Got down to some pretty decent cooking this weekend.  I made spaghetti on Saturday night, with tomato sauce dominated by ground lamb and kalamata olives.  Conservative, but quite tasty.  Mother's Day breakfast-in-bed for my wife consisted of crepes filled with yogurt, strawberries, blackberries and peaches.

Last night I did a pork roast in chile sauce that we used for tacos.  It came out really well.  It was a little boneless shoulder roast that I put in the oven in a sauce of ground anaheim chile, garlic, Mexican oregano, cumin, salt and pepper, and a bottle of beer.  The roast was fork tender and the sauce came out well.  Mmmmm.  I'll have to do that again some time.  I tend not to think far enough ahead for roasts, but I should try a little harder.  They're cheap, and easy to prepare.