Over the past few weeks, as I have mostly avoided eating crap (0.5 pound net holiday weight gain, not too shabby), I have found myself making up to three(!) dinners per night: a regular dinner for the kids (protein, starch, veg); soup (with or without sandwich) for The Hubbs since he’s been ill lately; and veggie stir fry sometime later in the evening for myself. Which generally suits us, but has no business being done on a Sunday, when I’ll be in and out of the kitchen all morning and afternoon making bread so I might as well stay there and make one dinner that we can all enjoy.
Tonight, then, it’s crunchy baked pork chops, a bistro salad from Fresh & Easy (green leaf lettuce with bits of carrot and red cabbage; feta cheese; dried cranberries; slivered almonds; white balsamic vinaigrette) and oven-roasted asparagus (toss asparagus with olive oil, salt, pepper and a spritz of lemon juice; roast at 400-425 degrees until it’s done to your liking). And – if the timing works out – chunks of freshly-baked baguette. We shall see. A lower-carb adaptation of Deb Perelman’s crunchy pork chops after the jump.