Pork Chop

Pork chop, sautéed turnips, and salad with sunflower sprouts. Wine: Rusack Sauvignon Blanc Ballard Canyon 2017.

A good dinner, but by far the greater share of my cooking today was on the carrot cake we had for dessert. I was conflicted on whether to post it instead—but I decided this had the edge on photogenic grounds. I don’t bake much, so my icing skills are middling. The taste was outstanding though for anyone ambitious: https://www.seriouseats.com/recipes/2017/10/carrot-cake-recipe.html