October 27th: Lemony pork scallopini

Short and sweet: tonight's meal was from the keeper book, a perennial favourite: from April 2006's Chatelaine: Lemony pork scallopini. You'll notice the recipe calls for fast-fry chops, but I use thicker chops all the time and it turns out just fine. If you don't like a little pink in your pork (it's safe to eat), just increase the cooking time a bit. The recipe also has all these time-consuming instructions, like cut out the bone and flatten the meat. I say, skip all that!

Side note: I love brussels sprouts, and I especially enjoy them dipped in vinegar. I put a dipping bowl of vinegar to the side of my plate and do extensive dunking prior to eating. I got Olivia doing this tonight with hers; her reaction was hilarious (scrunched up face), but she kept going back for more!