Tonight's dinner menu is a bit more ambitious. It's a cool, rainy day here in northern California, a good day to use the oven. I have a 7 lb. boneless pork shoulder that I'll roast after applying a paste of fresh garlic, fresh rosemary, extra virgin olive oil, stoneground mustard, kosher salt and freshly ground pepper. To accompany it we'll have mashed potatoes with homemade gravy and homemade coleslaw made of both red and green cabbage and shredded carrots with a homemade dressing of fresh lemon juice, mayo, salt, pepper, sugar and vinegar. There, I'm exhausted just writing that. Time for a bowl of Balkan Sasieni in a MM Legend and a second mug of coffee.
Edit: Almost forgot dessert. Baked, spiced Fuji apples topped off with a dollop of French vanilla ice cream. And now, to the kitchen.