These last few months work has kept us both busy, often late into the evening. We like to make and eat dinner together, though, which means that we don’t usually sit down at the table until 9 or 10pm. But we’ve gotten better at meal planning and coordinating and relying less on delivery and takeout and prepared items.
Sometimes that means having sauteed mustard and turnip greens with a fried egg and duck liver pâté on toast.
While other times, I’ve got my shit together enough to roast a salt-crusted pork tenderloin, using a mashup of this and this, which I remember making a couple of times back in 2007.
It’s a very good technique and takes about as much time as roasting a chicken.
Fat is flavor 
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