What to have waiting

I have wandered into my grazing days. Warm weather hits and I no longer have the need to eat meals meant to put you to bed. Lord knows I always want to eat, I just want to eat a little, a lot.
The whole of this can be served right away, at room temperature, or put in the fridge to pick at as you please.
I am going to make chicken salad with red grapes and toasted walnuts and minced shallot and a 3 lb. roast pork loin (just heat up a sliced onion a few cloves of garlic in olive oil with salt for five minutes. Remove from the pan. Season and sear the loin on all sides, add the onions to the pan, pour over half a cup of good balsamic, and throw it in the oven at 350 degrees for an hour. Baste. The temp should be 155 degrees. Let it rest 15 minutes before cutting.) Maybe I’ll roast a dish of onions as well along with pork with a little orange juice, balsamic, a sprinkle of sugar and salt until they are soft. I’ll make string beans and toss them with olive oil made the way it should be and a few raw garlic cloves and salt. I’ll roast some new potatoes, and serve it all with a piece of gorgonzola or roquefort, a baguette sliced into thin slices, toasted in the oven, and when they come out, a drizzled with olive oil, rubbed lightly with garlic and salted.

No reason why you couldn’t serve a lemon tart for dessert or even cheesecake.  I am happy to open the refrigerator door and slice a piece off of either every few hours, or every twenty minutes.

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