My wife is making a batch of pastry cream this evening that will go in a trifle for tomorrow’s supper. She’s using her mother’s recipe since tomorrow is Mother’s Day. (Recently we’ve been using the KAF recipe, although I’ve been known to make a classic creme patisserie recipe too.)
For dinner on Saturday, I made Pork Loin Roast with Barley, Butternut Squash, and Swiss Chard, a favorite recipe from America Test Kitchen. My change is to put in a lot more butternut squash. This substantial dish will provide us with leftovers for several meals.