While I was away at work Jen took the liberty of harvesting our
Jen started our next batch in the garden with some mint, parsley, and oregano. By September we're gonna have another few pinky-sized strands of herbs, enough to make a bouquet garni for some Smurfs.
For dinner: pork! I've been on a bit of a pork kick lately. Perhaps it is because I feel bad for pork farmers who are struggling because of all the morons who refuse to buy pork because they think they're going to get swine flu. Perhaps it is because it is delicious. Perhaps it is a little of both. My initial idea was to wrap the pork chop in bacon. I didn't abandon this idea because I thought it was over the top but rather because the frozen bacon snapped when I took it out of the freezer so instead I tossed in the strips to roast in the pan with some baby zucchini. I made a glaze with maple syrup and dijon and poured that over the roasted pork chop.
Oh, also, I cooked it all in one pan. Only amateurs need two pans.
While I was away Jen also made a lovely lemon cake (I should be away more often).
We had the lemon cake along with some vanilla yogurt and fresh blackberries. The cake was arguably her best, mixed to perfection -- light, flaky, and delicious.
I can't believe it's only 8:00PM as we wind down with some hot Boston sports action: Bruins vs. Hurricanes; Red Sox vs. Yankees. If I had the offer from some magical genie to replace the lemon cake with some hundred dollar bills and the Bruins game with a luxury yacht I think I would stick with what I've got.
Unless the yacht had some lemon cake in the fridge.