Oct 3: Pinto Bean & Andouille Stew on Toast Topped with an Egg; Pork Sirloin Roast with Kabocha Squash and Garlic Butter Mushrooms


For lunch we decided to finish the Pinto Bean and Andouille Stew by frying bread in the panini press, covering it with the heated stew, and topping with a fried egg.

  • The Pinto Bean and Adouille Stew of two nights ago was $1.85 per serve and we shared one serve, or 93c per serve
  • The rye bread is 16c per slice
  • A pastured egg is 50c
  • Add 25c for butter.

A pretty good lunch for $1.84 per serve.


The very last of our Keller Crafted meat was a pork sirloin roast, which we brined and baked. (More meat is on the way, but we’d taken September off as we were away so much of the month.)

The pork sirloin was sliced and served with baked kabocha squash onto which we piled the garlic butter mushrooms.

  • The roast was around $16.00 or $8.00 per serve
  • The kabocha squash was $3.67 and we used half, or 92c per serve
  • The mushrooms were $2.99 or $1.50 per serve
  • Add 50c for garlic and butter.

The roast came out perfectly cooked and tender. The garlic butter soaked into the kabocha squash to very good effect. In fact we felt that we should have double the amount of butter!  A good meal for $10.92 per serve.

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