A Respite from winter!

Once again my 5 friends and I are taking a little 5 day respite from this frozen tundra! We are off to Tucson Arizona to hopefully sunshine and warm temperatures! If you remember last year we had some health issues,, I guess it’s a sign of old age because its starting out with issues this year too. Two weeks ago our hostess Joanne Soma fell on the icy drive way helping her husband clear snow, she fracture her pelvis, such a painful injury, but a little fracture pelvis doesn’t stop Joanne. She was in the hospital for two days then home for a few days and then onto a road trip to Tucson and is waiting for the rest of us to arrive. I have been having back problems so last week I had my back injected, I’m just hoping it lasts until I come home from the trip. We won’t be doing a lot of sight seeing, but we always enjoy each other’s company. This year the rest of us can do the cooking and wait on Joanne!
 
I love the flavor of today’s recipe for herbed pork roast. Leftovers are especially good used in pork fried rice.
 
Herbed Pork Roast:
1 cup soy sauce
2 Tbp. lemon juice
2 garlic cloves, minced
2 tsp. dried tarragon
2 tsp. dried basil
1 tsp. dried chives
1 tsp. ground sage
1 tsp. pepper
1 Boneless Pork roast
 
Combine the 1st 8 ingredients in a plastic bag, add roast, marinate overnight in refrigerator. Bake at 325 degrees for 2 1/2 hours in marinade, or put in crock pot for 5-6 hours.
 
Stay safe and warm and have a good week!