This morning I took A to a birthday party while L had a few minutes to himself in the house for the first time since we moved. A and I dined mightily well on cake and fruit salad, while L then spent some quality time with a paintbrush, a pot of paint, some woodwork, and the tiler. The man who was coming to repair the roof never turned up as he had some problem with his “equipment”. We’re thinking ladder, (or at least the non-dirty minded version= ladder) the very same ladder that the guy didn’t bring round on Friday. Because why would you need a ladder to look at a roof? It’s not like they’re generally up high or anything.
This entry has to be very short, as I am going to the cinema with a friend. I shouldn’t even write that, because it might imply that every single other night I am sitting in the house writing this blog or something. I would hate to destroy any illusions you may have that we have a wild and crazy social life that we just forget to mention on a regular basis. Obviously we are all about the clubbing and the partying.
This evening we whipped up Columbus’s Pork Chops in no time at all, and we were very happy with the results. This recipe is a variation on a recipe as old as Columbus, hailing from a promotion at Macy’s Marketplace in NYC over Columbus Day weekend, when Rachael Ray used to work there. It’s very easy, the strawberries are chopped , as is the basil, and they are put in a bowl for 20 minutes with some balsamic vinegar. We added a little sugar to taste because they were mightily winky food. The chops are seasoned with salt and pepper, brought to room temperature, seared over a hot skillet, then finished in the oven. The strawberries were served over the pork chops, with salad and crusty bread on the side.
We just had some baby spinach for the salad component- the strawberry vinegar served as a salad dressing. The fruit and the pork were very complimentary and the flavours worked beautifully together. We would heartily recommend this dish, it’s tasty and good. But for now, I must dash, my date is here. Tomorrow we will be having Grilled Halibut with Fennel, Orange, Red Onions and Oregano.