Got down to some pretty decent cooking this weekend. I made spaghetti on Saturday night, with tomato sauce dominated by ground lamb and kalamata olives. Conservative, but quite tasty. Mother's Day breakfast-in-bed for my wife consisted of crepes filled with yogurt, strawberries, blackberries and peaches.
Last night I did a pork roast in chile sauce that we used for tacos. It came out really well. It was a little boneless shoulder roast that I put in the oven in a sauce of ground anaheim chile, garlic, Mexican oregano, cumin, salt and pepper, and a bottle of beer. The roast was fork tender and the sauce came out well. Mmmmm. I'll have to do that again some time. I tend not to think far enough ahead for roasts, but I should try a little harder. They're cheap, and easy to prepare.