Bowling, Hedy Lamarr.

What a lousy day's bowling. Not just Matt and I but all four of us on our team today. One of our bowlers hasn't been here for two weeks and this also makes a difference to our team scores because we play with handicaps but don't get those if a player isn't there. I don't like to natter her, but at the same time, she is a team member and she needs to come play. I felt sorry for the younger of the two owners today. His mom went into hospital some distance away for back surgery. Obviously his dad, the other owner, was with her so he, the son, was working from 8 a.m. til 11 p.m. OK he is young (compared to us) and fit but it's still very tiring. We heard that the operation went fine too, so that was good news.

Some of you may have seen the Google Doodle today honouring Hedy Lamarr who would have been 101 today. I remember her from when I was a kid. The movie which stands out for me was Samson and Delilah but looking at the list of her credits, she made one heck of a lot of films. I thought she was a gorgeous looking woman too. I was not, of course, alone in that. What I did not know until today is that she was instrumental together with composer George Antheil, in the invention of a Frequency-hopping spread spectrum or a jam-proof radio guidance system for torpedoes and her work, which was not used at the time, is today used in computers. Their invention is the basis behind current spread-spectrum communication technology, such as GPS, Bluetooth, wireless and cell phones, and Wi-Fi networks. Her history is quite interesting to read at Wiki too.

OK, here's a recipe I dreamed up for pork chops. Very simple but tasty. As I mentioned yesterday, I cooked half a pound of mushrooms as I wanted to use them up. It was good. I would probably do that again. This picture is Matt's plate. You can't tell but that potato is smothered in butter. We do not use foil when baking potatoes as we like the potato skin to crisp up so that we can eat it so we wash and salt the potato before baking. Best part in my opinion. I am a sucker for the potato skins some restaurants do for starters.

Jo's Braised Pork Chops

1 Tbs olive oil
2 pork chops
1/3 onion sliced
4 to 5 mushrooms, sliced
1 glass of red wine or if you prefer, a good quality beef stock
salt and pepper

Sauté pork chops until browned on both sides. Remove from pan. Sauté onions in pan and when softening add mushrooms. Finally add glass of wine (or stock) then pork chops and seasoning. Cover and simmer for about half an hour or until the meat is cooked.

Servings: 2

Have a great day