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Snackdown Fitness Center

I usually shop for groceries for the week on Monday and for the weekend on Friday. Because of my self-imposed temporary ban on grocery shopping, I had an entire afternoon yesterday with nothing to do. So, I assembled a weight bench. Gentleman Caller and I are devoting a section of our basement to hulking exercise equipment in an attempt to bypass the usual excuses for not going to the gym: too crowded, not enough time, strange looks from others, too hot/cold/rainy/sunny, other people are rude and stinky and so on. We have an elliptical, a weight bench, a bike, two exercise balls, a step, a jump rope, tension tubes and a tv with aerobics videos. All we need is a VCR and a higher ceiling and we'd have the perfect home gym.

But back to the groceries. So far, I have made bourbon-glazed pork chops with brown sugar sweet potato wedges, chicken and dressing casserole, spinach lasagna, sunflower seed bread and garlic-balsamic vinaigrette. A good start, I think, but it hardly makes a dent. Tonight we'll have leftovers and try to make a little bit of room in the freezer.

Comments

Were the pork chops tender? Nothing worse than tough pork... but if they were tender... yummmmm :-)

Not tough, but actually a bit dry. The marinade, you see, had bourbon and brown sugar, so it blackened and burned before the inner chop was cooked. By the time the chops were cooked through, the outside was rather dry. These were big ol' thick pork chops. I think they would do better on the grill or using thinner chops. Or if I had brined them. The flavor was great, though.