Archive | 6:06 pm

Sometimes I forget I live in a building with other people.

23 May

I’ll admit, I was spoiled by my last place. I had one of only two condos on the top floor of a building, so foot traffic past my door was almost non-existent. Especially because the first four years I lived there, my only neighbor was stationed in Spain. It was awesome.

I’ve since done an absolute reversal, moving onto the middle floor of a much larger (and much noisier) building. All because my condo fee was creeping up too high for my taste. Dumb Alison. I’d gladly pay twice the condo fee if I didn’t hear my neighbor stomping above me at all hours. (And by all hours, I specifically mean between 3:30-5:00am. And by neighbor, I mean you, Michael.)

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It would’ve looked better with a flash.

23 May

Oh. I also made the bowl, bitchez.

Tonight I had a “clean out the fridge” dinner that ended exceptionally well. So well that I felt compelled to post it on Facebook, jot down the recipe (so I don’t forget it in a drunken stupor) and snap a photo of it with my phone before eating. Wow. Pretty ambitious for a Monday, don’t you think?

Anyway, here’s the recipe, straight off the press, as I remember it.

Clean The Fridge Stuffed Pork Chops

Preheat oven to 350 degrees.

Butterfly pork chops.

Prepare five bowls:

  1. Diced arugula drizzled with lemon juice.
  2. Freshly grated parmesan cheese. Maybe a few cubes of mozzarella if you have it on hand.
  3. Whisked egg white.
  4. Bread crumbs (salted and peppered).
  5. Diced rehydrated sundried tomatoes seasoned with dried basil and oregano. (Or, you can totally substitute tomato pasta sauce with basil – but go light on it.)

Stuff each porkchop with arugula, cheese, a dollop of tomato “sauce,” then pass through egg whites and bread crumbs.

Top with any shredded parmesan that is left. The more, the better.

Bake uncovered for about 55 minutes on 350 on a rack. You can also put asparagus (with olive oil, parmesan and salt) on the rack for the same amount of time.