Boneless pork chops are pretty bland, smoked ones have more flavor.
When I do boneless pork chops, I make sure to make a pan sauce to add flavor. A simplified variant on Sauce Robert (white wine, mustard and pan drippings instead of demiglace) goes well with pork.
They're also very good with the tomato relish recipe I have on this site.
I had a sandwich, Diane had an omelet.
We had the leftover beef stroganoff on toast.
Diane had dinner out with her sister, step-sister and niece tonight, so I had a bowl of potato soup and a salad.
I'm making honey wheat bread tonight.
Flash frozen green beans are OK in soups, but not great in other dishes.
I'm probably having a burger on the grill, I've got 1/3 pound of ground beef that needs to be used up. Diane's picking up a sandwich after her chiropractor appointment, since she goes right past her favorite sandwich shop on the way home.
I had 8 ounces of sirloin steak to use up, so I made a beef stroganoff and we had that on toast.
The first full day of fall is a cool one, high of about 74 dropping into the mid-50's overnight, so I made potato leek soup with semolina croutons for supper.
A big high on the carbs (especially the croutons), but so good.
We had big salads with tuna fish tonight.
My wife's step-mother used to make toffee that was topped with Hershey bars. I've tried topping brownies with chocolate chips, I prefer making some kind of frosting, chocolate chips by themself are just kind of boring.
A sourdough starter becomes a member of your family, just like a cat or a dog, needing attention and behaving unpredictably.
That's why many people name them, and it's not just anthropomorphism.
I think I'm getting a sugar high just looking at your pineapple upside down cake. 🙂
I made and canned 5 quarts of tomato relish yesterday (3 quart jars, 4 pint jars).
We had BLT's for supper, tomatoes from the garden and the semolina bread I made last night.
