temperature at which I browned the medallions medium high. Vegetables went well with it, tangy whang of sherry vinegar contrasting nicely with the cream sauce.

Lots of little aches & pains, still, overall, feel quite pleasant.

Going to go see music at Hungry Ghost in a bit, I think.

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