I hope the transition to something new goes smoothly, Jilli.
Thank you. Something will come along, I'm sure of it. I won't be working for Dolores Umbridge anymore, so that's a good start.
I think I always overcook pork, which is why I don't use it very often.
I usually chop the apples up, mix them with breadcrumbs, butter, pepper, Jamaican version of Worcestershire sauce, slice the pork chops open and stuff them and then bake or saute (depending on if I'm going to look or not) for 10-14 minutes.
Update 3, from the upstairs to which I am banished:
I ran downstairs and grabbed some cookies. I think every time the roach flails, it brings itself closer to the couch. If my husband doesn't come soon, it's going to be under it.
So yesterday I wanted to get in my car and just drive, leave everything I am responsible for behind and just disappear. Today I just want to not have to work and or maybe have a extended period of time alone. FTR I did not runaway, thus I keep my grown-up card. I do this grudgingly.
FTR I did not runaway, thus I keep my grown-up card. I do this grudgingly.
I'm pretty sure that's how you earn your grown-up card. Sorry.
I made pork Thai meatballs last night. I put a couple of them in a lettuce wrap and topped it with peach salsa for breakfast this morning.
damn. shrift for the win.
I'm making homemade Turkey Helper (Okay, tomato sauce with turkey meat and macaroni). I bought a garlic chopper in Vermont -- a little gadget that you put the peeled cloves into and push down on a plunger a couple times. To my amazement, it actually works -- I now have as finely chopped fresh garlic as you could want.