Ah, the dawn of summertime! Time for the fans to come out of hibernation, sweater sets to go back in, letting the lawn furniture breathe and letting the oven have the season off.
By now I expect my counter to be overflowing with colorful cilantro, basil, jalapeno and bell peppers, early berries and technicolor tomatoes. Instead, my cutting board is still looking like this.
I seared the pork chops before roasting in the oven, creating those coveted crusty bits that are so essential to good sauce. After they were nice and browned, I stuck them in the oven and let the mushrooms, shallots and garlic get their turn in the pan. I cut the sauce with light sour cream, cutting down on the intense concentration of finishing sauce and a lovely richness.
As I waited for my potatoes and pork chops to cook up in the oven, I looked longingly out into the yard. I wanted to be out enjoying fruity frozen cocktails, kabobs and cobbler. I want ingredients that are fresh-plucked from the earth, not suited for surviving a long cellaring.
Hey. There is something out there.
Oil and Vinegar Strawberry Black Pepper Vinaigrette, red onion and walnuts.
They are pretty looking, though. And tasted nice, too. I guess, despite Matt's fears, they were ready.
Oh, and please, nobody tell him about the slugs. He'd never touch home veggies again.