Pork chops are not what they used to be. Thanks to people trying to be healthy, farmers are now putting their piggies on a diet so they grow up to leaner. Good news if you are planning on buying one to put in one of those novelty pig races, but bad news if you are going to eat it. Sure the reduction of fat in the world’s little piggies means leaner, healthier pork, but sadly it also means they are not as tasty, because as unfortunate as it is, when it comes to pork, the flavour is in the fat.
Fear not though my friends, you can still get some flavour out of your pork by combining it with some complementing flavours… And what goes better with pork than apples?
This lovely,simple, quick recipe for example takes a simple pork chop and injects it with some lovely apple sweetness, and because it is cooked in cider, it also keeps the meat moist (Domesticated Mum was particularly impressed). Serve it up with some mash, and some sweet carrots and you will have a dinner perfect for these frosty winter days.
Now that Christmas is over, and the period of over-indulgence is a distant memory many of us are looking for ways to shed the extra baggage picked up last month. This doesn’t have to mean that we settle for soup and salad for the rest of the winter though does it?
Of course not!
Take this low-fat Mexican style fajita recipe. It delivers all the taste of a traditional Mexican meal but cleverly cuts out a lot of the fat associated with Mexican dishes. And it is dead simple to make, and takes no time at all to prepare.
The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 22,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 8 sold-out performances for that many people to see it.
Gravy, everybody loves it (except my youngest daughter). Yet it is one of those things that I, ashamed to say it, never make from scratch. I’ve seen it made lots of times, my mom and grandmother used to whip it up lickety split, but for some reason I have always just used Bisto.
So if you want to have a crack at making your own tis Christmas, or you didn’t follow my earlier tip and find yourself in a bit of a gravy emergency just follow the tips in this video and I am sure you will have some glorious gravy this Christmas… Or any time of the year.
Whenever you watch one of those festive family films there is normally a scene at some point where the perfectly cooked bird is brought to the table and some clever person starts to expertly carve it. Personally it took me years to learn how to carve a turkey, or even a chicken, but with a little knowledge it really is an easy skill to master.