While we aren’t really into traditional cold weather here in our little home on the mountain, there was a nip in the air today. I took a walk over the acreage to see leaves already coating the ground mingled with a heavy blanket of pine needles and cones. We are expecting a light frost the end of the week that will draw the color changes into the remaining leaves. Old man Winter has sent his calling card of impending arrival.
I’m sitting here now enjoying an after dinner mug of hot peppermint tea to finish the evening off. The days are much shorter and it will be completely night fall shortly after 7pm.
After my walk I pulled the pork loin I had laid out to thaw earlier out of the fridge to cook for dinner. While not quite ready for winter stews, I did want some traditional comfort foods. So I sliced red potatoes into quarters along with Brussels sprouts cut in half and sliced white onions. I lay these in a baking dish lightly coated with olive oil leaving room for the loin to roast all together in one container. The spices are what truly bring out the flavor of dishes without drowning them in sauces. So I brought out the spice caddy selecting Gun powder seasoning for the loin. This is Randy’s favorite meat seasoning and it doesn’t take much.
My favorite seasoning lately is Coriander. Did you know it is the same plant that cilantro leaves come from? The seeds and powder have a completely different flavor that enriches vegetables, stews and soups! So I put a good shaking of it all over the vegetables and pork. Next came sage…. because who doesn’t put sage on pork dishes! Then I added a light dusting of dried onion and oregano. Sprayed the tops of the veggies with vegetable spray and popped the pan into a 385 degree oven for about 40 minutes.
Sliced a large tomato and that makes a delicious colorful filling meal on this chilly evening. The blend of spices was amazingly flavorful.
Bon Appétit
My World 
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