Sunday Dec. 14, 2008 December 14, 2008Posted by Rusty in Uncategorized.
Tags: Pork Scallopini, recipe
Dee and the kids came today. Her step-dad was driving her crazy, and yelling at the kids like they are adults, so she asked if she could come here early. She’ll be here until sometime in January.
I finally got the mess that used to be my desk cleaned up – as I had no choice since the grandkids were coming over. It’s nice to get it done, though.
I thought I had wrapped all the presents as of last night, but I found a box downstairs that had a few presents in it, so I have those left to wrap. I also finally bought a nice gift for The Hub – so just a few more filler presents and I’ll be home free! I found I have next to nothing for Blaine, but his main gift is on the expensive side. Even though I try to spend the same amount on all the kids, it’s hard for me to see only a few presents under the tree for one of them, even though they all add up to the same amount.
I’m making my extra-spicy ChexMix right now, and it smells so good! I’m going to put some aside for Blaine and gift it to him. He’ll enjoy that more than anything I could buy for him.
Made pork scallopini for dinner, it was really good. Here’s how I made it:
Place about 3/4 cup of flour in a deep plate or pie pan. Generously salt and pepper the flour, and mix in. Dip pork scallopini in the flour mixture and brown in a hot pan with a tablespoon or two of olive oil. Remove from pan when browned. We had some wine on hand, so I used half a cup to stir up the scrapings from the pan, then added 2.5 cups of water mixed with 3 packets of brown gravy mix. Stir until the gravy begins to thicken, then add back the pork chops and simmer in the gravy for 15-20 minutes.