Christmas Day, Pictures, Valdemar.

Oh dear. I have just heard that the Waterloo Motor Inn where we were planning to go, with friends, for our Christmas dinner, is closing down on December 15. I am so disappointed. I read an article here which kind of gave me idea they may already have a buyer. However, my friends have just called to say that Bingeman's, which is just up the road from us, also do a Christmas buffet. Hopefully we can get a booking. This place is a huge complex they recently built a 10 pin bowling alley, they have all kinds of water sports areas, a trailer park, etc. etc. together with large halls for dinners and parties, etc. So now I've got my fingers crossed. OK, we have a booking for 4:30 p.m. A tad early but.....Phew, I thought I was going to have to cook both Christmas and Boxing Day.

Today I have been printing up the pictures from the exercise class to distribute to the members. I was trying to get hold of one woman because I know she has a computer, but had no luck so far. Much easier to send them by email.


I have just started Closer to the Heart by Mercedes Lackey, a Valdemar book. I absolutely love the Valdemar world. I think I have read them all, I have bought a number of them.  I have also read everything Mercedes has written too. I have a secret wish to become a Herald and have a Companion although being a Herald is damned hard work so maybe I don't want to know after all.

Tonight (Tuesday) we broke into the last of the Tourtières I made a while back so now I will have to make some more. They freeze really well.

This sounds good but I am not sure about the Fandelion Greens.

Pork Milanese with Dandelion Green Salad


Star chef Anne Burell coats thin pork loin cutlets in panko for her crispy, juicy Milanese.

Ingredients

• 2 large eggs
• 1 cup all-purpose flour
• 2 cups panko
• Six 3-ounce pork loin cutlets
• Kosher salt
• Pepper
• 1 teaspoon extra-virgin olive oil, plus more for frying
• 4 bacon slices (4 ounces), cut crosswise 1/4 inch thick
• 2 Granny Smith apples, peeled and cut into 1/2-inch dice
• 1/2 small red onion, cut into thin strips
• 1/2 cup apple cider
• 2 1/2 tablespoons apple cider vinegar
• 1/2 pound dandelion greens, thick stems discarded, leaves cut crosswise into 1-inch pieces

Instructions

1. Preheat the oven to 200°. Line a large baking sheet with paper towels. In a shallow bowl, beat the eggs with 1 tablespoon of water. Put the flour and panko in 2 separate shallow bowls.
2. Season the pork cutlets with salt and pepper. Dredge in the flour, then dip in the egg, letting the excess drip back into the bowl. Dredge the coated pork in the panko, pressing lightly to help it adhere.
3. In a large skillet, heat 1/4 inch of olive oil until shimmering. Add 3 of the cutlets and fry over moderately high heat, turning once, until browned and just cooked through, about 5 minutes; transfer to the prepared baking sheet. Repeat with the remaining cutlets. Transfer the pork to the oven to keep warm.
4. Wipe out the skillet and heat the 1 teaspoon of olive oil in it. Add the bacon and cook over moderate heat, stirring, until browned and crisp, 3 to 5 minutes. Add the apples and onion and cook over moderately high heat, stirring occasionally, until the apple just starts to soften, about 3 minutes. Add the apple cider and vinegar and cook until the liquid is reduced by half, about 3 minutes.
5. Scrape the apple mixture into a large bowl. Add the dandelion greens and toss well. Season with salt and pepper and toss again. Transfer the pork Milanese to plates, top with the salad and serve right away. 

Have a great day