Wednesday, March 18, 2015

Funny, My Tuesday.

A friend in England just sent me a few jokes. This one struck me as particularly funny so I am sharing it with you.
Two policemen call the station on the radio.
"Hello. Is that the Sarge?"
"We have a case here. A woman has shot her husband for stepping
on the floor she had just mopped clean."
"Have you arrested the woman?"
"No sir. The floor is still wet."

Nose in a bookI have had my nose in a book this evening (Tuesday) so I haven’t thought of writing a blog. Tomorrow Matt starts his 36 hours on clear liquids before he goes to the hospital for his procedure. As I said, I think we will be getting a friend to drive as I am not 100% sure I am safe at the moment. I ended up making a big beef stew in my crock pot this morning so we will have something ready for supper on Thursday after the hospital. Matt won’t be eating tomorrow night but I will have to find something for me to eat.

Rhubarb will be available from the farms in a month or two so this recipe will be a good one to save. I might point out asparagus will be available at the same time.

Chinese Seared Pork with Five-Spice Rhubarb Sauce

From EatingWell:  

In a play on Peking duck, rhubarb replaces plums in the typical sauce in this healthy Chinese pork recipe. The rhubarb sauce is also great with chicken or seafood, or as a dip for your favorite dumplings.

Chinese Seared Pork with Five-Spice Rhubarb Sauce
Makes: 6 servings
  • 1 cup chopped rhubarb, fresh or frozen (thawed)
  • 1/3 cup water
  • 1/3 cup honey plus 1 tablespoon, divided
  • 1 tablespoon hoisin sauce
  • 1 large clove garlic, chopped
  • 2 teaspoons finely diced peeled fresh ginger
  • 2 teaspoons Chinese five-spice powder, divided
  • 1/4 teaspoon crushed red pepper
  • 3 tablespoons reduced-sodium soy sauce, divided
  • 2 teaspoons lemon juice
  • 2 tablespoons canola oil, divided
  • 1 1/2 pounds boneless pork chops (1 inch thick), trimmed
  • 1/2 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup thinly sliced scallion greens
  • Small Chinese-style pancakes (see Tip) or flour tortillas for serving

  1. Combine rhubarb, water, 1/3 cup honey, hoisin, garlic, ginger, 1 teaspoon five-spice powder and crushed red pepper in a medium saucepan. Bring to a simmer over medium-low heat. Cook, stirring occasionally, until slightly reduced and the rhubarb is very soft, about 10 minutes. Remove from heat and stir in 1 tablespoon soy sauce and lemon juice. Transfer 2 tablespoons of the sauce to a small bowl; refrigerate the remaining sauce until ready to serve.
  2. To make marinade, add the remaining 2 tablespoons soy sauce, 1 tablespoon honey and 1 tablespoon oil to the 2 tablespoons sauce. Season pork chops with the remaining 1 teaspoon five-spice powder, pepper and salt. Place the chops in a dish or sealable plastic bag and pour in the marinade; turn to coat well. Marinate in the refrigerator for at least 2 hours and up to 24 hours.
  3. Preheat oven to 400°F.
  4. Blot the chops with paper towels. Lightly rub both sides with the remaining 1 tablespoon oil. Place a large cast-iron skillet over medium heat until hot. Cook the chops on one side for 3 minutes. Turn them over and transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest part registers 140°F, 6 to 8 minutes.
  5. Transfer the chops to a platter, tent with foil and let rest for 5 minutes. Reheat the refrigerated sauce. Slice the pork and serve with the sauce, scallions and pancakes (or tortillas), if using.
Tips and Notes
  • Tip: To make Chinese-style pancakes, mix 1 1/4 cups all-purpose flour and 1/2 cup boiling water in a bowl until combined (the mixture will look shaggy). Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Divide into 12 equal portions; roll each portion into a ball. Cover with a damp kitchen towel. Working with one at a time, on a lightly floured surface and with a floured rolling pin, roll each ball into a 5- to 6-inch pancake. Cook in batches in a lightly oiled cast-iron skillet (or griddle) over medium heat until speckled with golden brown spots, 1 to 2 minutes per side. Keep warm in a foil package or wrapped in a clean towel. Makes: 12 pancakes.
Have a great day


  1. Ha! I love your joke!
    Can Matt have green or yellow jello?

    1. Yes he can have any clear jello, clear soups and other clear liquids like grape juice or apple juice.

  2. Hi Jo - good luck for Thursday ... and I certainly hope someone drives you both. Cheers Hilary

  3. I'm supposed to have one of those colonoscopies this year but I really don't think I can go 36 hours w/o food and just drink that stuff.

    1. JoJo, you can drink clear soups and eat clear jellos as well as drinking grape juice and apple juice. The "stuff" only has to be drunk twice, in Matt's case half tonight and half in the morning.

  4. At least he has a good meal to come home to.
    That funny was a groaner.

    1. After all that time without food he probably is not allowed anything that heavy, hadn't thought of that.

      I have another one for tomorrow.

  5. Hope all goes well for Matt. I haven't been right in the head lately either. Stress likes to do that. Huh? Take care of yourself and I send you good thoughts of comfort and quick recoveries. And I loved the joke. lol

    1. Thanks. I hadn't thought of stress, I normally don't think of myself as stressed, but lately, maybe.

      Check the one tomorrow.

  6. Funny joke, and I certainly sympathize with the wife! Good luck with your hubby's procedure. Beef stew might be too heavy for him to digest after being on a liquid diet for 36 hours. You might want to start him off with something light like eggs. Hope all goes well, and that you feel better too, Jo.


    1. I thought it might have to be eggs tonight Julie. Never mind, the stew will keep fine.

      Thanks for the good wishes.