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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