Thanks to the winning touch of Chef Cindy during last week's vacation to Maine, I came home with a new recipe for preparing baked pork chops. Tonight was the time to put it to the test, and while I think hers were better, it was still good. Baked potatoes, blue cheese coleslaw, and heartland sunflower bread made up the rest of the bill of fare.
Dessert: more of the key lime frozen custard from Sunday's movie night. There was a pile of it left over.
No comments:
Post a Comment