It was a normal idea, that grew to full on home-cooked meal proportions.
Next came the sliced tomatoes and red onion (originally planned with avocado as well, but that is a sore subject) drizzled with oil and balsamic vinegar.
And last came the crown jewel of our hearty collection, the pan-seared pork loin, chosen with precision by the professionals behind the meat counter, and finished with a pan sauce made with chicken broth and reduced balsamic vinegar. Mirrored image, you ask? No, just identical plates of potato and pork perfection.
The morning rolled around, and we had made just enough mash to fill our longing stomachs with the potatoes they desired. Simply add an egg, and in our case diced red onion to the mix, dollop onto a hot pan, and serve with sour cream and apple sauce. Hot sauce or ketchup are viable options as well.
No comments:
Post a Comment