Larry made dinner for Jay and I tonight. It was really good! I like having a delicious meal that someone else cooks for me.
The pork recipe was actually for lamb chops, but since I don’t like lamb, Larry substituted boneless pork loin chops instead. This was his first pan sauce, and it was executed perfectly. He found the recipe for the salad himself, and Jay and I both really liked it. He used fresh pomegranate seeds from Trader Joe’s – very convenient.
I started to make this cake last night, and did the final assembly and frosting tonight. It was kind of a pain to put together, but it ended up looking nice, and Larry really liked it. Very lemony.

• Pork Chops with Pomegranate Red-Wine Sauce (Fine Cooking #76, January 2006, p. 86c)
• Quick-Roasted Winter Vegetables (Fine Cooking #25, March 1998, p. 33)
• Pomegranate Salad (Stanford Cancer Center)
• Triple-Lemon Layer Cake (Fine Cooking #63, September 2004, p. 66)