Friday Food 3-31-2023

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Cooking Goddess

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Jul 21, 2009
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Body in MA ~ Heart in OH
Himself had leftover fish and chips from Wednesday, so he finished that tonight along with the leftover green beans and roasted carrots from earlier this week. I made a small batch of tuna salad so I could use the two little rolls we brought home from O'Connor's. I also made a bigger batch of potato salad, mostly to have with hot dogs this weekend. I cut up a couple baby Campari tomatoes and a
Persian cucumber. Dessert will be a Cara Cara orange.
20230331_212725.jpg

What did you eat tonight?
 

taxlady

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near Montreal, Quebec
I discovered that, while you can usually substitute medaillons of pork tenderloin for pork chops, it wasn't ideal for pork chops Lyonnaise. A slightly fattier cut of pork would probably have been a bit juicier and more tender. It was the last time I made this dish. It was still good. We had medaillons of pork loin Lyonnais with butter braised sunroots (Jerusalem artichokes), and a salad of curly lettuce, oak leaf lettuce, rainbow chard, scallion greens, shaved red onion, corn kernels, and peas. We were celebrating that DH got a promotion and a new title at work, so we had Codorniu, a Cava (traditional, Spanish bubbly), with supper. It was a very enjoyable meal, even though I forgot the Dijon in the sauce for the pork.
 

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taxlady

Chef Extraordinaire
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Joined
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near Montreal, Quebec
Congratulations to Stirling! Hopefully the promotion and new job title come with an increase in pay.
Apparently, it does come with a raise, but I don't know when that kicks in. One of the best parts is that it doesn't really change his job. He is happy being a software engineer. He has no desire to move into management.
 

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