By the time he got to Roasted Pork Tenderloin with Dried Cranberry and Apple Stuffing and Cranberry-White Wine Reduction Sauce, Bill had bought a new meat thermometer, digital, with protruding wires and flashing lights that made it look as though he'd lifted the whole apparatus from an intensive care unit.
Nosh on pork tenderloin with a dried cherry stone fruit chutney at Zest American Bistro, and chocolate truffles with a cherry reduction at Cava Mezze, and then wash it all down with a cherry-infused margarita at Las Placitas.
And now here he was on Roasted Pork Tenderloin night with his dried cranberries and his apples and his big damn cookbook, and he was holding a measuring cup up to the light, pouring wine precisely to the three-quarters mark, and he glanced over and saw the expression on my face.