SIMMER is out on submission. I am freaking.
Also, coming soon: enchiladas.
Sunday I made this recipe for roast pork loin with tarragon, mustard, and cream. Though, being me, I didn't make it exactly as written. Pork chops instead of pork roast, garlic instead of shallots, and dried tarragon instead of fresh. Though I don't usually sub dried herbs for fresh, except in the case of rosemary or thyme. But the Penzey's tarragon is really good quality and rehydrates into nice big sprinkles, so a teaspoon of that added with the butter and garlic to the pan I browned the pork chops in resulted in a delicious sauce with just the right amount of herbiness in its creaminess.
Then again, any recipe that calls for a cup of heavy cream is pretty much bound to be good, right?