Some forlks found last night's image wanting in various ways. And yet
I persist!

http://i1.tinypic.com/mih0jk.jpg

That's a pork chop stuffed with olives, lemon confit, and oven dried
cherry tomatoes. The sauce is a caramelized mirepoix with reduced
chicken stcok a little jalapeno, and some Dijon mustard. The
potato-like wedges with the roasted carrots are chunks of roasted
turnip seasoned with black pepper and lemon confit. That's a blood
orange near the center of the plate.


modom

>Some forlks found last night's image wanting in various ways. And yet
I persist!

"wanting in various ways?" What's wrong with it? Looks like a hearty,
appetizing Wintery meal to me. Kev

On 23 Jan 2006 19:19:42 -0800, "kevnbro" >
wrote:

>>Some forlks found last night's image wanting in various ways. And yet
>I persist!
>
> "wanting in various ways?" What's wrong with it? Looks like a hearty,
>appetizing Wintery meal to me. Kev

Thanks. Last night's omelet wasn't a hit with some in the rfc gang,
though.


modom

modom wrote:
> Some forlks found last night's image wanting in various ways. And yet
> I persist!
>
> http://i1.tinypic.com/mih0jk.jpg
>
> That's a pork chop stuffed with olives, lemon confit, and oven dried
> cherry tomatoes. The sauce is a caramelized mirepoix with reduced
> chicken stcok a little jalapeno, and some Dijon mustard. The
> potato-like wedges with the roasted carrots are chunks of roasted
> turnip seasoned with black pepper and lemon confit. That's a blood
> orange near the center of the plate.
>
>
> modom

your meals always remind me of david's. He'll quite often throw a slice of
avocado or orange or banana on a plate. It's nice because I never think to do
things like that.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

modom wrote:
> On 23 Jan 2006 19:19:42 -0800, "kevnbro" >
> wrote:
>
> >>Some forlks found last night's image wanting in various ways. And yet
> >I persist!
> >
> > "wanting in various ways?" What's wrong with it? Looks like a hearty,
> >appetizing Wintery meal to me. Kev
>
> Thanks. Last night's omelet wasn't a hit with some in the rfc gang,
> though.

This is better... more meaty, and the spuds are filling too. Only
thing I'd do otherwise is peel the blood orange and make slices... the
diner shouldn't have to.

On Mon, 23 Jan 2006 21:12:00 -0600, modom wrote:

> Some forlks found last night's image wanting in various ways. And yet
> I persist!
>
> http://i1.tinypic.com/mih0jk.jpg
>
> That's a pork chop stuffed with olives, lemon confit, and oven dried
> cherry tomatoes. The sauce is a caramelized mirepoix with reduced
> chicken stcok a little jalapeno, and some Dijon mustard. The
> potato-like wedges with the roasted carrots are chunks of roasted
> turnip seasoned with black pepper and lemon confit. That's a blood
> orange near the center of the plate.
>
>
Looks good to me... if you cooked it, I wouldn't turn it down! Well,
I'm not fond of blood oranges - but it's not an essential part of the
meal anyway.



--

Practice safe eating. Always use condiments.

"The Bubbo" > wrote in message
...
> modom wrote:
> > Some forlks found last night's image wanting in various ways. And yet
> > I persist!
> >
> > http://i1.tinypic.com/mih0jk.jpg
> >
> > That's a pork chop stuffed with olives, lemon confit, and oven dried
> > cherry tomatoes. The sauce is a caramelized mirepoix with reduced
> > chicken stcok a little jalapeno, and some Dijon mustard. The
> > potato-like wedges with the roasted carrots are chunks of roasted
> > turnip seasoned with black pepper and lemon confit. That's a blood
> > orange near the center of the plate.
> >
> >
> > modom
>
> your meals always remind me of david's. He'll quite often throw a slice of
> avocado or orange or banana on a plate. It's nice because I never think to
do
> things like that.
>
> --

I usually always try to keep avocado on hand; you never know when you're
going to need it. I have 4 sitting on my table now just waiting to get a
little mushier. What to make, what to make..........

kili

"kilikini" > wrote in message
. ..
>
> "The Bubbo" > wrote in message
> ...
>> modom wrote:
>> > Some forlks found last night's image wanting in various ways. And yet
>> > I persist!
>> >
>> > http://i1.tinypic.com/mih0jk.jpg
>> >
>> > That's a pork chop stuffed with olives, lemon confit, and oven dried
>> > cherry tomatoes. The sauce is a caramelized mirepoix with reduced
>> > chicken stcok a little jalapeno, and some Dijon mustard. The
>> > potato-like wedges with the roasted carrots are chunks of roasted
>> > turnip seasoned with black pepper and lemon confit. That's a blood
>> > orange near the center of the plate.
>> >
>> >
>> > modom
>>
>> your meals always remind me of david's. He'll quite often throw a slice
>> of
>> avocado or orange or banana on a plate. It's nice because I never think
>> to
> do
>> things like that.
>>
>> --
>
> I usually always try to keep avocado on hand; you never know when you're
> going to need it. I have 4 sitting on my table now just waiting to get a
> little mushier. What to make, what to make..........
>
> kili
>
Minor rant re avocados:
I like to keep avocados around all the time. My continuous supply of
purchased avocados have been from Costco. Lately I have stopped buying
produce from my main store because of the below-average quality IMO of it.
I have gradually just about eliminated everything I have been buying with
the exception of dated earth mesclun, sweet onions and avocados, yesterday I
found some good tiny green beans.

God forbid, yesterday I bought avocados and they have been WAXED!!
I cannot think of any scenario that will make these avocados any better than
they have been by being waxed.
****ed off,
Dee Dee

On Mon, 23 Jan 2006 21:12:00 -0600, modom > wrote:

>Some forlks found last night's image wanting in various ways. And yet
>I persist!
>
>http://i1.tinypic.com/mih0jk.jpg
>
>That's a pork chop stuffed with olives, lemon confit, and oven dried
>cherry tomatoes. The sauce is a caramelized mirepoix with reduced
>chicken stcok a little jalapeno, and some Dijon mustard. The
>potato-like wedges with the roasted carrots are chunks of roasted
>turnip seasoned with black pepper and lemon confit. That's a blood
>orange near the center of the plate.
>
>
>modom

The pork chops look lovely. The root veges look appealing even though
I don't like root veges, but I don't understand why the orange is in
there. I hate fruit with mains. Too sweet.

I would have served more greens, less roots for dieting.

Thanks for posting, modom. I like seeing pictures.

Kathy in NZ

Dee Randall wrote:
<snip>

>
> God forbid, yesterday I bought avocados and they have been WAXED!!
> I cannot think of any scenario that will make these avocados any better than
> they have been by being waxed.
> ****ed off,
> Dee Dee

Why would that **** you off? It doesn't make them any more difficult
to use...
-L.