Susan cooked two lamb loin chops for supper. They appear smaller than usual lamb chops with the Frenched rib ends, but they actually have more meat. She tied two of them together and prepared them with a dressing of mustard and breadcrumbs according to Julia Childs’ recipe. It looked like this.
My plating was a single chop with mint sauce and some basil pesto crostini and a Mediterranean side salad of micro-Caprese, pickled okra and red Belgian endive with bleu cheese crumbles. It was delicious.
If I am to go to the gallows or the FB Gulag, I just ask for this to be my last meal.
It looks delish!
Sarah has discovered some pork chops sold at our Fred Meyer butcher that are so tasty. She prepares them now as part of our regular rotation. Last night we had them with fresh oven roasted asparagus, mashed potatoes and pork gravy. It was a menu for our cooler days and we decided to work it in before our (only second of the summer) heat wave comes today! (sorry to mention the heat wave which makes us want just salads and much lighter fare)
First heat wave only lasted a couple of days and we only got up in the 90s. This one is projected to last a week and we may get triple digits. That is big news in Portland!
Hope you two are keeping cool.
Susan loves pork chops. I’ll eat them under duress; I prefer lamb. But hey, that’s the deal, isn’t it? We’ve had 40+ days of 3-digit temperatures, and you probably recall those summers from your time here in Austin. The only thing we can do is stay in the A/C until it subsides. If the grid fails, we’ll get in the car and drive to Omaha, I guess.