{"id":657,"date":"2021-04-17T14:47:49","date_gmt":"2021-04-17T19:47:49","guid":{"rendered":"https:\/\/www.randybaran.com\/blog\/?p=657"},"modified":"2021-04-17T19:34:46","modified_gmt":"2021-04-18T00:34:46","slug":"i-know-what-this-looks-like","status":"publish","type":"post","link":"https:\/\/www.randybaran.com\/blog\/?p=657","title":{"rendered":"I Know What This Looks Like!"},"content":{"rendered":"\n

Saturday, April 17, 2021<\/p>\n\n\n\n

\"\"
Pork\/Parsley\/Garlic\/Black Olives and yes, Butter<\/figcaption><\/figure>\n\n\n

If it looks like I ate half my dinner and them took a picture, yep \u2013 that’s exactly right!<\/p>\n

But this was so good, I wanted to share. I’ve gone back to eating from a plate \u2013 this particular one, my wife and I got at Dominick’s not long after we were married, early 80s. That’s when supermarkets were still offering dinnerware and flatware.<\/p>\n

Usually, I eat from a bowl and have been for decades. The method to the madness here is \u2013 you might see that my dinners have dwindled down to the essentials \u2013 I enjoy each individual item on the plate and let the flavors come together as I eat.<\/p>\n

I eat less. This, of course, isn’t my only meal \u2013 it’s my protein meal. I just try to make it flavorful, which, trust me, this one was! I make a big vegetable broth later in the day and little else after that. I am slowly<\/em> losing weight, walking more, and am not as hungry as when I ate for recreation, emotion and entertainment. That was last week, Btw!<\/p>\n

So here’s the score:<\/p>\n

1 medium pork chop<\/p>\n

A good handful of flat leaf, organic Italian Parsley<\/p>\n

Black Olives<\/p>\n

Whole Almonds (I used 6)<\/p>\n

Nutritional Yeast (a fav. by Now Company)<\/p>\n

Fennel Seeds (great for cooking pork)<\/p>\n

Pasture butter (peanut butter or almond butter also works well)<\/p>\n

Zoe EV Olive Oil (I got it because the net says it’s one of few that are real olive oil, no veg oils included)<\/p>\n

Small Garlic Clove and some Garlic Powder<\/p>\n

1 slice of Ezekiel Bread<\/p>\n

Now forgive me if I left anything out. I don’t think I did – oh yes, a little sea salt or Kosher salt to taste.<\/p>\n

Bake your pork chop. I had 2 large ones on hand and actually cut them up to make 3 meals.\u00a0 Aluminum foil on the baking tray, wipe with some oil. Sprinkle the garlic powder on both sides of the chops, do the same with the fennel seed. Put a small amount of pasture butter on top of the chops and they’re ready for the oven.<\/p>\n

375\u02da and watch them! Keep turning \u2013 cooking time was almost an hour because the chops were thicker. Make sure they’re done and juicy \u2013 worth the effort!<\/p>\n

Cut what you want in pieces and add to the plate. Then add your parsley, almonds, black olives, nutritional yeast, a small pad of the butter, salt, and of course the Ezekiel Bread for sopping up the plate afterward.<\/p>\n

Savor and enjoy!<\/p>\n

Here’s the only quote on food that I found by Chesterton (just started reading him).<\/p>\n

\u201cAll true friendliness begins with fire and food and drink and the recognition of rain or frost.”<\/h1>\n

\u00a0<\/p>","protected":false},"excerpt":{"rendered":"

Saturday, April 17, 2021 If it looks like I ate half my dinner and them took a picture, yep \u2013 that’s exactly right! But this was so good, I wanted to share. I’ve gone back to eating from a plate \u2013 this particular one, my wife and I got at Dominick’s not long after we … Continue reading I Know What This Looks Like!<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/657"}],"collection":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=657"}],"version-history":[{"count":6,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/657\/revisions"}],"predecessor-version":[{"id":682,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/657\/revisions\/682"}],"wp:attachment":[{"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=657"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=657"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.randybaran.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=657"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}