With all the rushing around these days, you hardly ever get time to have a really good home cooked meal. Why spend hours prepping & slaving over a stove with a recipe that feeds a family of four when all you need to feed is two people? Of course, there is the fact that you can have leftovers but in my case, the leftovers I like are the ones that aren’t mine. Then there’s the option to make that visit to your parents (those of you fortunate to still have them) but with the time spent driving all the way there and back and probably the occasional lecturing and/or scolding, it’s almost not worth the effort.
Luckily this past Sunday was in my favor when the Moon aligned just right with the stars or something… Haley wanted to cook something for me that evening! It’s not that she can’t cook because every meal that she has ever prepared has come out magical… mystical even. So when she offered to make something new, I was all gung ho & ready to go.
So for that evening, she wanted to make me pork chops. She didn’t mention how she was going to make them but I was told to expect more than Shake ‘n Bake. Patiently while I worked on this website, she put her magical culinary skills to the test. She prepared for us, pork chops, pan fried with extra virgin olive oil topped with a red, green, orange bell pepper, & onion medley sautéed in a balsamic vinaigrette, herb & olive oil marinade on top of a bed of wild rice pilaf with “made from scratch” buttermilk biscuits. The end result was something amazing… probably one of the best dishes she’s ever prepared.
Using my knife to slice into the pork chop, you could tell that they were cooked just right. The outside slightly charred from the heat of the pan to create a light, crisp crust while the inside of the meat was moist. With each bite, you could taste a bit of everything that made my taste buds jump for joy. Then with the wild rice pilaf soaking up the juices from the meat & vegetable mix created some of the most flavorful rice I’ve ever tasted. The biscuits were fluffy with a light brown shell. The only thing that was missing was a side of gravy! The only aspect of the meal that I disliked is that she only cooked me one pork chop when she bought a pack of four! I was somewhat sad when I realized I ate all of it, but she had dessert waiting.
For those of you that don’t know, Haley has a hobby of cake decorating. It’s a great hobby because I often get to be the recipient of her latest baking adventures. For that evening she prepared two types of homemade buttercream icing. The first was a vanilla and the other was orange. She also created little violets & daisies (as you see in the pictures) to place on the cupcakes. The cupcakes themselves were made from yellow butter batter. She actually used real butter instead of margarine and boy were they good. The cake was moist and fluffy with a rich butter flavor to it that lingered on your tongue like real butter does. Unfortunately I didn’t get to try her vanilla buttercream because I prefer the orange. The orange buttercream was not too “orangey”, but rather a hint of orange like that of an orange cream popsicle. You got a slight taste of orange but then you got a stronger hint of it as an aftertaste but it was never overpowering. What a great dessert…
So that Sunday night, I must have hit food lottery because that homemade meal was on the top of my list of some of the tastiest meals. I wish you were here to try some. Lucky for some of my coworkers, they got to experience the cupcakes… which got amazing feedback.