The Baker's Rack . . . and Sunday Lunch

The Baker's Rack on the patio

undergoes a transformation in the Spring

it comes

alive!

With shelves filled with plants

A favorite faux bois planter

It's a favorite and it looks good planted with a woodsy look

And I like the unexpected

a rusty iron rabbit

Rabbits belong in a woodsy setting!

 The top shelves -- 

houseplants and a geranium which wintered over indoors

A fuschia which was a gift from a dear friend

And two red geraniums

The woodsy log, a statue and the watering can

 Below are the topiaries and a big begonia

Before garden time, however, there was Sunday Lunch

(a custom we adopted while we lived in England that spring)

Roast pork loin with rosemary and finished with a apple rosemary jelly glaze

Broiled new garden carrots and roasted asparagus

both Farmer's market buys yesterday

After Sunday Lunch

the pork went into the crockpot

with chicken broth, BBQ sauce and the rest of the jar of Hoison sauce

and simmered the afternoon away

while I was in the garden

It made great pulled pork sandwiches for supper

with a homemade dill pickle

And will be our lunches this week until it's gone

Cleaning the freezer doesn't have to be a chore

A package of four mini tart crusts

Were baked off

And made into lime curd tarts

(for I had lime curd in the fridge)

The pork is easy to bake.   Heat the oven to 400.    Mix 2 or 3 T. olive oil, a tablespoon or so of chopped rosemary, salt and pepper.   Mix together and rub on the meat.    Bake for 45 minutes.    The last 15 minutes, glaze with apple rosemary jelly.   (If you don't have any jelly, just bake it for 1 hour)

Let rest about 10 minutes and then carve and serve.

It's Monday and I'm joining Susan at Between Naps On the Porch for Met Monday and Yvonne at Stone Gable for What's On The Menu Monday.