We’ve been experimenting with food left and right lately.  I finally got to use the Baker’s Edge pan for a roast, and I wish I could say it all turned out perfectly. This was my first experience cooking pork tenderloin, and I wasn’t thinking that it would take less time than a regular piece of meat. Anyway, the meat turned out pretty awesome (thank, Mrs. Dash!), but the vegetables were kinda crunchy. Potatoes shouldn’t be crunchy unless they’re chips, and ‘chips’ is a dirty word around here.
Lloyd’s been making salads (trying to be as cool as Brad). This is his latest creation – lettuce, strawberries, chopped pecans (avocado on mine) and dressed with lemon juice. It is surprisingly tasty!