Kuchemeister

That's me, baby.

Yesterday the refrigerator was dying, and the repair guy couldn't come until around 6:30, and it's market day but no place to put perishables, and there's a tired (and possibly cranky!) spouse coming home from work at 5:15, so... what's a guy to do?

Well, farmer's market sweet corn is okay on the counter for a few hours, as are the fresh raspberries. That chuck steak in the freezer isn't getting any younger, and is going to get a lot warmer soon when the guy comes, so.. let's do a little experiment with a marinade and see if we can't have everything ready to go by 5:30 so we can eat before the guy gets here.

Soon it's 5:36 and the corn is done, the berries are dished, the fuzzy navel is poured, table is set, flowers in the vase... no spouse. Fold arms. Tap foot. Repeat. Well, the steak still needs four minutes yet. Hmm.

5:45, pray, sit, and ahhh... yummy steak, and not too bad for the first time at sweet corn, either. :)

So today the boy gets creative. After the fridge got fixed last night (just a broken fan) I went off for the perishables, and got a nice deal on boneless thick-cut pork chops ($2.49/lb.), so... a little variation on Betty Crocker to make the most of what's on hand, and: fruit-stuffed pork chops! The balance of the sweet corn, with low-carb ice cream bars for dessert.

Okay, so I used bread crumbs and granola instead of dried bread cubes, and lime juice instead of orange juice in the stuffing. So? It just has to taste good. :) They'll go in the oven at 4:30, should be on the table by 6. We'll see..

Hey... where's my apron?

:)

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Epilogue: Mmmm. :)

After an hour in the oven, the house smelled of cinnamon, apples & raisins. And such a nice taste to the pork, good consistency to the improvised "stuffing", and a very positive reaction from those served. :)

In hindsight, I think I would correct Betty and bake it for 1:15 instead of 1:30, as it was just a titch on the dry side, but not overmuch. (D says that the pork of today is not the same as it was in 1975 - which is the vintage of the version of Betty sitting on the countertop - and the cooking times should be trimmed a bit just like the fat on pork has been since then. Who knew?)

And... maybe a few more raisins and one less splash of lime juice. ;)

But overall, a very fine freshman effort at stuffed pork chops.

Tomorrow... hotel food enroute to another interview.

Sigh. Do I really have to go? I think I'd rather cook. ;)