For the past five days we've been house/dog sitting in a 1400-square foot home.
It's too damn big!
You would think that I would covet a kitchen with stainless steel appliances ( they get dirty fast) and marble counter tops, ( can you cut on these or not? The $1 million question. I did not, Ruth.) Hardwood floors and lots of cupboard space- but I don't.
It's a lovely kitchen, but I like my tiny space. Wait, I choose my tiny space!
I found out these past few days that the two of us make a big-ass mess and I'm tired of walking 20- feet to the bathroom. I get my exercise the old- fashioned way- by going outside and actually exercising.
I've made some decent meals here in the big house, but also made big messes, so on Tuesday, when we get back into our RV with the tiny kitchen, I will be once again, a happy camper.
Stay tuned for an apple pie recipe from Julian, CA.
Last Meal in the Sandy Shores Trailer Park
PORK CHOPS WITH HONEY-BALSAMIC GLAZE
Ingredients
- 4 bone-in pork loin chops (1 inch thick and 10 ounces each)
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- GLAZE:
- 1/2 cup balsamic vinegar
- 1/2 cup honey
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup butter, cubed
- Make glaze and marinate chops at least and hour.
- Sprinkle pork chops with pepper flakes, salt and pepper. In a large skillet, heat oil over medium heat. Add pork; cook for 5-7 minutes on each side or on the BBQ and baste with sauce while drinking a nice Merlot. Remove and keep warm until serving. (The meat, not the wine.)
