I’m actually doing better at breakfast lately, having an abundance of Tangerines and Strawberries from the SFC FArmer’s Market on Wednesdays. Tangerine juice is delicious.
I pre-cooked several meals for my parents to re-heat upon return from dad’s hospital stay. Last night I cooked for myself. I had some Richardson Farms pork chops from the farmer’s market Saturday.
I wanted to try my Jerk Seasoning from Savory Spice on Sixth, so I used that liberally. For added heat and flavor, I chopped up some jalapenos and green onions, and tossed those in. Acid is always helpful, so I also poured in a little of the aforementioned tangerine juice and stuck the dish in a 350 degree oven. I made some Lowell Farms Brown Jasmine Rice, and sauteed some Springfield Farms spinach in a little butter.
This looks like a crazy amount of food, but the chop was much smaller once I removed the bone. I was happy with dinner, although I could have been less heavy handed with the jerk seasoning. The garnish is parsley from a plant right outside my back door. It is now covered for the impending freeze.
I still haven’t had any reason to go to the grocery store, and I can’t think of what I might need to go for. I have everything I need.