LOCATION: In our tiny house in Mission, Texas
WEATHER: Still a bit nippy. High 69
CLASSES: Chair yoga. Too cool for swimming
Today seemed to be another crazy, busy day. What about retirement? I spent several hours in the clubhouse, using their wifi, to create my lesson plans for upcoming Spanish classes.
Then, I had to rush home for a telephone visit with an RN from our doctor’s office, to discuss Covid-19 testing for our trip to Hawaii. It is all very complicated and frustrating. We have to get a test within 72 hours, but the labs cannot guarantee results within 72 hours as we leave on a Wednesday, and the labs are closed on Sundays. What to do?
I made George a fish taco for lunch and topped it with one of the huge radishes that I bought at our vegetable stand yesterday.
A Facebook memory from 5 years ago popped up today. The photos were from India, where one of our daughters got married. Those were good times; sadly they are divorced now.
Then, off for more errands. I went to Office Depot to print out my Spanish lessons. As usual, it was an ordeal. Twice the machine stopped because: 1) it ran out of paper, and 2) the hole punch holder filled up. I had to flag down the clerk who was impossibly busy trying to take care of a long line of customers.
Next stop was WalMart where George bought a cover for his new fire pit.
Then, home to relax and to prep dinner. Tonight was back to my “boyfriend” Jacques Pepin:
BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE
3/4 pound pork tenderloins, trimmed of fat
1 1/4 tsp salt
1/2 tsp pepper
2 cups bread crumbs
2 T parmesan cheese
3 T olive oil
2.5 cup sliced white button mushrooms
1 T minced chives
Juice of 1/2 lemon
Cut the tenderloin crosswise into 8 slices. Pound the slices until they are about 1/4 inch thick. Sprinkle with 3/4 tsp of the salt and all of the pepper
Beat the egg with a fork. Combine the bread crumbs and cheese in another bowl. Dip the meat slices into the egg to lightly coat each side. Then, dip the meat into the bread crumb mixture until all sides are coated.
At cooking time, heat the oil until hot. Arrange 4 scaloppine in the skillet (You will need to use 2 skillets if you have 8 scaloppine slices). Saute over high heat for 1.5 minutes on each side, or until nicely browned. Arrange on a platter and keep warm in the oven.
Add the butter and onion to a skillet and saute over high heat for 1 minute, or until slightly softened. Add the mushrooms and the rest of the salt, and saute for 2-3 minutes.
Spoon the mushrooms over the scaloppine, sprinkle with chives and lemon juice, then serve.
This was yummy and easy to do. I have had this cookbook “Fast Food My Way” for many, many years. When I made it years ago, our daughters must have been quite young, and were picky eaters. I saw a comment on the recipe that I had written back then: “Very good. Even the girls liked”
BOOK: “A Taste for Vengeance” by Martin Walker. Part of the Bruno Chief of Police novel series which I love. The only bad thing is that the book describes delicious-sounding French wines and meals, so I always start snacking while I read his books! 5 stars out of 5