Two things worth writing down. One’s in the oven right now, so we’ll find out tonight if it’s yummy. Two pork chops, thawed, are in a small covered Corningware dish, submerged in a can of pineapple tidbits with juice and sprinkled with cumin, ginger, allspice, and a few whole cloves. I’m in no hurry for dinner so the oven’s at 200F and I’m going to just let it cook till it’s done. Mashed potatoes and green peas will complete this lazy/easy dinner.
Yesterday we had Sunday lunch with our buddy Josh. He put several boneless skinless chicken breasts in the crock pot with a can of salsa, a can of queso, a can of water, a bunch of taco seasoning, some sour cream, and chopped onions and green peppers. It cooked really slow for a long time and then he pulled the meat apart into shreds. Served in tortillas with rice & black beans & taco fixins’. Wowie.
Update: The pork chops could’ve been a bit better but then, they’re not really the right cut for that cooking process. The leftover juice and tidbits and pineapple got stored, though, and it became awesome rice on Tuesday: sauteed 1/2 small onion chopped in generous olive oil, then toasted 1.5 c white rice until it was really toasted. Added enough water to the pineapple drippings to equal 3 c. and boiled it hard for a few minutes before turning it to low and covering it to finish cooking… As one does with rice, haha. 😉 It turned out perfect somehow, the most perfectest rice I’ve done yet with every grain intact and standing on its own, not all mushy or starchy. And the flavor was awesome.