I was so depressed about my last batch of pictures that I didn't even have the heart to pull the camera out last night.
Well, sort of. That was partly it, and it was also partly because I felt lazy. I spent yesterday getting lost on the way to the airport in Myrtle Beach to pick up a friend (thanks loads, Google) and shopping in the outlet mall there. I got home on the late side, had been up since early, and was just not in the mood to fool with it.
Last night's dinner was simple to pull together.
Pork Chops with Parsnips and Pears
The Tomato-Basil soup was just a sauteed chopped onion with a couple of garlic cloves, a can of whole, peeled tomatoes, and a fistful of chopped basil. I simmered that for about 20 minutes, then pureed it with the immersion blender, and served it topped with a whole wheat baguette crouton with melted Comte.
The Pork Chops were seared in an ovenproof skillet, then baked with chopped pears and parsnips and a cut up lemon that had been tossed in a little olive oil, salt and pepper, and about a Tbs. of brown sugar. Then I baked that at 400 for about 40 minutes - too long. The pork was a little dry. It would be an excellent dish with properly cooked pork, though, so I'll keep it and pay closer attention next time. I might also do it on the grill, where I can get higher heat.
So lessons learned yesterday: Don't cook the pork chops too long, and don't get your directions from Google Maps.