We had such a great time cooking a Californian meal last week, that we thought we’d continue our tour of the states and make it our mid-week meal plan. Tonight Mr. N is taking us to Indiana. While we’ve never really called Indiana home, most of my dad’s family hails from the Hoosier state. So on tonight’s menu – The Hoosier Pork Tenderloin Sandwich. (So much for not deep-frying again anytime soon!)
We began the meal with a little hammering. It seems we don’t own a meat mallet, so we used the next best thing – a hammer wrapped with plastic wrap. While mom and dad were a little embarrassed to post the pictures of our “meat mallet”, Mr. N and Miss A sure thought it was fun to use Dad’s hammer on food! First we butterflied the pork loin chops, then we beat them until they were about a quarter-inch thick. Meanwhile we were heating the olive oil in a skillet. Once the oil was ready we dipped the pork into milk and then into the breading mixture of flour, corn meal, salt and pepper. Continue reading
Sfiggoi. 
What do you get when you combine a missing ingredient, a last-minute recipe change-up, a child trying to jump out of a grocery cart, noise from four different sources (not counting the children) in our little kitchen, a frazzled mom, a child standing on top of the kitchen table, a burned thumb and biscuits spilled on the bottom of the oven?
were awfully good winter fare.
diced things all the time. Quite a lot of progress in a week, I was proud of him. Nervous though, and nervous his little sister’s gonna want to start chopping things too. While Mom finished dicing, Mr. N juiced the lemon, then drank the excess straight! Miss A wasn’t so keen on that. A little bit of spice, a little bit of microwaving, and a little bit of mashing and we had Appelmoes. 
Eat, Play, Love 