re: Citrus Roasted Pork Tenderloin, Mango Salsa, Roasted Vegetables (photos)

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FYI a cordovan or walnut colored furniture touch-up pen can take care of those unsightly nicks on your dining room table. I think Home Depot or Lowes has them.

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That is our breakfast room (far end of kitchen opposite the stove) and the table is an old quarter sawn oak pub table from England. I paid too much for it back in 1979. I like it the way it is (ciggy burns, dings and scars) because it is actually much older than me and I am covered with ciggy burns, dings and scars.

The way it expands is interesting. You lift the end (just one or both, depending on how far you want to expand it) and pull it toward you. The extensions are under the table surface and pop up into place when you pull the end out. Opens up to 18 or 36 inches bigger than that size. That table is solid oak and will still be a nice table a hundred years after I am all moldy and worm eaten in a box in the ground.

If I ever do anything fancy, I'll post photos of it on the dining room table. That one is a little too nice for anything I cook.

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butterfly

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I'm sure it is. I have seen other tables that do it the same way. I just like it - having the expansion sections right there when you need them. We keep it small unless the kids or company show up. Our dining room table will get a half mile long, but it is a hassle to put the sections in when that is needed.

I like mango as long as its not too slimy. I have always been amazed when we were in Honduras that out in the booneys, even the areas of extreme poverty you can find beautiful Bogainvillea, mangoes and coffee growing wild beside the very worst of roads, along with incredible Honduran mahagony trees. All of those things are worth lots of money here.

In Honduras, they eat the sweet fruity top of the cashew nut and could (almost) care less about the nut portion growing below the fruit.

Mango salsa and chutney are great. When we are there, we have it fresh for breakfast every day. Anyone who likes it from the grocer would go crazy to get it from a tree.

It is very good on broiled fish (tuna, swordfish) too.

Seriously MD, trim the silver skin off that pork you will notice a difference. Also, you don't think you need to use salt because you bought the Tyson's brine injected gar-bahhhhje...


My tone is civil fwiw