Raw pork chops, waiting to be cooked. Why is this the only photo I have of this recipe? Breakfast: My husband and I go out to a diner for breakfast. Bacon, egg, and American cheese breakfast sandwich on an English muffin. Home fries. Decaf coffee. This is one of the only contexts in which I will eat American cheese.
Lunch: My husband and I share the two snack bars pressed upon me by my mother a few days ago. There is a mocha chip Kind bar that is pretty good. There's also something unmarked that has unpleasantly blueberry-flavored blueberries in it, like eating Booberry cereal in granola bar form. We break each of them in half so we get to taste both. Also: coffee and John Oliver.
Dinner: Recipe catch-up time. I make the Honey-Turmeric Pork with Beet and Carrot Salad from July's Bon Appetit. (Phew! Finally done with July.) This involves pounding the pork thin and marinating it in a simple yogurt marinade, then cooking it in a frying pan. That part was easy and also fairly tasty. The beet and carrot salad part, served on top, was stranger. I didn't have baby vegetables and perhaps they would have been better. Instead I just sliced up regular raw carrots and beet, added scallions (the chives the recipe called for had rotted since I bought them), and dressed them with olive oil and lemon. They were awfully crunchy and it was not clear to me why you would serve them on top of a pork chop. Another head-scratcher recipe from Bon Appetit.
Lunch: My husband and I share the two snack bars pressed upon me by my mother a few days ago. There is a mocha chip Kind bar that is pretty good. There's also something unmarked that has unpleasantly blueberry-flavored blueberries in it, like eating Booberry cereal in granola bar form. We break each of them in half so we get to taste both. Also: coffee and John Oliver.
Dinner: Recipe catch-up time. I make the Honey-Turmeric Pork with Beet and Carrot Salad from July's Bon Appetit. (Phew! Finally done with July.) This involves pounding the pork thin and marinating it in a simple yogurt marinade, then cooking it in a frying pan. That part was easy and also fairly tasty. The beet and carrot salad part, served on top, was stranger. I didn't have baby vegetables and perhaps they would have been better. Instead I just sliced up regular raw carrots and beet, added scallions (the chives the recipe called for had rotted since I bought them), and dressed them with olive oil and lemon. They were awfully crunchy and it was not clear to me why you would serve them on top of a pork chop. Another head-scratcher recipe from Bon Appetit.
Lentils, and rice. In process. I also made Deb Perelman's Stuck-Pot Rice with Lentils and Yogurt. There were various issues. One was that I accidentally added 2 teaspoons of cinnamon to the recipe, because I had apparently refilled a spice jar labeled "cumin" with bulk-purchased cinnamon. While I was adding the cinnamon, the olfactory centers of my brain were protesting. "Something is wrong, something is wrong." But, by the time my intellectual mind caught up and figured out why my nose was so confused, it was already too late. I bruised some whole cumin seeds with the mortar and pestle and threw them in too. Anyway, as I remarked to my husband, cinnamon "was not the worst thing I could have added," and indeed the food tasted fine. However, I found that I needed to add another 1/3 c. of water and cook the lentils and rice an additional 10 minutes beyond what was suggested in the recipe-- they were dry as a bone. That's after parboiling the lentils an extra 5 minutes, as suggested by Perelman in her recipe addendum. It seemed to be a comment section consensus that this recipe as written requires more water and time.
Snacks: 2 additional cups of coffee, 1 regular, 1 decaf, with half and half.
Snacks: 2 additional cups of coffee, 1 regular, 1 decaf, with half and half.
Cat, with yogurt and lemon.