What a strange year this is thanks to the global pandemic known as COVID-19. It’s been 170 days since we were told to stay home and shelter in place. During that time, my husband has converted our master bedroom into his office. I’ve moved into my son’s empty room to work. My daughter was working in the guest room, until she got furloughed. Then she got called back for a few weeks. And then laid off. Then she decided it was time to leave the nest and go back to the Bay Area to look for work and be with her brother.
Remember the early days of the Coronavirus? Runs on toilet paper. Limits on meats. I was a daily fixture in the grocery store, probably because it was the only place I could go to. I often bought my one or two allotted packages of protein such as chicken, hamburger, steaks, pork chops — you name it. I wasn’t sure what the future would bring and I was afraid we wouldn’t have meat.
Now I’m dealing with my freezer that literally throws packages of chops at me whenever I open the door.
Time to defrost and cook. Today is a good day to turn on the oven. We’re only going to reach a high of 96 degrees which is a welcome change after three days in a row topping out at 120 degrees. When it’s hot here in the desert, we rely on microwave meals. Otherwise the kitchen heats up the house.
Anyone have suggestions for pork chops? I’m open to new recipes and ideas!