There has been a frenzy of cooking in our little Brooklyn Heights kitchen.
There were the cardamom cookies. There was the mammoth spicy-sausage lasagna that we barely made a dent in. There has been the making of stacks of sandwiches for lunches present and future.
And then even after the Hubbs said, “Enough,” there was the sneaking out to the store to purchase a beautifully pink pork tenderloin and a head of garlic to make one of the simplest yet tastiest of meals: Filipino Pork Adobo.