Monday, February 05, 2007

Back From The Brink

It wasn't a good weekend. What started as an irritating cough on Monday morphed into what I like to call The Cold From Hades. On Wednesday I thought I was on the mend, but then Thursday came and brought with it sinus pain and a runny nose. By Friday I was bleary-eyed, coughing and sneezing, wishing I wasn't one of those people for whom cold medicine is a cruel joke. I spent the whole weekend laying in bed trying to remember what it felt like to be well. I haven't been this sick in I don't know how long.

Needless to say I didn't do much cooking over the last few days. Somehow I managed to make buffalo chicken pizza for Pizza Friday:

... but I couldn't taste anything by that point so I don't know if it was any good. SP seemed to enjoy it, so it must have been OK.

In honor of my impending wellness, SP cooked dinner tonight. In keeping with the "revisiting old favorites" theme, he made his gold standard:

... pork chops, mashed potatoes and corn with a Dijon cream sauce. Since Dijon is a strong flavor, I was actually able to taste the sauce, which I think was the best he's made yet.
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  1. Hope you are feeling better! Plastic covered hugs!

  2. Get well soon! On the plus side, that pork chop looks awesome!

  3. Thanks, elmo! The hubby makes a pretty darned good chop.

  4. I'm glad you're feeling better-we had that horrendous cold here too...I am de-lurking to ask you to post the dijon sauce recipe. I have used so many of your recipes to rave reviews, and each time I see the pork chops I think to myself I need to look for the recipe in your's not there! Please indulge a devoted fan? :)

  5. Hey domestic chicky! I'm glad you de-lurked. :) I'm also glad to hear you've made some of my recipes and that they're good. That's always nice to hear.

    The sauce recipe couldn't be easier. Once he browns the pork chops my husband removes them from the pan and then deglazes with either white wine or chicken stock, maybe 1/2 a cup or so. He always eyeballs it so I'm not sure exactly how much. Once he scrapes up the browned bits, he adds a heaping tablespoon of Dijon mustard and a few glugs of heavy cream or half-and-half. Stirs it all around and that's it. If it gets too thick he adds more wine/stock. He always seasons the chops very well so any seasoning that comes off during the cooking ends up in the sauce.

    I'd love to know which recipes you've tried. And please, don't be a stranger - I love comments. They make me feel like I'm not just talking to myself. :)

  6. Oh, good1 That's what I had assumed, but I wanted to amke sure...I have made the cajun chicken (sooo yummy!), the enchiladas ( I had never made them before-so easy!), the chicken with apples, and I have the pirogis(sp?)on my list, and we make pizza at home more now too (my secret- I got an unglazed tile from home depot to use as a pizza/bread stone-perfect, and so cheap!). thanks for the heads up-I am making it tonight- I will let you know how it goes!

  7. That's a good tip about Home Depot - I need a new pizza stone and BB&B didn't have the square one I wanted. I'll have to check at HD next time we're there.

    Please do let me know how it turns out!

  8. The Pierogies look so good! Is there a recipe posted anywhere? Are they hard to make?


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