We drove up to Loveland for the corn roast fest, it was hot!
That corn was really good though….
We stopped for cheese on the way home.
I made stroganoff for dinner and we watched a show, that was about it.
Dinners coming up this week (starting on Monday) – pork chop suey, tacos, chicken tikka and naan, brown butter tilapia, pizza, grilling stuff.
Pork Chop Suey
1 cup reduced sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 (16 ounce) pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts
1 tablespoon minced fresh ginger
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute. Serve over noodles.
The week – park day, tubing in chutes, water sampling, chamber music, secret hiking spot, jazz at Phil’s, doodle bots at library, NIA, youth group, pond swimming, jazz at la Fromage, co-op registration, school, don’t know what for the weekend…..yet.