90 degrees, you say? Grill, here we come. A cornmeal and herb crusted pork loin made for an easy-peasy Saturday dinner. Plus, it employed generous amounts of POD’s thyme and parsley; PID’s (plants in den) rosemary; and POF’s (plants out front) sage.
And yes, that’s parsley, sage, rosemary and thyme, in case you’re keeping track.