Saturday, July 31, 2010
Tried a new recipe last night ... other than reducing the amount of capers, it's a keeper.
1/2 pound of boneless pork loin, sliced into four pieces
1-1/2 TB whole wheat flour
3/4 teas lemon pepper
1 TB butter (I added a splash of olive oil as well)
2 TB red wine
2 TB lemon juice
2 TB capers (turned out saltier than we like, next time will use 2 teas)
Pound the pork slices thin, I used a small saucepan. Combine flour and lemon pepper; dredge pork slices on both sides. Melt butter over medium-high heat; quickly saute porking, turning once until golden brown, about 5 to 6 minutes. Add wine and lemon juice to skillet; and cook for at most two minutes (I added a splash of water, most of the wine-juice evaporated when it hit the pan). Remove pork and keep warm. Scrape all the browned bits off bottom of pan and cook for a couple more minutes until sauce thickens a bit. Add the capers and serve the sauce on top of each cutlet. Serves two.
Friday, July 30, 2010
Sunday, July 25, 2010
Thursday, July 15, 2010
These are on the tree growing in our front yard ... it is at least thirty-feet tall. Took the second picture from our balcony. I didn't know magnolias grew in Sicily until we moved into our apartment.
With the heat here, most of the flowers are only lasting a day or so.