A little smile
I took the plunge, anyway, and whipped the dish together quickly and snapped a couple of photos. How hard could cooking it be? A cup of corn, some chile powder, hot sauce and parmesan, easy, easy and actually, pretty good.
I eat beef, as in a roast like prime rib, and hamburgers, and all steaks only until “warm” with the “bloody red juices” flowing; however, on the packaging for the pork loin roasts I buy, it says cook until thermometer reaches 160, which is what I do; we refuse to eat “pink” pork in this house.
“I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.”
― Mark Twain