It’s a travesty that I hate to say, but it looks like summer is finally coming to an end. The mornings and afternoons just aren’t quite as humid and sweltering as they were just a few weeks ago. There is one bright spot to this lack of heat though… Baked goods! Continue reading →
Like death and taxes just a few days after we got home from our trip to Trinidad, Sean started coming down with a cold. Poor thing. Summer colds are just the worst, and my boyfriend is someone who gets sick maybe once a year on average. While there wasn’t much I could do for him besides push ibuprofen and liquids while waiting for the cold to run its course, I did also whip up a batch of my mom’s chicken soup.
My boyfriend recently got a new townhouse and in his beautiful new home is a beautiful new stove just begging for us to use it. I’ve been happily obliging, but when I discovered the oven is not only conventional but also a convection oven. I’ve never done convection baking or roasting, but after a quick Google search of how to adjust it, I decided to give it a try. My first experiment: convection roasting an espresso rubbed pork tenderloin.