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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Patsy's Fall Feast Recipe

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This recipe for Patsy's Fall Feast, by , is from What to Cook During a Pandemic, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patty Fater


Main Dish Ingredients:

3 cloves of garlic, sea salt, black pepper, olive oil, boneless organic pork loin Side Dish Ingredients:

Side Dish Ingredients

2 cloves of garlic
one sliced whole sweet onion
one package of mushrooms (sliced) (whichever kind you prefer)
cup of olive oil
1 Tblsp butter,
sea salt, pepper, oregano

Served with rice and vegetable of choice.

Main Dish Directions:
In a ziplock bag, combine pork loin with minced cloves of garlic, cup of olive oil, teaspoon of sea salt, teaspoon of pepper and marinate overnight.

Empty ingredients from ziplock bag onto roasting pan and broil at 525 degrees for 20 minutes, turning after 10 minutes to other side. Remove from heat and let rest for 15 minutes.

Side Dish Directions:
Combine ingredients in sauce/frying pan and cook at medium-high heat for 15 minutes, stirring as necessary.

Serves 4-5. Preparation time 45 minutes plus overnight marinating.

Personal Notes:
Personal Notes:
Fall is my favorite season and not just because my birthday falls in October. Fall also brings back wonderful childhood memories: like raking leaves, piling leaves, and, of course, jumping in them with the same with neighborhood friends and siblings.

The smell of burning leaves, even today, immediately brings me back to autumn on Council Ring Drive, Bristol, Connecticut, home of the Brenner clan.

When I MINDFULLY engage these thoughts, take some slow, deep breaths, and close my eyes, I can feel the exuberance of youth re-establish itself in me.

I also remember the delicious tastes of the season, including all things apple, and pumpkin, among others.

Patsy's Fall Feast originated from the table and larder of my mother, now kept alive by my sister, Patsy. I hope you enjoy it soon and often.




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