I woke up this morning to a backyard covered in snow, however light it may have been, it was snow nonetheless. I'm not going to lie to you — I felt like a little kid at Christmas. Walking around Carroll Gardens this AM after brunch at Miriam didn't bother me one bit. Yes, it was blustery. Yes it was cold. But! It was snowing! Snowing!

Southerners just don't understand.

But, I digress. What this is really about is pork. And boy howdy pork it is. It felt like it was time for a roast. Time to get the oven on for a while and warm the house. (Yes the back door is open now. But it was worth it.) After brunch Rob, Julie and I went to the Red Hook Fairway (which is probably the best in-store butcher's counter in Brooklyn) and got ourselves a nice little boneless pork roast and a bevy of root vegetables. And some fennel. Because I love fennel. And I'm cooking. So what I say goes.

I also baked bread today. But you don't get to see that since it came out ugly. I tastes good, it's just ugly. The recipe is from Alton Brown's I'm Just Here for More Food — it's the "morning after bread." Rather decent loaf.

I'm not going to really bother "recipe-ing" up this dinner since it was so simple. The veggies were peeled (carrots and parsnips) and chopped into like-size bits, dressed with salt, pepper, olive oil and aleppo chili and roasted until golden and delicious. The roast was rubbed with salt, grains of paradise, pepper and fresh oregano, placed in a 500°F oven for 15 minutes to get a crust and then roasted at 250°F until it reached 140°F where it was rested for 40 minutes, wrapped tightly in foil.