Creamy smoked salmon linguine, with sautéed spinach, bacon, blistered grape tomatoes
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@ELY83 i was going to say pork tenderloin also! I have an easier time not overcooking then compared to chops, though my fella did an expert job cooking chops on the grill and making sure to use a meat thermometer.
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Pork chops are my enemy…i dont know what it is, I just cannot seem to get them to the right doneness
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The one time I cooked them perfectly I used a buttermilk marinade for several hours then baked them low and slow. So good! They was super thick cut, too.
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Oooo true….maybe I’ll do a tenderloin. TBH….I rarely if EVER cook pork. And when I do it’s either a bacon or sausage situation OR a big pork shoulder 
But why?! I feel like I’ve been turning away from a whole subsection of meat for really no reason.
I think I am going to make it my mission to venture into either some center cut chops OR tenderloin this week
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I like the pork tender. It’s small. It’s just 2 of us. It’s obviously tender. Easy to cook. All you need is a sauce because it isn’t as flavorful as a chop. Sear it in a fry pan a few minutes each side and stick in the oven for another maybe 8-10. Try not to overcook it. Or it turns into dry leather. 
I tenderize my chops these days before cooking. It helps. Just whack them with the back of my knife quite a few times on each side before seasoning and cooking.
@RosaCanDo @Thirdmonkey
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Leftover market red potatoes with plenty of sour cream, green beans, fresh tomato and easy peasy air fried frozen chicken strips that help make a meal in a pinch. On occasion 
Hopefully I manage my plan to cook something tomorrow.
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Or
I will just visit you for pork chops!! Thank you for the tip
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I had a peach Orchard for a long time otherwise known as lots of peaches around.
My preference for canning peaches was to make peach chutney.
I liked it so much better than peach preserves.
I put it on anything and everything. Obviously not on my yogurt back then but I 100% would now, but literally on so much else.
Plus it made nice gifts.
It’s more versatile than peach preserves would be.
You can put it on a hamburger, meats, fish, or you could put it on rice, or on vegetables, or on tofu or whatever you like eating, the peach chutney should be great on it.
It’s a truly wonderful flavor.
Maybe your baby will grow up eating peach chutney. It’s healthy!
I usually had pepper in mine so it was hot also.
Bon appetit! @ELY83
Editing to add that back when I cooked a lots of pork there was a ‘Near East’ brand of couscous that you could add water to and cook in five minutes.
It had I want to say dried apple, and, maybe almonds and another dried fruit in it and it was delicious, went perfect with all the pork. I just checked at my grocery store and they no longer have the one with the dried fruit in it but they have a lot of other what looks like nice ones especially a mushroom one that would be nice with the peach chutney.
And the peach chutney would go great on it also.
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I’ve cooked lots of pork chops pork etc. and my preference was the butterflied pork tenderloin. Cook it in the pan on top of the stove and use meat thermometer. I’ve also cooked lots of tenderloin and follow the directions and used the meat
themomenter. I used instant read stick in one. I use it on salmon that I cook on top of the stove. So I’ve cooked lots of sliced pork tenderloin and I have been challenged to cook a ham. I haven’t cooked That many hams. Ham with the pineapple all over it maybe one time. Once was enough
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Hood River Cherries…
Apologies for all the typos and bad sentence structure in a lot of my posts, esp the last two. I dictate 99.5% of the time and have to do a lot of “clean up” some of the time. Sometimes I do not have the time or am trying to do other things at the same time, plus looking at it on a little screen. My apologies for all sloppiness, past, present and future.
Bon appetit everyone!
Food is life.
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Sausage as in the hot dog kind or as in çevapççi kind?
I’ve never seen hot dog kind sausage with brown gravy before, that’s why I’m asking.
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My favorite Pasta dish. It looks amazing 
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I have no idea what kind there’s so much gravy 
have to ask @Deelzebub
But they look great!! They don’t look hotdogish to me. But they are links.
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I just made myself the most freaking delicious brunch burrito, I have to gush about it! I smashed some leftover potato (have to get creative using it up!) and mixed in crumbled queso fresco, microwaved till warm and melty. Cooked a soft scrambled egg. Warmed the tortilla then layered potato, tomato slices, and egg and topped with Herdez avocado dip and salsa casera. Wrapped it up (I’m proud of how well I did this time!) and toasted it on the cast iron comal. Holy moly, it’s awesome! I need to remember tacos and burritos con papas 
in the future!
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I’ve had these avocados in the fridge forever 2 out of 3 were still good. @Alisa They do last a good long time.
Made my own avocado mash, with some jalapeños, a plop of spicy hot salsa, fresh squeezed lime juice.
Threw in some raspberries for presentation color. Think I’ll eat them after the salad.
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That sounds like i could eat it on the daily
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I know, right?! Dangerous.
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Trade you tomatoes for one of those. How many pounds should i bring you?
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