Saturday, April 17, 2021

If it looks like I ate half my dinner and them took a picture, yep – that’s exactly right!

But this was so good, I wanted to share. I’ve gone back to eating from a plate – this particular one, my wife and I got at Dominick’s not long after we were married, early 80s. That’s when supermarkets were still offering dinnerware and flatware.

Usually, I eat from a bowl and have been for decades. The method to the madness here is – you might see that my dinners have dwindled down to the essentials – I enjoy each individual item on the plate and let the flavors come together as I eat.

I eat less. This, of course, isn’t my only meal – it’s my protein meal. I just try to make it flavorful, which, trust me, this one was! I make a big vegetable broth later in the day and little else after that. I am slowly losing weight, walking more, and am not as hungry as when I ate for recreation, emotion and entertainment. That was last week, Btw!

So here’s the score:

1 medium pork chop

A good handful of flat leaf, organic Italian Parsley

Black Olives

Whole Almonds (I used 6)

Nutritional Yeast (a fav. by Now Company)

Fennel Seeds (great for cooking pork)

Pasture butter (peanut butter or almond butter also works well)

Zoe EV Olive Oil (I got it because the net says it’s one of few that are real olive oil, no veg oils included)

Small Garlic Clove and some Garlic Powder

1 slice of Ezekiel Bread

Now forgive me if I left anything out. I don’t think I did – oh yes, a little sea salt or Kosher salt to taste.

Bake your pork chop. I had 2 large ones on hand and actually cut them up to make 3 meals.  Aluminum foil on the baking tray, wipe with some oil. Sprinkle the garlic powder on both sides of the chops, do the same with the fennel seed. Put a small amount of pasture butter on top of the chops and they’re ready for the oven.

375˚ and watch them! Keep turning – cooking time was almost an hour because the chops were thicker. Make sure they’re done and juicy – worth the effort!

Cut what you want in pieces and add to the plate. Then add your parsley, almonds, black olives, nutritional yeast, a small pad of the butter, salt, and of course the Ezekiel Bread for sopping up the plate afterward.

Savor and enjoy!

Here’s the only quote on food that I found by Chesterton (just started reading him).

“All true friendliness begins with fire and food and drink and the recognition of rain or frost.”