24 January 2017

nuranar: Hortense Bonaparte. La reine Hortense sous une tonnelle à Aix-les-Bains (1813) by Antoine Jean Duclaux. (Default)
Seriously, I kind of feel like I'm flying blind, using all these other recipes day after day. I like trying new recipes, but one at a time, and preferably on a day of my choosing with plenty of time. When things don't go quite to plan now, it can call for creativity.

I got home to make dinner, pulled out the pork to be grilled in the oven... and it smelled. Not putrid, but really not good. And it didn't dissipate.

My fault, since I probably left it in the refrigerator too long before freezing (I didn't get to the meal as quickly as I thought I would). And while I live dangerously on some things, I don't mess around with pork. Besides, it turns out it was totally the wrong cut to grill anyway. Oops.

Without the major portion of my entrée, I was fortunate to still have two cans of chicken on hand. Go me! So the rest of the meal proceeded, with that substitute. It's not a substitution I'll deliberately repeat (chicken is very different from pork) but it was still more than edible.

And I discovered another good side. Sautéd green beans, with finely chopped onions and salt and pepper, and coarsely mashed avocado dolloped on top.  YUM.

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nuranar: Hortense Bonaparte. La reine Hortense sous une tonnelle à Aix-les-Bains (1813) by Antoine Jean Duclaux. (Default)
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