March 4, 2014
			
									
						
					
								
				On Saturday, my Mt. Norway kitchen was overflowing with the aromas of delicious, savory delights -- pork marinated in ginger and a thick, sweet soy sauce, then cooked for nearly two hours on a low heat with Asian chile powder to create a unique stew.
Mint, onion, ginger and garlic later joined the flavor palate to create a potato salad tossed with gently seasoned oil.
On Sunday, sweeter scents prevailed as a mixture of fresh pineapple, sugar, cinnamon and clove simmered on top of the stove in my favorite bright red dutch oven. The result was a ridiculously sweet, syrupy jam that I later spooned into a hot cup of English breakfast tea, and spread on top of a slice of crusty bread.