This past Friday, while I was still a little numbed that it was already the 3rd day of November, the weather was downright balmy, with a high of 80°F by early afternoon and a rising full moon that night. I cut the grass late afternoon for the 24th and, likely, the last time of the year. Because it was such a delightful evening, and the 10-day forecast promised a dramatic cooler shift in the weather pattern, it pleased me to hit the grill with another round of glazed grilled pork chops, with roasted garlic asparagus and stuffing. It was on point yet again.
"Glazed Pork Chops," in Cuisine's Celebrate the Seasons: Summertime Menus, Issue 10 (June/July 2016), p. 36-38.
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