Here's what I am preparing for dinner:
Yukon Gold Potatoes Roasted in Duck Fat
Roasted Red Bell Pepper Drizzled with Balsamic Vinegar
Center Cut Pork Chops, Salt and Peppered, and Sauteed in Olive Oil
To Drink: 1990 Chateau Simard Saint-Emilion
Something has to chase away the Monday blues...