Ginny, the recipe looks good and easy. Thank you.
And the word of the day is: MORBIDEZZA!
Two of them went into a closet and never returned
TCB are you feeling better?
For DRs Jan and Vixmom and anyone else who wants to try it:Cranberry Pork Roast2 1/2 - 3 pound boneless rolled pork loin16 oz. can jellied cranberry sauce1/2 cup sugar1/2 cup cranberry juice 1 tsp. dry mustard1/4 tsp. ground cloves2 tbsp. cornstarch 2 tbsp. cold water1 tsp. salt1) Place roast in slow cooker (crockpot).2) Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves and whisk together. Pour over roast.3) Cover and cook on low 6-8 hours, or until meat is tender.4) Remove roast and keep warm.5) Skim fat from juices. Measure 2 cups of juices, adding water if necessary to make 2 cups. Pour into small saucepan. Bring to boil over medium heat. Combine the cornstarch and cold water to make a paste. Stir into juice; cook and stir until thickened into gravy. Season with salt.6) Slice or shred the pork and serve with gravy.This is a holiday favorite in our household.
The children next door got a basketball and hoop yesterday. So now I have the unending pounding of a basketball on the pavement. And you know what? It is glorious to hear kids playing and having fun.
We have many world travelers on HHW and it's great to take trips with them.
Back from lunch at Panera’s with my friends Mike and Dawn. I’ve known Mike since kindergarten.