I went to Pro’s market this morning to shop. The
special included 4 lb. of onions for $.99, 2 lb. of the larges limes I have
ever seen for $.99, large avocados for $.89, oranges 5 lb. for $.99, ham
$.99/lb.
Suzette brought home yellow crock neck and green Mexican
squashes from the Center’s garden in Los Lunas yesterday, so at 5:00 I sliced
up 3 crock neck yellow squashes, and two Mexican squashes into bite sized
pieces and kernelled our last ear of white corn and diced ½ of a yellow onion.
After meditation I brought in the bag of shishito
peppers and started a large skillet heating with 2 Tbsp. olive oil and 1 Tbsp.
of butter and threw in the squash, corn and onion mixture. In another skillet Suzette started sautéing the
two thawed boneless Sirloin pork chops with the PPI sausage and sauerkraut,
onion, cabbage, red bell pepper and apples and a handful of shishito peppers.
I went to the garden and picked ten leaves of sage
and five or six stalks of chives and three stalks of oregano. I sliced the chives and sage and put them the
pork skillet and removed the oregano from the stems and chopped it and put it
into the calabacitas. After about thirty
minutes the two dishes were finished cooking and I opened a bottle of 2011 La Ferme
Julien Rhone Valley French Rosé.(a blend of Cinsault, Grenache and Syrah grapes
from Appelation Ventoux Contrôlée). I think I paid $5.99 for this wine at
Trader Joe’s. I have seen it on a 20
best rosé list. It is the best rosé for
the money; light with some character.
This was a great dinner. The fresh sautéed vegetables juxtaposed with
the pork sautéed in the cabbage/sauerkraut and shishito pepper sauce was an
awesome new taste treat. PPI’s and fresh ingredients are a winning
combination. 
Bon Appétit
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