Roast Hallowe’en

Keeping hoardes of trick-or-treaters happy is difficult work! So, before the masses descended, I started a pork roast cooking slowly in the oven, accompanied by potatoes, carrots, onions and celery, and covered in a sauce made from more onion, garlic, olive oil, and lots of fresh tomatoes and rosemary from the garden. It all cooked down for hours, and I mean hours, while we cavorted around in the silliest fashion possible, dodging raindrops, making children scream, and accidentally cry, and handing out LOTS of candy. We got many compliments, and even some photographs taken of us.

Finally, when all half the candy was given away, we retired inside for our dinner. I popped a bag of buttered brussels sprouts into the microwave and J took the juices from the roast and veggies and made a fine, rich gravy, and served the dinner you see above, with some Gundlach-Bundschu Pinot Noir, and the rose from Lt. Yarg’s grave, and we had a fine meal. Dessert was a tasty Boston creme pie, not that we were lacking for sweets…

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