Remember those pork tacos I wrote about recently? The recipe that's perfect for a large party? Well, since we two could only eat a few tacos each, we had heaps of pork filling leftover. So we decided to reinvent it as a filling for chile rellenos (as suggested by Rick Bayless). They turned out delicious and really kept the leftover pork juicy and flavorful.
Quick! Grab some cherries! Today! Their short season won't last much longer, and you don't want to miss your 2010 opportunity to make this recipe. This may be the easiest dessert you'll ever make. Except for the whole pitting-the-cherries part. But even if you don't have a cherry-pitter (and I don't), it really doesn't take that long to pit the cherries by hand. So grab your paring knife and some dark cherries (get Lamberts if you can find them, they have even better flavor than Bings), and make this dessert today, while you still can!
(Ok, so that may be a little overdramatic. You could also use dried cherries in a pinch. But only really, really great dried cherries.)