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« Last post by rocketgirl on December 25, 2025, 02:11:59 PM »
Everything smells like bacon! Maple bacon is fried up for the (sweet) bread pudding topping. 1/2 pack of regular bacon is diced and in the fridge to go with the roasting of brussels sprouts later. 4 cups of bread cubes are "dried" in the oven to become "stale". Sweet potatoes are chunked. I probably won't make a savory bread pudding today, so the other half of that onion is available for the mac and cheese. I brined the pork loin overnight and switched to marinade this morning (basically more brine, but also with bourbon and some garlic). Time to go drag out the smoker and wipe down the patio furniture. Then will need to cut a little rosemary off my bush to use with the sweet potatoes later. Once the the pork is in the smoker, I'll do the bread pudding (means I'll probably serve that cold or at room temp, but whatever - it will give me the opportunity to clean some dishes and get them out of the way.) I only have one oven, so... At least the rolls and the brussels sprouts go at about the same temp, so they will be last. The mac and cheese will be done in enameled cast iron, so as long as the lid is on, that stays pretty warm on its own.
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