I reorganized what we generously call "the mudroom." Others might call it "the basement stair landing" or even "that dangerous little area with the door that can suddenly open onto you sending you hurtling down the basement stairs." Since it has fewer syllables, and implies that our house is so spacious we can devote an entire room to mud, we call it the mudroom.
I didn't think to take a "before" picture, but just study this picture for a moment. Then close your eyes and visualize this: all the same stuff, but on half as many hooks and no baskets.
Then I made dinner. I made these cute pork cutlets, except I made them out of chops. And I used leftover champagne instead of cider to make the pan sauce, and I think I put in "too much" creme fraiche, because the sauce was very creamy. Also I browned the sauce a teense too long to match the picture. But it tasted really good. I discovered this recipe because I had some purple potatoes and I was trying to figure out the best thing to do with them. The answer: ANYTHING! They taste so good. I dressed them with some roasted garlic-infused olive oil, as Meg in Paris suggests. Avec some steamed baby carrots, a beautiful and delicious meal:
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