Today is Mr Lapin's birthday. I've already rubbed the spices (salt, pepper, cinnamon, cumin, and chili) on a pork tenderloin to make 'Island Pork', a jerk-style brased-then-glazed recipe we'll probably cook on the grill rather than bake in the oven. We'll have steamed baby asparagus and couscous with that.
For dessert, we're having
Deep Dark
(
Read more... )