September 11, 2022 Breakfast - Oatmeal Lunch - Costco Hotdog Dinner - Sautéed Pork Chops with Sautéed Pineapple and Speatzle in a brown butter, sage sauce.

September 11, 2022 Breakfast - Oatmeal Lunch - Costco Hotdog Dinner - Sautéed Pork Chops with Sautéed Pineapple and Speatzle in a brown butter, sage sauce.

We made oatmeal for breakfast.

At 12:30 we drove to the recycling center to recycle the wine bottles from Suzette’s party and then to Costco.

We ate a hotdog before we shopped.  We bought fresh Dungeness crab claws, a wheel of Humboldt Fog, and eggs, plus plastic kitchen trash bags and Kleenex .

When we returned we rested and at 7:00 started cooking dinner.  The menu was simple, a salad, sautéed pork chops with leek and sautéed pineapple with Speatzle tossed in a browned butter and sage sauce.

I sliced the 1 lb. Brandywine Tomato we bought at the Farmers’ Market and 1/4 of a cucumber, and peeled a carrot and sliced strips of carrot.  Suzette made a home mustard sauce with the last of the tarragon mustard we made last year with some olive oil to emulsify the dressing.  I filled four salad plates with the salad ingredients and Suzette put them in the fridge to chill.  

I went to the garage to fetch a bottle of 2020 Vara Grenache Rosado wine.

I also fetched a bunch of leeks and sliced thinly about 1 cup of the white part for the pork chops.

Then Suzette fetched about fifteen sage leaves from the garden and  sliced them thinly.

Suzette then started boiling water and added the dried German Speatzle to rehydrate and cook it.

Like and Amy arrived at 7:45 and we poured glasses of the Vara Rose.

She then sautéed four pork chops and added the leek slices, but when she went to the garage to fetch a bottle of 2021 Chateau Gigery Cotes Du Provence Rose the leeks turned brown and scorched leaving just a slight flavor.

When the speatzle was cooked Suzette sautéed butter and sage strips in a skillet and then added the speatzle and tossed to coat the speatzle with sauce.

Suzette set the table under the Gazebo in the garden.

Luke dressed the salads with the honey mustard dressing and we took our glasses of rose and salads out to the garden.

While Amy, Luke and I ate our salads, Suzette went back to the kitchen to plate the entree dishes.  Amy followed soon after to help carry plates.

Soon we were served plates with a pork chop laid on a pile is Speatzle.

Suzette also brought out the bottle of Chateau Gigery Rose.

When we were finished with dinner I asked if anyone wanted peach and blueberry cobbler made with fresh peaches from our garden.

Soon Suzette had filled three parfait glasses with cobbler and scoops of vanilla ice cream.

Amy did not eat dessert but instead drank another glass of rose.

We finished dinner at 10:00 and everyone went to bed without any further adieu.

This menu was driven by two factors.  The thick cut pork chops were beautiful and on sale at Lowe’s for $2.39/lb. And pork chops are Amy’s favorite meat, so it was a lucky coincidence that they were on sale when Amy was coming to dinner.

Amy and Luke spent the night.  Luke will stay until Thursday.

Bon Appetit