On Friday we were in full throttle eat down. We are leaving for Indian Wells on Sunday to attend the BNP Paribas Open. That’s tennis for the uninitiated. No doubt there will be a lot of challenges in the coming week. Too bad I overate this week. It’s why one should only weigh oneself once a week. So I am eating and drinking away this week and I step on the scale every morning and there is no change. Hah! I say to myself, I can get away with this. Until today. Today it all caught up. No more fun times for me.

Anyway, we had some leftover pork tenderloin and butternut squash. We also needed to use up rutabagas, zucchini, a half of a bell pepper, a bunch of mushrooms, part of an onion, a few garlic cloves, a carrot, some tomatoes, the end of a stalk of celery and a little tomato paste. Solution? First I pressure cooked the rutabagas and combined them with the butternut squash. Then I sauteed the rest of the vegetables and added some oregano from the back patio. John sliced the pork, sauteed a bunch of the mushrooms, and made some pork gravy. Voila, dinner.

Pork tenderloin with mushroom gravy, rutabaga/butternut squash mash, mixed vegetables over arugula