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?"
"Yes?"
"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."

I 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.

Makes: 6 servings

Ingredients

• 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

Preparation

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