The guys packed up and we all went to IHOP for brunch. We dropped the girls back at home and took one last picture.
Then we headed to the airport.
It’s going to be a long day for them, they don’t leave Denver until 4ish, they have a connecting flight, then with time changes they don’t get into NY until 11ish. Then a friend has to pick them up and drive them back to Ft. Drum. I think they have a few days to acclimate before they are back on duty (and get used to the weather, it was -15 when they got back.)
James and I went by the Refuge before going home.
Back at home we cleaned up, had dinner, took the girls to Target and then James and I went to The Alley to hear La Pompe Jazz. Here’s a bit of them.
Dinners this week starting tomorrow – Chicken curry with sweet potatoes, Shoyu chicken with cabbage slaw, BBQ salmon with corn on the cob, Apple cider pork chops with greens, Beef sirloin tips with baked mushrooms, Chicken stir fry, Beef stew.
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup water
2 cloves garlic, minced
1/2 onion, chopped
1/2 tablespoon grated fresh ginger root
1/2 tablespoon ground black pepper
1/2 tablespoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon ground cayenne pepper (optional)
1/2 teaspoon ground paprika (optional)
2.5 pounds skinless chicken thighs
Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side.
(Or cook in pan on stove top until chicken is done.)
Apple Cider Sauce and Pork Loin Chops
3 tablespoons olive oil
4 pork loin chops
seasoning salt to taste
black pepper to taste
garlic powder to taste
1/2 teaspoon poultry seasoning
3 tablespoons Worcestershire sauce
1 (8 ounce) container frozen apple cider concentrate, undiluted 1/4 cup dry sherry
Preheat oven to 375 degrees F (190 degrees C).
Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.