• 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… Six years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Roasted Pork Ten­der­loin with Mixed Herbs and Pepper

  (serves 4 with good side dishes)

  1 pork ten­der­loin, any sinews removed
  olive oil to fill the cup of your hand
  1 tbsp each: Aleppo pep­per flakes, sea salt, fresh chopped rose­mary, fresh chopped thyme, fresh chopped pars­ley, minced garlic

  Lay the ten­der­loin on a cut­ting board or a piece of grease­proof paper, and rub all over with the olive oil. Then scat­ter your mixed herbs and what­not on the sur­face, the length of the ten­der­loin, and roll the meat around until you’ve pressed as much as pos­si­ble of the mix­ture into the meat sur­face. Roast at 425 degrees (220-ish cel­sius) for 25 min­utes, if you like the pork pink in the mid­dle, longer for more well-done. Remove to a cut­ting board and let rest for 10 min­utes while you put the fin­ish­ing touches on

  read the rest of this recipe

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