Monday, October 16, 2017

Sunday Afternoon, Weather,

Unusual, we had another power outage. Asked the super if he knew anything about it. He said he had heard that a pole was down, 3,000 houses without power but that they estimated the power would be back on by 6 and damn me if it didn't come on at 5.55. In the middle of this we had quite a rain storm so I felt sorry for the guys working on the power. We had decided to have supper early just in case. Basically a picnic of Brie and crackers with grape tomatoes followed by the remains of the Pavlova I made for Saturday. I mad it with strawberries. Not a good idea. The strawberries at this time are huge and quite tough as strawberries go. I will use raspberries instead if and when I make another until summertime fruit is available. Oh well, I have two lots of leftovers for supper on Monday and Tuesday. Can't complain. Of course I was concerned because Poldark is on tonight and I don't want to miss it!! I didn't.

Prior to Poldark I watched the programme The Durrells in Corfu. I used to love Gerald Durrell's books with one exception, My Family and Other Animals which was about Corfu. I felt the same about the TV show tonight.

Monday is bowling of course so please keep your fingers crossed for me and our team. If the weather continues as it has been in the last couple of days I will be wearing a jacket. It is quite chilly now. Bit of a shock after all the lovely weather we have been having.

I notice all the stores lately have been stocked up for Hallowe'en but now I notice Christmas stuff creeping in already.  It gets earlier every year I swear.

I found this recipe through Yummly and like the sound of it.

Korean Style Pork Chops

4 pork chops
1 Tbs olive oil
1/4 cup soy sauce low sodium
2 Tbs honey
4 cloves garlic minced
1 tsp sesame oil
1 tsp ginger minced
2 tsp sriracha sauce
black pepper to taste

1. Preheat oven to 400 F degrees.

2. In a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce. Pour over pork chops and let marinade for about 20 minutes.

3. Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.

4. Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through.

Servings: 4

Author: Joanna Cismaru
Source: Jo Cooks

Author Notes
If your pork chops are not very thick, mine were about 1 inch in thickness, you might not need to finish cooking them in the oven.

Have a great day

Saturday, October 14, 2017

Saturday Recipe

I was looking for something different to serve with breaded fish. I came across this recipe. Sounded good although I think it is a meal in itself, not a side dish. However, although I didn't have the ingredients, I thought I would share it.

Black Bean Salad with Corn, Red Peppers and Avocado in a Lime-Cilantro Vinaigrette

2 15-ounce cans black beans, rinsed and drained
3 ears fresh cooked corn, kernels cut off the cob
2 red bell peppers, diced
2 cloves garlic, minced
2 Tbs minced shallots, from one medium shallot
2 tsp salt
1/4 tsp cayenne pepper
2 Tbs sugar
9 Tbs extra virgin olive oil, best quality such as Colavita
1 tsp lime zest (be sure to zest limes before juicing them)
6 Tbs fresh lime juice
1/2 cup chopped fresh cilantro, plus more for garnish
2 Hass avocados, chopped

Combine all ingredients except for avocados in a large bowl and mix well. Cover and chill for a few hours or overnight. Right before serving, add avocados and mix gently, being careful not to mash avocados. Garnish with more chopped cilantro if desired. Serve at room temperature.

Servings: 8

Author: Jennifer Segal
Source: Once Upon a Chef

Have a great weekend