John and Megan are here, so after I got done volunteering at the Art Fair, I came home and made a pork roast on the grill. I rubbed the meat with a paste of rosemary (the last of last year’s from the freezer, because we bought two new rosemary plants to put in a pot on back deck, at the Saturday market) and garlic and pepper and coarse salt. We ate the pork with some nice lettuce that Mark bought, and this oil & vinegar & Old Bay seasoning potato salad, from Gourmet, that I’ve made a bunch of times, and some green beans that I got at the Tuesday market and roasted with shallots yesterday, and one sliced Roma tomato, and a grilled zucchini, chunked up and tossed with oil and oregano, and put on the grill after I took the meat off.
I also tried out Food52’s any fruit upside down cake, with dark sweet cherries, also from the Saturday market. It came out a little dark and scarey looking, but no worse than the blueberry example in the recipe. It overflowed mightily, I knew it was going to – it was one of those things where I knew there was too much batter for the pan, and I should have removed some of it and baked a couple of cupcakes, but the recipe said 9-inch so I just did it. The full length instructions/story say to use a bigger pan for a bigger fruits to avoid overflow, 10- or 12-inch, and the pan in the picture is clearly an extra deep one, but all that extra info is in the extended story part, not the recipe part that I was looking at. The recipe does say to put the cake pan on top of a parchment-lined sheet pan, and good thing I did that – it make cleaning up actually quite easy.
My sweet dark cherry upside down cake
Bowl of plums and plucot slices
