I realized that I haven't posted in two months. I guess I've been busy. So the next few posts will be catch-ups. One of the things I've been working on is my patio. Yes, Patio 4.0 has been launched with help from David. So as thanks for his labour, I made this meal of porkchop with a caramelized balsamic reduction. I plated the protein over argula and a polenta mash (made by softening polenta with cream and butter). The plating is inspired by gardening and is to me a bit of wild English garden-like.