18.09.08: Sherried pork chops, carrot salad, and green bnz

Pretty fancy for a Thursday nite alone, but after a mostly disappointing week-and-a-bit of solo meals, she was prepared to indulge: sherried pork chops with mushrooms, green bnz, brown and wild rice, and harissa-coated torchi chfenaria in gem lettuce cups.

SHE SAYS: A little own-blog sleuthing turned up this tasty pork recipe from Cooksister, last prepared back in March (why did I wait so long to have it again?). I forgot to marinate the chops in advance, but half an hour in the fridge seemed to infuse them with herby goodness well enough. Creamy, delicate and slightly indulgent sauce made me glad I had some nutty rice ready to sop it up. The tangy, caraway-tinged carrots also proved a fork magnet, tho' I think I prefer them a bit warmer than room-temp.

HE SAYS: After a long, tiring journey back from the States, with lots of 'orrible plane food, I couldn't resist a bowl of the nish fresh, herby carrots with their sweet and zesty goodness. A cuppa tea and a sit down did accompany this dish and brought on that warm n' fuzzy feelin' I was missin'.