Roast pork (leftover), home fries with Vidalia onion, collard greens. Will use remaining pork and potatoes for hash in the morning.
Ganache whipped cream:
1/4 cup whipping cream, heated over medium low heat until steaming, add 1/2 cup bittersweet chocolate and whisk until melted. Place in freezer for 15 minutes until cool.
1/2 cup whipping cream, add 1/4 cup powdered sugar, dash of salt and dash of vanilla, beat with electric mixer until soft peaks form.
Fold whipped cream into chilled ganache until combined.