Roast Pork W/Mustard & Peach Glaze
That is what I was asking myself as I tried to organize my recipes; an ongoing process that doesn’t ever seem to end. Seriously, I could hire someone full time to keep them organized and they would never run out of work. Admittedly, I don’t have the best system, but I can think of no other way. Right now, I have a small recipe box that I keep in my baking cupboard that has the recipes that I don’t have memorized but that I use all the time. Everything else, if it isn’t in a cookbook, is in a binder. I have a stack of white, three ring binders that I use for all the recipes that I write down while watching a TV show, rip out of a magazine, print off the computer, copy from someone else and so on. I have a binder for Appetizers/Drinks and Misc, Pasta, Main Dishes, Breads and Breakfast, Side Dishes, Cake, Desserts, Cookies Bars and Candies, Kid Food…and I think that’s it. Each binder is then broken down into sub-categories. All of the recipes are cut and pasted together old-school style, and then slipped into plastic sheet covers, something I have found to be handy when I am slinging food around the kitchen. When I have a recipe I need, I just unclip that page from the binder and then return it when I am done.
The problem with this? The sheer amount of time it takes me to sort, trim, and add the recipes when I have literally, thousands. The only good thing about this is that I have quite a memory for recipes. Especially if I have made it before, I can remember what the text looked like, the color the paper was that it was printed on, and where on the page it was taped. Every once in awhile, I send Mike, my husband, through a binder looking for something specific. He is rolling his eyes and I am telling him “It has big bold printing in all lowercase and the recipe is in the bottom left-hand corner of the page.” However, if anyone has a faster and easier way to store misc recipes, I am all ears. I do edit as I go, tossing recipes I see that I have no idea why I kept in the first place, or after a second look, eliminated because I would never realistically make that dish. And so, because I have never stopped collecting recipes, my binders are in a constant state of disarray. But hey! What do you care!? All my craziness weeds out the not so good foods and passes on the fantastic. Only winners on this blog, please. Of course, winning recipes are based soley on my judgement, but you will just have to trust me. Me and my binders.
Speaking of winning recipes, this one we never get sick of. I could make it once a week and still drool all over the dinner table. Super quick, super easy, and sooo good. Enjoy! Mustard and Peach Glaze
1/2 c peach or apricot jam (don’t waste your money on the nice expensive stuff for this-generic tastes just as good)
2 T dijon mustard
1 heaping tsp chopped garlic
Mix and slather on pork roast or boneless pork chops before roasting. Outrageously good.