jmcquown wrote in rec.food.cooking:

> 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

Yeah, lunch was unique as it was long sliced Kielbasa bedded in cabbage
then on fresh buttermilk bread rolls (I made the bread with mustard
cracked seeds and black pepper). I hollowed out the bread a bit and
filled it.

I'm sure there are a bazillion ways to make something like that.

Carol

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