Himself: Swam, job hunted, groceries at Ralph’s rather than the local…..
Herself: ditto….and every time I sat down, I dozed off. Today swam and snapped my titanium frames right in the middle of the bridge. I'm very hard on frames. Grrrrrr. Teeth, I'm off to the insurance covered dentist at 3:30 this afternoon tho my old dentist called.
Earthquake: Yes, we sure did feel the earthquake. We were up on the third floor. G was napping and I was reading when the whole world began to shake...then continued shaking until we could see the walls actually moving in two directions. I thought the house was going to flap itself to bits. Yes, this 7.2 was the strongest earthquake either of us have ever been in...and the aftershocks continue.
Reading: “The Only Way To Cross.”
Gratitude: Finally made that old pork chop recipe come out right….I used a meat thermometer. Camera done, glasses fixed.
The oldest version of this pork chop recipe, from the “Milwaukee Settlement House Cook Book”, says to put one and a half thick chops in a baking pan, top with half a cored apple, and sprinkle the apple with sugar. Bake in a “hot” oven, it tells me, for 40 to 50 minutes basting often.
Now you know I am lazy. Am I going to baste those chops every few minutes for most of an hour to brown them? We think not. Will I buy one and a half inch thick chops? No.
So I would buy these thin, skimpy chops and brown them lightly in a pan on top of the stove. Following the rest of the directions exactly tho baking at 350, except for the basting, will result in dry, hard to eat pork chops. Trust me. I’m an expert on this. I keep doing this my way thinking I will get their results.
Finally after years of doing this my way, I bought one and a half inch thick chops. Yup, rather than baste the chops, I did brown them lightly on top of the stove then popped them in the oven. After inserting a honking big meat thermometer….there’s nothing small or digital about my meat thermometer, and, at the end of fifty minutes, I checked the meat thermometer. Done.
Juicy, with its own baked apple, it was almost too much for me to eat. Tho perfection for all those of us who love pork chops, I still want to make this recipe work with a far, far smaller chop.
Just give me another thirty years to experiment.