foodblogging on cold, rainy night

We had some pork chops from Faith Farms thawed in the fridge, and some fresh, local cider that was about to turn the bend. Having read Elegant's recipe for cider-sauced pork chops, I decided to marry the two. From Elegant's recipe I dropped the cider vinegar and the whole grain mustard as these might make the dish a bit too tart for Banana's palate. In their place, I used a splash of orange juice to add tartness without the extra bit. The accompaniments were roasted tri-color confetti potatoes and whole garlic cloves with olive oil, salt, pepper, and paprika, and steamed green beans.

The result? Banana declared the potatoes "famous" and the pork chops "excellent." I love my kid.

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Part 2...

In the refrigerator were the following: chicken carcass and carrots, parsley, shiitakes and kale all just past their prime. Add a couple quartered onions, salt, pepper, and water. Turn the fire on high. Wait approximately half an hour and your house fills with the smell of jewish penicillin. Once the initial boil is finished, turn down the heat to a simmer and let simmer for at least 8 hours. At that point, add water and any other spices to taste and raise to a boil. Turn the heat off and allow the stock to cool. Strain and freeze until the next cold.