In need of a special treat?
Ribs are it. We’ve made them before on the grill and we hear they are super easy in the Crock Pot, but our butcher (some guy working in the meat department at Wegmans), said we had to try them in the oven. So we did.
Now, ribs are definitely a bit of a splurge and they do take some time, but they are WORTH it.
A full rack of pork ribs, oven baked and served with a special barbecue sauce.
A couple of months ago, after what felt like two years of eating sandwiches for lunch, we got frickin’ sick of meat on bread.
Now we plan ahead and make something on Sunday to pack for lunch all week long. It’s waaaay better than the same-old, same-old sandwich.
Our latest creation is a soup that had some interesting ingredients. You will probably call it Hot Dog Soup. We’re okay with that.
Not something you are going to find in a Campbell's can.
Why Jewish? The world may never know. That’s just what my mother calls it, and what her family calls it, and heck, that’s what a bunch of people on the Internet call it, so there you have it. Jewish Apple Cake.
It got even more moist as it sat on the table.
After writing this blog for almost a year, new recipes that I might actually want to eat are getting less obvious from week to week.
It’s not like we struggle to come up with meals (although, sometimes we do), but I have run through all of my standby dishes and personal secret recipes.
So I decided to see what sorts of recipes were in Fannie Farmer’s cookbook. I found one that sounded alright: Shepherd’s Pie.
The idea pretty much came right out of nowhere.
From time to time we end up with, like, a dozen pork chops in our freezer. Why so many? Because you can get that many for $8.
They are cheap and we like them, but sometimes we’re all, “What the hell do you do with these pork chops?” You know, besides just eat pork chops.
So I had a brain hurricane one day and this is what came out:
Breaded, fried pork chops with the popular green bean and stewed tomatoes recipe.
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