Still Barely Sore
but I’m in sort of a flexaril fog. Sorry.
I don’t think I mentioned that last weekend, we lucked out at the North Atherton Meier. They had two rows of veal loin chops, one above the other. The price on the lower row was $9.99 a pound, and on the top row, $2.99 a pound. Being the honest sort I am, I called the meat woman we always talk to over, and asked if the $2.99 a pound labels were a mistake. She said yeah, so as soon as you pick a few out for yourselves, I’ll take them back and relabel them.
So we got 4 veal loin chops at $2.99 a pound. We’re going to have two of them tonight, like this.
I’ll dust the chops with flour, then brown them over medium heat in butter for about five minutes a side. I’ll remove the chops, then add the peppers, onion, and garlic, and cook them until very soft. I’ll puree them with the cream, then pour it all back into the pan, toss in the chops, and put gnocchi on to boil. I’ll let the chops finish cooking in the sauce, remove them when I drain the gnocchi, then toss the gnocchi with the sauce.
Maybe it’s the drugs, but I think it sounds good.