I am still going to cook the pork tenderloin as mentioned in the previous post. The NZ'er loves pork, pork belly, pork chops, ribs, trotters, knuckle, head, (I can't say for sure about the head, but it wouldn't surprise me, he does eat the heads of fish). He once had a ten course pork dinner in the French Alps, and surprisingly has no signs of gout, yet. Anyway, I am still harping on about plums I used the excess juice from the sauce I made the other day, heated it up and sat my local, Long Island scallops atop, what a saucy surprise! a titillating union; plums and scallops, the words alone conjure up an image of a buxom, port town barmaid, skirt too short, lipstick too bright, yelling "last orders!" (childhood memories). My plummy scallops were dished up with green tea noodles, mingled with miso and wakame. Plump and juicy, sweet and salty, all of the flavors worked so well together I thought I had created a new umami (yummy in japanese), but plums and scallops have been keeping company for sometime, after making this dish I googled the pair, there's no shortage of recipes, I wished I had thought about using the shiso, I have a plentiful supply in my garden.