A little change in the weather today brought some badly needed showers to drought and fire ravaged Southern California. It also brought cooler temperatures and the gusty winds calmed down.
We decided to prepare a gourmet dinner for an autumn afternoon. Grilled pork loin cutlets with baked acorn squash, braised cabbage and a gourmet dressing for which Verna created a custom recipe. Maybe we’ll publish the recipe sometime.
We worked together to prepare this dinner. I was in charge of making the breadcrumbs for the spinach dressing, baking the squash (I use the outdoor BBQ as an oven) and grilling the pork loin cutlets. Verna prepared the braised cabbage and gourmet dressing on the stove top.
Topped off with a glass of Kendall–Jackson Chardonnay or a Sam Adams Oktoberfest Lager, we gotta tell you, this was really good. We had to take a nice long walk in the rain after this sumptuous autumn meal. Click on the image for a close up.
