I’m pretty sure that making brownies and not being able to eat a single tiny piece of them is an actual, real form of torture.
I made some yesterday for a drop-off catering gig that I was booked for today, and let me tell you: TORTURE. When I got to the house and opened the container that they were in, I almost fell over.
One thing’s for certain: they are on the list of things to make in approximately two weeks from now. I’ll even post the recipe.
I had another less than ideal eating day, where I enjoyed my coffee and wasn’t hungry for a while and then BAM! Hangry. I had plans for something that looked like this:
But someone ate all of the salmon that was in the pantry. I was officially derailed. So I ripped the last of the chicken off of the roast chicken and had a few roast beef and cheddar roll-ups like I did the other night. But this time, deluxed with dijon mustard. Oh. Boy.
After dropping off the food for ladies poker night I was officially in need of dinner. Pork chops were the option given the amount of time I was willing to spend cooking.
But first, an appetizer made with random catering overflow:
Okay, back to the challenge of dinner: I’m a total pork chops and applesauce kind of girl. It doesn’t really have to be applesauce, but I love some kind of fruit with pork. It’s my go-to, almost all the time. In the summertime, I make a stone fruit slaw out of peaches, plums, nectarines and apricots that is de-licious.
Speaking of fruit, raise your hand if you’ve explained this detox to someone, and when you get to the part about no fruit, they say “But fruit is healthy!”, as if we’re all going to have some kind of fruit deficiency when this thing is over. I hope we can bounce back from that!
So I seared them in some bacon fat and added the tomato sauce that didn’t fit in the chafing dish with the meatballs I prepared for ladies poker night. Threw ’em in the oven and let them finish in there. Lovely with a bit of sautéed romanesco with a touch of Parmesan cheese.
And that’s day 9! Good news: I got the rest of the week off. Which means I’ll have time to move my blog so it can be better functioning, and maybe even fold some laundry. Also: post some recipes I’ve been dying to post but haven’t had time. Maybe even take pictures of them while there is still daylight! Maybe.
Speaking of which, I posted this one for Moroccan Braised Lamb earlier today. Check it out! Even though it cooks for hours, the active time is mere minutes.