Dinner
Roast pork with vegetables
Sweet potato biscuits

Recipes:

ROAST PORK WITH VEGETABLES
1 4-lb. pork butt roast (a loin would probably be even better, but we try to economize)
a few sprigs of fresh thyme, leaves pulled from the stems
a small handful of sage leaves, minced
1 medium turnip, cut into eighths
2 medium potatoes, peeled and cut into 1-2" chunks
2 medium carrots, cut into 1-2" chunks
1 large onion, cut into eighths
salt and freshly-ground black pepper to taste
vegetable oil or bacon grease

Preheat oven to 350 degrees F.
Rub the pork roast well with the herbs and place in an 11-by-14" pan. Surround the roast with the vegetables, then salt and pepper everything. Drizzle the vegetables with the oil or grease and toss them a bit with a fork.
Bake 2 to 2 1/2 hours or until fully cooked through, basting the vegetables in the drippings every half hour or so.

SWEET POTATO BISCUITS
This recipe is adapted from Craig Claiborne's Southern Cooking, which I found for 50 cents at a thrift store over the weekend. This is going to sound really strange, but here it is: These are really addictive with grape jelly.

2 cups sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. sugar
12 Tbs. cold unsalted butter
1 c. mashed cooked sweet potato (about 2 medium sweet potatoes, microwaved for approx. 8 minutes and slipped from their skins)
about 1/4 to 1/3 c. heavy cream

Preheat oven to 450 degrees F.
Start sifting the flour into the bowl. When the sifter is half-empty, add the baking powder, baking soda, salt, and sugar to the sifter. Continue sifting so the dry ingredients are sifted together.
Add the butter and cut it in with a pastry blender until the mixture has the texture of coarse cornmeal. Stir in the mashed sweet potatoes. Add the cream a little at a time, stirring. Add only enough to make a soft dough.
Roll out the dough into a 1/2-inch-thick squarish shape on a lightly floured countertop. With a sharp-edged scraper, cut into about 24 squares. Place close, but not touching, on a nonstick cookie sheet.
Bake 15 to 18 minutes or until lightly browned.