Tuesday, March 21, 2017

ANOTHER BIRTHDAY CELEBRATION


Gregg enjoyed his second birthday celebration with our son and daughter-in-law last night.  I didn't take any photos other than the ones of our family and I am sharing a photo of the four of us that our waitress took just before we left. We had a super time as you might guess.  Our Babes, as I lovingly call them, are a joy to be with.   The evening couldn't have been more perfect.  The weather cooperated and we didn't even need a coat.  Even though the sun had gone down it was almost as if Spring had turned a switch.

Monday, March 20, 2017

MONDAY'S RECIPE - PARMESAN BAKED PORK CHOPS

First of all, I would like to thank you all for the Happy Birthday wishes for Gregg. He was very touched and enjoyed reading everyone's comment. You all added a very genuine warmth to this special milestone. 


Now for the recipe, a simple but very tasty way to cook pork chops. It came from "Just A Pinch" by Janet.  You can find her recipe here.  Thanks Janet!

Parmesan Baked Pork Chops
Serves 4
Preparation time: 5 minutes
Cooking time: 45 minutes

4 boneless pork chops about 1/2 inch thick
1 tablespoon olive oil
1 cup Parmesan Cheese
1 cup Italian Breadcrumbs (I used a blender to crumble a day old roll and added a good dash of Italian Seasoning)
1 teaspoon black pepper
1 teaspoon garlic powder

Preheat the oven to 350 degrees Fahrenheit.

On a plate combine the last 4 ingredients.  Rub the pork chops with olive oil and dip each one into the cheese/breadcumb mixture.  Press the mixture over the pork chops to coat really well and completely covered.

Line a pan with tin foil and spray with cooking spray.  

Place the pork chops on the pan and bake at 350 degrees Fahrenheit for 40 to 45 minutes.


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I forgot to take a photo the first night, and can't remember now what we served it with, but we must have had potatoes for one side dish. The next day we shared the leftover pork chop for brunch, with leftover potatoes that I sauteed in a smidgen of olive oil, a fried egg and a broiled tomato (not shown), also a little Branston Chutney.  This second pork chop dish was delicious.




Saturday, March 18, 2017

GREGG'S 70TH BIRTHDAY


Gregg joked this morning that he is now the Village Elder.  Happy Birthday My Love!



It is 5.04 p.m. and starting out late, as is our way these days, we drove over to Tysons at about two o'clock.  It's a bit of a drive but always worth it, especially today.  Lovely time, starting off with a meal at Seasons 52.  We had a very nice waiter and the food was excellent. (This is our second time here. First was with our son and Gregg's sister when she was in town and wanted to do some shopping afterwards.  The mall here is very popular and the restaurant is inside the mall.) 

Gregg ordered the scallops and I the rainbow trout.  Menu here.  I like the fact that they have the calories for each meal.   Wasn't paying much attention to them for this special meal, but thankfully everything we ordered was reasonable.

We shared an appetizer, the Shrimp Scampi Skillet which I forgot to take a photo of.  It was on what they called bomba rice, which was different and very tasty.  



Gregg's Caramelized Sea Scallops that came on a narrow plate, accompanied with rice and asparagus.



My order of Wood-Grilled, Boneless Rainbow Trout with crushed potatoes, heritage carrots, and a grilled lemon.


My other personality took over (my non-introverted side) and I told the waiter it was Gregg's 70th birthday.  He was very sweet and offered him a complimentary glass of champagne.  Gregg declined but then was offered a complimentary dessert, which he accepted. 



We were to choose one each of these pretty concoctions served in small glass containers, which was the right size for us.  None of the portions were over the top, just the right amount.   We probably wouldn't have eaten a desert otherwise.   Gregg's choice was a key lime pie concoction (neglected to take a photo) and mine......



 was flavored with chocolate and espresso. 



Their coffee was very good and you can see I am enjoying it.




 During his meal Gregg was happy to receive several Happy Birthday messages.  He returned calls after we were out of the restaurant but sent texts telling everyone he was enjoying his birthday meal.  He is answering one to our son here.




Back home and Gregg is watching his basketball game.  It has been a great day.  On Monday evening we celebrate again with our son and daughter-in-law.