DINNER 30: Monday, January 30, 2006

This evening, we enjoyed leftovers from last weekend’s dinner. We dined on the leftover pork and sweet potato puree, with a dessert of Sticky Toffee Pudding.

Tonight, we cut into the OTHER roast, which I’d prepared differently than the one we served to our guests. For the guests, I poked the handle of a wooden spoon through the center of the loin and stuffed the resulting tube with apples, shallots, chestnuts, and boursin. I ‘unrolled’ the second roast to make it flat, spread the stuffing on the exposed surface, rolled it up, and tied it. This ‘unrolling’ method provides a lot more of the delicious stuffing, so I’ll use that from now on.