Monday, February 3, 2014


In looking back, I can’t believe it’s been 3 months since I last posted.  What a lazy bitch I am. Perhaps this is a guilt post since Meg from Member’s Lounge dropped me a plea.  Well while the rest of you are enjoying day 57 off from work due to inclement snow, some of us are curled up on the couch with the flu.  Oh you might say I deserve it living in 75 degree weather every day, but I am currently stuck watching Teen Mom 2 since it seems like too much effort to get the remote.  Okay, maybe I like it.  A little bit.  

But I can tell you whose fault it is for the Polar Vortex, Sheldon and the Brit. Oh they were so hoity toitey about their perfect weather in southern California.  Because………the day after Thanksgiving they moved to FREAKING PENNSYLVANIA for some amazing job offer.  They poo poo’d the change in climate saying the most snow they ever got in York was a mere 20-inches a year. Except they got all of that in the first 20 minutes they were there.  By angering the weather channel gods, they have brought the wrath of an Armageddon winter to the I-95 corridor. 

Christmas via Skype 

But it is sooooooooooooooooooooooooo far. Waaahhhh,  our first Christmas apart.  My baby girl’s distant from the bosom of Tunaville.  But at least she is near to our extended family, frankly closer than she was to us living in the land of milk and honey. Sniff, sniff, I’m sure she’s fine, learning to drive on black ice, and chip ice off of her windshield with the edge of her credit card. In her first snow call home she shrilly announced that snow wasn’t soft and delicate, it positively melted when it landed on her. The major reason I fled New Jersey 30 years ago was because I knew I’d melt like the Wicked Witch of the West.

This week is a deep fried something, something to take away my pain.

Crunchy Honey Garlic Pork Chops
1 pound pork chops
2 eggs
4 tablespoons water
2 cups flour
1 teaspoon each salt, pepper, garlic powder
Oil for frying

2 tablespoons butter
1 ½ cups honey
1 tablespoon minced garlic
½ cup brown sugar
½ teaspoon grated fresh ginger
½ cup soy sauce

Whisk eggs and water together in shallow dish, mix flour, salt, pepper, garlic powder in separate bowl.  Dip chops in flour first, then egg mixture and again in flour mixture.  Heat oil on medium high heat and cook chops for 6 minutes each side. Don’t turn or it will lose its coating.  Next melt butter in small sauce pan and add minced garlic for a minute or so. Add honey, soy sauce, brown sugar and fresh ginger.  Heat glaze ingredients for about 5 minutes.  Pour half of glaze into a 9” x 13” glass baking dish. Place pork chops on top and coat with remaining glaze. Bake at 350 degrees for 20 minutes. Frankly, I couldn’t get over how moist the chops were, I was convinced they’d get all dried out and nasty from frying. 

The newlyweds were all hot to purchase a house before they even arrived on the scene.  Not the most practical approach to Sheldon’s overly practical parents.  Why not wait until you are actually on the scene since you have no idea where anything is relative to anything else. They were falling in love with pictures of adorable cottages, ignoring homes in the floodplain or missing roof tiles.  Fortunately, they finally opted to rent for a year and didn’t end up in a bad neighborhood of Amish Crypts and Bloods.  Ouch, I just felt a snot bubble pop in my brain, must rest my weary head. Good week Team Tuna.