Kung Pow Cod

Well, I guess you could call it that. This was easy and fast. Baked fish (in this case, cod) with a thick layer of stir fry sauce over it. Then in the oven at 325. Meanwhile boiled rice noodles. Added chopped green onions and bell peppers (from Friday night). Standard peas with butter and dill.

Pork Loin with Crab

Mom and dad visiting from VA so I had to pull out something fun: Pork tenderloin with a crabmeat stuffing. Sauteed onions and celery. Red pepper flakes. Then added crabmeat, cubed baguette with clam stock. Sides: Twice baked potato with sour cream, Parmesan and topped with cavier. Bell peppers and asparagus.

Fondu

Thanks, Rebe, for the fondu dish for my birthday. Great gift! And well crafted, too. It's enamel over iron (just like Le Crueset). That means you can heat it on the stove and then take it directly over to your table. (I used sterno. *Reminder* make a trip to get real fuel gel). Here's the recipe I used (adapted from the recipe that came with the set):

• 2/3 pound cheese (Jarlsburg)
• 1 cup white wine
• 2 t cornstarch
• 1/4 C brandy
• garlic
• nutmeg
• S&P

Rub the dish with sliced garlic. Pour in wine and boil. Add cheese and stir. Mix brandy with cornstarch (original recipe had called for Kirschwasser) and add to mixture. Here served with broccoli, and apples.

Simple dessert: rice crispy treats dunk in melted Nutella.