This week, Eric celebrated his new job in Sunnyvale, which is a really big deal over here in Petruno land. When we lived in San Francisco, Eric's job was a solid 15 minute walk away. He had lots of opportunity ahead of him and things were good. Then, there was that whole "economy" thing, his start up became part of a bigger corporation, and we had the opportunity to get a house back down in San Jose. When we moved down the commute once measured in blocks (and not that many of them) was measured in miles. 55.9 to be exact and 15 minutes turned into 3+ hours a day. With the economy where it was, finding another job was in the "not gonna happen" box and so Eric commuted from 5:30am until 6:30pm 5 days a week. A few weeks ago, he was offered a new job in Sunnyvale and the rejoicing lasted nearly 2 weeks. Among the festivities was this pork loin, which turned out to be something we really need to make again. It also turned out to be not enough but that probably would have happened no matter how much we made of "The other white meat". Actually, Eric can't stand that slogan. The tagline that has doggedly followed pork around since 1987 not only wrongly labels the meat as "white meat" but it is giving it a good left handed complement. By implying that it is just an alternative for when your tired of the real thing, something that is just as good. Pork, for all intents and purposes is a moist, deliciously flavorful meat that at our house is a first choice come dinner. Eric would probably have it as first, second and third choices if he could have his way, but Charisse usually insists on other things on the plate besides meat. Go figure.
