Thinking of ways to use leftover pork roast and sweet potatoes, it occurs to me the combination, being as natural as lamb and potatoes, ought to work for shepherds pie. I am thinking chunks of pork in some sort of a gravy/sauce, probably a vegetable-based one but maybe a chicken broth based one, a few chunks of onions, etc., some peas, and a topping of savory mashed sweet potatoes. Anyone ever tried that before (surely "Yes") and anyone have suggestions on seasonings or other things to throw in?
Tonight was a grilled strip steak, and I figured I'd make a little Bernaise. Two findings: dried tarragon is not great compared with fresh Mexican mint marigold and Meyer lemons are just not tart enough for sauces.