September 21 Dinner Menu

Roast Pork and Potatoes
Roast Pork and Potatoes

Rub the pork with salt and pepper, drizzle with a little olive oil, and roast at 200°C (about 400°F) up to desired doneness. Some say to roast pork at 180°C (350°F) but I prefer the higher temperature as the outcome suits me better. You can consult this guide to roasting meat.

For the potato wedges, sprinkle with salt and pepper and add to the roasting pan approximately 30-45 minutes before the pork is done.

Zucchini Sautée
Zucchini Sautée


1 large zucchini, cut in thin slices

2 medium tomatoes, chopped

1 tbsp minced garlic

2 tbsp olive oil

1 tsp dry basil leaves

salt to taste

Sautée garlic in olive oil until fragrant but not browned. Add tomatoes, basil leaves, and zucchini. Cover and turn down heat. Stir occasionally for even cooking. You can add a little water if it looks too dry. Cook to desired doneness. Serve immediately.

Breakfast Platter to Share

A hearty home-made breakfast! Sliced cucumbers, semi-ripe Hawaiian mangoes, and stir-fried pork loin, with scrambled eggs. Can be served as is or with a dip of your choice and fried rice or fresh bread or toast.

I had caesar dressing for the cucumbers, garlic fried rice, and brewed coffee.

Bon apetit!

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