I am an Oregonian. I can handle the rain.
To be honest it’s pretty comforting to dress for the rain. The cold however, is a different story. It chills you to the bone.
We got to plant basil in some stormy weather today. The basil is like me. It doesn’t mind the rain, but it better not get TOO cold!
Beautiful basil. My hands still smell fragrant with their scent. Better than any perfume in the world!
Since the weather was so stormy and we are all caught up in the greenhouse, we got a surprise. Early release from the farm! Which means I have plenty of time get other chores done and dream up a good dinner.
Speaking of good dinners, this is a picture of the lovely pork chops we made the other night. They were divine. We served them up with some roasted brussels sprouts, and a spoonful of kale pesto on top. Another great way to warm up!
Here is the recipe for parmesan-crusted pork chops:
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated parmesan
4 (1/2 to 3/4-inch thick) pork chops
Salt and freshly ground black pepper
About 6 tablespoons olive oil
Whisk the eggs in a bowl. Place the bread crumbs in another bowl. Place the cheese in a third bowl. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese. Dip the chops into the eggs, then coat completely with the bread crumbs.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown (about 6 minutes per side) Serve hot!