Just a quick fix for Sunday dinner. I had some pork loin chops so I just whipped up a Fennel and blood orange salad to go with. The salad was the best part, the pork was a bit average but the salad rocked.
With Paula out for the night at her platform diving class I have been forced to start the Thursday Night Dinner Club. I call it a club so it doesn’t seem so tragic cooking for just myself. Tonights fare is Bacon and Pork Lasagne. Basically just traditional pork mince sauce with my home made bechamel sauce and rashers and slices of bacon. Club members rated it pretty good but did note there is quite a lot left over and it may have to be tomorrows lunch.
Had to go up town today so took the opportunity to have Japanese for lunch and then when I asked she who must be obeyed what she wanted for dinner she wanted Wontons. So it turned into an all Asian affair for Mondays meals…fine by me! I used some left over roast pork and carrot laced with fresh ginger chilli and a little soy for the filling and used shop bought skins as they are so easy and quick.