Mope or blog? No contest. I tried moping for a while; wearing drab clothing, washing dishes that could have gone into the dishwasher, nearly forgetting our 37th wedding anniversary, reading Jane Austen for the nth time, cooking and eating mechanically. I was starting to get on my own nerves! Then last night my husband told me about a conversation he had with his colleagues. That and My Dad’s Lunch http://mydadslunch.wordpress.com/ cheered me right up
1rst woman: I’ve got a huge spider in my apartment. I’ve got to catch it and kill it!
2nd woman: You shouldn’t do that, it could be your cousin or a relative come back as a spider.
My husband: Better to kill him and move him on to his next life. Probably hates being a spider.
While I was in Sens, here in Stuttgart my husband became friendly with the butcher at the Real Supermarket. Real is an okay supermarket with a real butcher, pun, and local fruits and vegetables. Anyway, the butcher has been very helpful to my husband who was, frankly, starving to death because before I left, I warned him about the dangers of buying food from the military commissary; high fructose syrup, fake honey, bizarre chemicals in prepared meats and who knows what else! But no horse meat, no worries there Yesterday, he made a visit to his butcher and brought home some very thin, boneless pork chops and ground steak. He watched him grind it.
On Saturday I visited Waiblingen’s farmers’ market and unenthusiastically bought a mix of white and brown mushrooms. They seemed a little careworn and dry to me but okay for when you’re moping
Shallot, thyme and butter saw them right and I enthusiastically ate some for lunch.
Normally, I either grill my pork chops or bake them in the oven, but these were quite thin and I didn’t want to cook them dry, so I gave them a quick saute in the pan with thyme, rosemary, butter and olive oil. That worked.
Herbed, Pan Fried Pork Chops
6 thin, center cut, boneless pork chops
Salt and pepper
1 tbsp butter
1 tbsp olive oil
1 sprig thyme
1 sprig rosemary
Season the pork chops with salt and pepper. Heat the butter and olive oil in a saute pan, add the herbs and pork chops, then cook the chops on both sides until brown and just cooked.
Buttery Mushrooms with Thyme
2 shallots, thinly sliced
2 tbsp butter
1 lb mixed white and brown mushrooms, sliced
Leaves from 3-4 sprigs of thyme
Saute the shallots in the butter until soft. Add the thyme leaves and mushrooms and continue to saute until the mushrooms began to release their liquid.
Wine suggestion: Provence Rose