• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Pork Ten­der­loin with Sesame, Gar­lic and Lime

  (serves 4 with left­overs for the sand­wich of your life)

  1 pork ten­der­loin
  4 cloves gar­lic
  3 tbsps sesame oil
  juice of two limes, save the limes
  1 white onion, sliced thick
  dash of Mal­don Salt

  Put the ten­der­loin in a ziplock plas­tic bag and throw all the other ingre­di­ents in. Close tightly and mas­sage the ten­der­loin around, then put in the fridge and leave it there while you do every­thing else for your dinner.

  Spray a glass dish with non­stick spray and place the ten­der­loin in it, along with every­thing in the plas­tic bag. Roast at 400 degrees until done but still pink, about 35–40 min­utes. Let rest five min­utes before slicing.

  read the rest of this recipe

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