September 3, 2017 Brunch at Janis and Tom’s house. Dinner – New Recipe - Sautéed Onion, Patty Pan Squash! Apple, and Pork Chops with Broccoli

September 3, 2017 Brunch at Janis and Tom’s house. Dinner – New Recipe -  Sautéed Onion, Patty Pan Squash! Apple, and Pork Chops with Broccoli

We got up a bit before 8:00.  Suzette went to work in the garden and I looked at the news for about an hour and then worked with her clearing 1 ½ beds of weeds for 45 minutes.  We showered at 10:00 and walked to Janis and Tom’s house at 10:30 for Brunch.  Megan had already arrived and we were soon joined by Hattie and Frank.  Tom and. Janis served bloody Mary's and orange juice.  We talked for a bit o Pan their back patio until Brunch was served.  Brunch included squares of  a baked chard and mushroom, Swiss cheese, egg, and half and half casserole on a thin pie crust, grilled chicken sausages, and a watermelon, feta cheese, and spinach salad plus blueberry muffins.

We ate at the table on the patio and lingered to talk until after noon.

The Brunch bunch

I drank Pellegríno water.  Hattie and Frank were interesting, she was a scientist and Frank was a doctor.

After brunch we went home and rested and at 4:00 I ate a peanut butter and honey on a toasted slice of nine grain bread.

We started cooking at 5:30.

New recipe – Suzette’s idea foe the dinner was to make our favorite tapa of pork cooked with apples and onion and oregano and add slices of patty pan squash to the dish.  I sliced 1 apple, about an equal amount of Vadalia onion slices and then sliced a large patty pan squash into slices.  While Suzette sautéed the onion, squash, and apple slices, I went to the garden and picked five or six stalks of oregano.  I stripped the leaves from the oregano and chopped the leaves.  Suzette used the large sauté skillet to cook the ingredients and then the pork chops and then deglazed the pan juices first with chicken stock and then with cognac to make a light sauce.  I deflowered a head of broccoli and put the flowerets in a steamer with water. I went to the basement and found an Spanish Alero Rose’ made from the Bobal grape that I chilled for a few minutes and then poured to which we added ice to further chill the wine.

This was an extremely comfortable dish to me, combining apples, onion, and squash seasoned with oregano with pork in a light cognac sauce.  It was very flavorful dish.  The wine was fine with the meal, nothing breathtaking, but a pleasant change from all the fruity Grenache based rose’s we have been drinking lately.

Bon Appetit