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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKRTscS35eozTZHSNWDbiu1lfyh6OX0SuNJopGTQznLyUBraNHHWeO8QY9WqFs15d4L1Djo6Q68BiHNwxJjj9rdrCV4IkVvCw2i7lurUmbWa96t6D-sqTWlLeSpv-PAwYcGkKW/s400/bigmudroom.jpg)
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:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifZ_aYP0yN05SP_Pckrf0yxcF7pxeDwaXMW-0brlYCQRfhMEv1b2JJZUK1j5odRCDdYdQhwzaUiAtr6NbkzQkLuLsJMvXg7osodXBXdGHDyxjo0v_Ht2qXt8Jm-pZCLXKXSbkh/s400/big+dinner.jpg)
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