all of the down time

Pork chops are cheap, and a girl can't be eating chicken all day e'ryday.

I've since decided that pork is the meat that pairs best with fruit.  Steak is tres parfaite with salt and pepper, chicken takes on all delicious savory sauces after roasting, and I am all about the Asian flavors for whole fish.  Maybe the idea of a whole pig brings to mind tropical imagery or maybe its because barbecue sauce falls on the sweeter spectrum... but pork and apples, pork and cherries, pork and pineapples, pork and grapes, all good.

Above is a seared chop with macerated cherry/blueberry sauce.  Below is sweet tea braised chops with apples and celery.

Exception to the rule: most recently, I used up the last of my chops, eggs, and chives (as a way to clean out the fridge before Chicago) to make what I'm calling a deconstructed dumpling filling.  I rarely crave noodles/pastas these days, but that day I was aching for some broad rice noodles to represent the dumpling skins.  Still good, but could've been better.

Back from the middle of nowhere, and the thrill is wearing off fast.  Responsibilities are inching closer, and I need to get my shit together.