We saw friends of ours the other day and invited them to dinner tonight at 6pm. Around 3pm I get a call asking to reschedule. I'm a bit bummed, I thawed this big pork roast and was going to marinate it in shallot, sea salt, and rosemary infused olive oil (good thing I didn't) I guess that we'll just carve off a few pork chops per the next few days. I did, however, make the dessert and since I have my camera ready, I thought I would try something new and add pics of some of the things I am cooking here...though you'll only get the pretty things. Voila, a carmelized upsidedown pear tart. What the heck am I gonna do with this? The recipe for this is somewhere in the archives, this time I added a bit of port to the caramel to infuse some strong flavor. I'll probably give this away tomorrow to some friends who just got into town and will only be here a month before they return to Saudi Arabia. If you can't find the recipe for this tart and you are dying to try it out, let me know and I'll post the recipe...its super easy, but has a big bang appeal for guests....they think I worked for hours making it. Once you get the recipe down, it can take as little as a 1/2 hour prep time.

Enjoy,

Seth