Pot & Cover

I've got one week of teaching summer school left, but already have felt the lift in creative energy from the school year being officially over.  It was a great year, some great accomplishments and learning experiences...but it was hard.  I am relieved and am feeling more energy to write and "piddle" at things I enjoy.  Updating what we eat is one of those enjoyments....so to catch up on just a few things (I didn't take very many food pictures so far this year...just didn't have the desire).  But make no mistake...we have eaten very well thanks to Everything Man.  my brother's BBQ chicken...gorgeous and so delicious Mother's day BBQ at Mikey's...the best grill man I know. my brother, the grill master strawberry shortcake & carrot cake cupcakes instructions to put together our new tiny grill...my favorite note is To complete assembly you will need: One bag of charcoal.  Thanks for that!   summer basil Kimb

It's a sign of how this year has gone that I haven't blogged really at all in 2014...and it's May.  It's been a wonderful year, but too busy, which I'm working on resolving for the remainder of 2015. It's Saturday before Mother's Day.  I did a pedicure house call for a spicy Spanish lady in her older years.  She is precious and funny.  It has been a warm, breezy and beautiful day.  Scott & I watched Triple D this morning and got inspiration to do curry with the pork chops we had in the fridge.  It's cooking now...fried noodles warm in the oven and curry sauce with red peppers, onions with basil and fresh tomatoes waiting in the wings for the end. This recipe is a family favorite..although usually without the vegies for the pickers family members and with chicken for the protein. love fresh flowers in the house 4 packets of ramen noodles, cooked, cooled and then fried. YUM tomato, pork, onion and fresh basil curry fresh basil

2 boneless center cut porkchops about 1 and half inches thick, but any will work flour to dredge and then a few tablespoons to thicken sauce 1 sweet yellow onion, finely diced and sauteed 3 cups cremeni mushrooms, sliced (could use other wild mushrooms too), also sauteed 1 cup beef stock 1 cup red wine reduced by half (simmer over low heat about 30 min till like think syrup) 4 TBS butter 1/4 c heavy cream s & p to taste season pork with s&p and dredge with flour, tap off extra. sear in olive oil and cook till well browned (finish in oven till med rare if they are thick) set meat aside to rest, can either leave whole or slice/cut up prior to adding to sauce. sprinkle flour to make roux and cook out a bit...add wine and broth and deglaze pan.  Add butter, cream, meat and vegies back and simmer on low to keep warm Serve with a large crusty baquette We had steamed artichokes for an appetizer.