Theeyyyrrre Baaaccck!

The skinnies came home today and boy was I excited. As soon as class ended I raced to the Central Market and picked up a pork loin, some figs, onions and garlic, a few potatoes, and some beautiful green beans. I caught the next train home and walked in the door to candle light, soft classical music, happy dogs, and Louise at the kitchen counter with a glass of wine and Carol stomping around still in her camping boots wildly proclaiming her need for a shower. As usual, we all started talking at once, simultaneously asking about the others time while blabbering on about our own. We munched on bread with lemon infused olive oil and gorgeous sesame dukkah while catching up on all that had happened while they were away, and I got stuck in with the pork. I seasoned the loin with salt, pepper, and minced garlic and plopped it in the oven. While it was roasting, I stuck potatoes in a pan and the beans in a steamer. I then prepared a sauce for the pork. I started with a fine dice of onion and minced garlic sautéed in a little butter. While the onions became translucent, I diced a handful of dried figs and tossed them in the pan. I sprinkled in just a smidge of dried chili for heat, and after a few minutes added about half a bottle of white wine (contributed by Louise who deemed it not fit to drink but I took a sniff and decided it was fine to cook with and boy howdy don’t even get me started on that) and let that reduce until the pan was almost dry. I drizzled some fine balsamic over the whole mess and let that reduce to syrup. A tablespoon of Bush Mallee honey (tastes like it’s been smoked) and another knob of butter later and the sauce was done.

Yeah, that was ok.