Tuesday, September 29, 2009
That's what I'm gonna tell my doctor this afternoon. But unfortunately, they are NOT power surges at all.
Since my hysterectomy last October, it's been a little bit of a roller coaster ride. I knew it would be. I mean, he removed all my female parts and I'm trying to replace all the things they did with a patch. Getting it finely tuned is the problem.
So I'm going to the doctor this afternoon to get a tuneup. When I called yesterday to get the appointment, the nurse told me that I was past due for my tuneup. I should've come in sometime in June. That's nice. No one told ME that.
Hopefully, my visits to the tropics will be less frequent after today. It's all the sweat and none of the fun.
BTW, I made a pork chop dish last night that my men L-O-V-E-D. Yeah, that's right. I followed a recipe -- actually tweaked it up a notch -- and got compliments galore. I don't eat pork chops very often and I didn't eat them last night either. It's that whole raw meat thing for me. But anyway, if any of you out there are looking for a way to your man's heart, try this recipe.
This is my tweaked version.
YUMMY PORK CHOPS
6 pork chops (I used boneless, thick ones)
1 teaspoon garlic powder
1 teaspoon seasoning salt
2 eggs, beaten
1/4 cup ALL-PURPOSE flour
2 cups Italian-style seasoned bread crumbs
4 tablespoons olive oil (I used a little more because I actually had 8 chops and cooked them in two batches)
1 jar mushrooms, drained (could use fresh ones sauteed, but I didn't.)
1 can cream of mushroom soup
1 can golden cream of mushroom soup
1 cup of milk (actually, I used a tad less)
2/3 cup white wine
Preheat oven to 350 degrees. Season your chops with garlic powder and seasoning salt as your taste desires. Beat the eggs in a small bowl. Dredge the chops lightly in flour, dip in the egg and coat liberally with bread crumbs.
Heat the oil in a skillet over medium-high heat. Fry the chops 5 minutes per side or until the breading is nice and brown. Then put your chops in a lightly-sprayed-with-Pam 9x13 baking dish and cover with foil. Bake for one hour.
While the chops are baking, combine the mushrooms, soups, milk and wine in a bowl. After the chops have baked an hour, cover them with the soup mixture. Replace foil and bake another 30 minutes.
Sit back and enjoy the compliments!
Till tomorrow~ or the next day. . .