The notes in my cookbook indicate that I made this recipe for dinner with Carl in September of 2005. While I recall little about the meal itself, I do remember that evening quite clearly. I was in a weird place emotionally, coming off a dizzying summer of shows and dancing and heartbreak. I was starting to feel the ground under my feet professionally and intellectually. Things were about to shift, and I was feeling at loose ends. After dinner, we laid on the paint-stained hardwood floors and talked and smoked cigarettes, and when he kissed me goodbye, I felt like a tremendous weight was lifted off my shoulders.
That’s one of the reasons I love cooking – and one of the reasons I’ve liked this project so far: that a note written in a cookbook can bring back so vividly the memories of a meal shared with a friend. I don’t know that this note will have the same kind of effect several years from now, but that doesn’t change the fact that it was a good dinner. Shane was a bit put off by the texture and flavor of the rhubarb – when it isn’t used in desserts, rhubarb is tangy and sour – but the pork was flavorful, and I’m kind of blown away by the fact that we roasted pork chops in our toaster oven. (Yes, you read that correctly.)
Super Pork Fillet Roasted on Rhubarb from Happy Days with the Naked Chef