Pork Roast with Herb & Pepper Rub. This is almost not even a recipe, because all you do is dry the roast, rub it with the spice mix, and throw it in the oven. I didn't feel like cranking out 2 whole tablespoons of pepper from the peppermill, so it's more like a half tablespoon of cracked pepper and a half tablespoon of pre-ground pepper from the spice jar, and that was fine.
Also, I learned that the secret to not making a pork roast dry and tough is: don't overcook it! Use an instant-read thermometer and take it out of the oven once the internal temperature hits 137°F. Turns out, trichonosis paranoia is what's been ruining dinner all these years. Who knew?
Curried Butternut Squash Soup. The recipe says acorn squash, but that you can substitute any fall squash, really. This was good and low effort, though it does dirty up the blender. I thought it needed a little salt. Friendly to all kinds of restrictive diets if you use vegetable broth instead of chicken broth.
Avocado Dill Deviled Eggs. I made these as a dry run for Jerry's black belt test this coming weekend, because at the last one, for the potluck afterwards, almost everyone brought baked good. I want to make sure there's some protein available this time, so I'm gonna make deviled eggs. I didn't have baconnaise or bacon bits on hand, which I think would make a difference to my palate, but Jason loved them anyway, so here ya go. Note that at altitude, you definitely need to cook the eggs for longer; mine were only barely hard-boiled, and had some structural issues during assembly.