On 11/22/2015 7:37 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 22-Nov-2015, jmcquown > wrote:
>>
>>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
>>> oven. I brushed the chops with minced garlic, crumbled sage in
>>> olive oil and sprinkled them with S&P.
>>>
>>> Turn the chops and bake at about 375F for about 7-10 minutes each
>>> side until nicely browned.
>>>
>>> Meanwhile, I cooked some egg noodles in boiling salted water.
>>> Served with butter and herbs.
>>>
>>> I also cooked a cabbage. I love cabbage. Quite delicious and
>>> doesn't require more than butter, S&P. Tasty!
>>>
>>> Jill
>> Sounds good to me; pork chops are one of my favorite meats. I am
>> also fond of cabbage, prepared by almost all methods.
>>
>> It turned much colder yesterday (it had been pleasant in the 50s),
>> with overnight low dropping to 22F. I'm not one to eat soup often;
>> but, yesterday's plunging temps made it one of the days where soup is
>> the right answer to "what's for dinner". I had a chef's salad and a
>> bowl of cream of chicken and poblano soup.
>>
>> Tonight, I smoked a slab of St. Louis-style ribs in my stovetop
>> smoker, which was finished in a slow oven. Mustard potato salad and
>> creamy slaw complete the "taste of summer" dinner on this nippy
>> evening; 33F headed to another low-20s overnight.
>>
>> I'll sure be glad when I get my thicker, winter-blood so I can better
>> tolerate these cold days. Even the dog doesn't want to go out 8-)
>
> LOL! I'm about ready to start the fireplace for a bit, to take the
> damp off. Technically it's not really cold (running mid 40's at night,
> mid-50's to mid 60s in the day.
>
> Warm enough that dinner was kielbasa steamed with cabbage then drizzled
> with a little butter, salt and pepper.
>
> yummy!
>
> Carol
>
That sounds good, too, Carol!

Jill