Don’t get me wrong- I appreciate Holly’s Aunt Aly being here to share some of the creation time! I am using her visit to catch up on the Michigan Senate race with that wild-man for the Dailies and the Dance-offs while I get some longer shelf-life items put away for the Fall weekends. Aly’s real Hamtramck, Michigan, pierogis can’t be beat, and we served some up earlier this week. Tasty!

The mid-month Freezer rotation from down in the Garage had two Autumn Olive Farms pork tenderloins up but with guests in the Galley, I let the bacon rotation get out of sequence and needed an emergency run to the Organic Butcher of McClean for authentic Shenandoah-sourced protein. Then, I could have Aly and Rocket wrap them up for the recipe bound to be a favorite for The Crowd. They seem to ge getting on pretty well, which is something on which I may have to take action.

By numbers, this one looked like a little more than a dozen to feed, once the Happy Hour segment drifted off to Old Town Fairfax to the Chubby Squirrel or the Little Birdie. I was happy to just deal with the Day shift folks and the more relaxed overnight folks who started drifting in after I got the luncheon mess sorted out.

This one is fun, and I got Aly to show the Interns how to wrap the marinated loins in bacon and pop them in the convection oven at 350F for a couple hours.

Bingo!

This one is a nice casual offering with some Pork Fried Rice. Then, I can find enough Interns to get the Galley squared away, I can think about cornbread fritters and stuff to be ready for breakfast tomorrow!

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