More about “snap pea fritters” please! Just picked some of the last ones, and have finally had enough of them “as is”.
From last year’s season. We had eaten so many and were sick of them. I chopped them coarsely in a food processor and froze them all winter. So I just defrosted them, mixed them with egg, flour, s&p, and fried them. They need a sauce or drip, otherwise they’re a bit dense. But since a number of my family doesn’t like zucchini for fritters, I gave these a whirl.
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I decided to eat the last of the peas in a salad.
sugar snap pea salad with radishes mint and ricotta salata, only without mint, and with Israeli feta.
Israeli feta! Where have you BEEN all my life!
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Simple as noted above:
Four pork chops, either rib or porterhouse. In a stainless bowl cover with cold water.
In a small dish 2 tablespoons of kosher salt, 1 tablespoon of white sugar, 1 tablespoon of honey, 1 teaspoon of white vinegar, mix with some hot water to melt the salt and sugar, and pour over the chops. Cover with plastic and place in fridge for at least 2 hours. I normally do them in the morning before work , retrieve them upon arrival home. Wash off brine. I like to use a mustard/black pepper/paprika rub. Into a sizzling hot fry pan for about 7 to 8 minutes each side for 1 to 1 1/4" inch thick chops.
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You got it…My pleasure.
It was a beautiful evening for an al fresco dinner on the deck featuring Mrs. P’s spicy Andouille sausage pizza. It went perfectly with Two Hands Angels’ Share Shiraz. The last picture is of me impatiently waiting for my pizza 
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Perfect evening, given our weather!
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You look different than I pictured! 
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I wasn’t invited…
Still, I rejoice with those who were able to enjoy this fabulous summer eve.
End of the week cupboard scrounge.
Scruffy tian
Burgers with smashed potatoes
his and hers
Confession, I have never made a tian before. I thought they would be bland. Whoa…this was savory and seductive. Simply thinly sliced veg, salt, pepper, heavy sprinkle of herbs des Provence, and even heavier hand with the EVOO. Will definitely do again when I have time to make it pretty.
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That’s my hangry look 
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You have an open invitation whenever you are in town 
You’ve created such a beautiful outdoor space!
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Hey, I need LOTS of notice. Tickets aren’t cheap! 
Thank you 
Mrs. P is very creative.
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We will make it worth your while 
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It was supposed to be Wine Friday with a neighbor across my spoke road who would ring a bell when she saw me come home and see my deck’s slider door open. Like Pavlov’s dogs, I would meet her In her driveway with chairs, wine, glasses and an opener. (Who brought what was TBD.) 
But alas, it was not meant to be. My neighbor got home way later than I, so the wine poured was enjoyed alone. But I’m used to that.
So dinner was late…quick couple hours of a brine on a thick bone-in pork chop, then dried and cooked with a seasoning of dried rosemary, thyme and ground sumac. Pan-seared in a hot pan and finished in the oven.
Meanwhile, a quick pan sauce with sauteed onions, wine reduction, then some butter and sour cream to finish the sauce.
Rice Pilaf and steamed asparagus alongside. And that lonely wine. 
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Thinking on your feet is vastly underappreciated. As is a solitary glass of wine. Nice recovery.
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Evening of fritters here on HO 
Before heading out for the evening, I finished some broccoli fritters from a few days ago, with harissa yogurt sauce. Didn’t love the fritters when I made them, and they didn’t get much better, but the yogurt improved them.
Maybe mashing in some beans would have helped the flavor. Or maybe I’ll just make kuku or quiche next time.
Dinner out was chicken Milanese with arugula salad. Meh.
.
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