Mustard two ways, Yum.

My husband plans to open a restaurant in the next few months, at which time I'll probably have to bow out of food exchange in lieu of feeding my entire neighborhood. If memory serves me correctly, when NI and I had ready access to healthy food at our restaurant (in New Orleans) all we kept in our personal refrigerator was beer and condiments. We didn't have a child then, so I imagine this time around we'll be keeping beer, condiments, and string cheese. Otherwise, we'll likely be eating at the shop.

Until then, I'll keep making food for our small network and posting the weekly specials for your reading (and--I hope--eating) pleasure. On the menu this week:

Roasted Pork Tenderloin w/ Mustard Two Ways
Roasted Yukon Gold Potatoes with Rosemary
Steamed Broccoli with "I can't believe it's not butter!"

Okay, I'n not really using ICBINB--I've just always wanted to put it on a menu and I thought today could very well be my last day on this planet and I should not put off until tomorrow that which I can do today.