Liquorice-flavoured pork

Tarragon and chervil are both vaguely liquorice-flavoured, but in different ways. Pork tastes nice when cooked "sweet." So tonight I roasted braised pork with chervil and tarragon and garlic. I threw some figs in at the last minute as well (I should have added the figs earlier). I kept the lid on the pork so that it wouldn't dry out...the effect was similar to poaching.

The results were odd, but delicious. I've never had anything like it. The idea to combine tarragon and chervil came from Bernaise sauce....which I discovered while trying to figure out what you're supposed to do with chervil.

In other news: I've been trying find a redeeming quality of the weird grass that has completely infected my lawn. At first I thought it was crab grass and then bluegrass. I'm not convinced about either now. But I am delighted that it can be easily raked up. On part of the lawn it turns out the grass seems to have left its root system on top of the soil. Scrape, scrape, scrape. There are still tufts that are stuck in the ground, but the lawn is much cleaner now than it was earlier. Cleaner for my TOMATOES! I have three varieties of heritage tomatoes from The Cottage Gardener: Amish Paste Tomato, Riesenstraube Tomato (cherry tomato) and Bloody Butcher (see pictures). There's heritage basil too, but I haven't started those seeds yet. That's right: I'm going to have a garden full of weird herbs, heritage tomatoes and basil. Yummy.