Missed a day!

Last night was easy. I went to church so the vegetables were prepared in advance and the meatloaf reheated while they were cooking.

Guess what! It is much the same tonight - fortunately Mike doesn't mind repeat meat as long as I change the vegatables or, at least, the method of cooking them. Last night they were steamed with a reheated corn cob - tonight they are roast - still potatoes and pumpkin but sweet potato and onion replacing the corn and white turnip. With only one person eating the meatloaf it is very big - it seems no time since it all disappeared in one family meal! Maybe next time I will try 1/2 quantity.

The reheated corn was cooked two nights before by a method that is so easy. I just spray some alfoil add the corn cob and spray it. Roll it up and lie on an oven shelf for 20-30 minutes depending how high the temperature is. It works every time. I do two and the second is easy to reheat in the microwave two days later.

I have written this because I lost a notebook with a recipe I desperately hunted a week or so ago. It came from a library book by Jill Dupleix (not sure of the title). Anyway I found the book on the shelf at the library and copied the recipe while I was there during the week. It is a beauty. Maple Syrup Pork Chops

Marinate 4 pork chops for an hour or more in a mixture consisting of
1 tablespoon paprika,
4 tablespoons of maple syrup
2 teaspoons of oil.

Sear these in a frypan using another teaspoonful of olive oil.

Heat the oven to 170 degrees and put in the seared chops plus any marinade for 25 minutes.
Jill D suggests that you serve with steamed greens (spinach or Asian) and a sauce of 2 tablespoons of mayonnaise with 1 tablespoon of grainy mustard stirred through.

It is so easy and so delicious.


My adaptation of a somewhat similar Rosemary Stanton recipe will keep. It is what I eventually used when I could not find the original. It is good to have two options.