Thursday, January 21, 2010

January ICLW: Your Friendly Neighbourhood Hobbit

Welcome Humble Readers (and any of you stopping by from ICLW)!

Normally, at this time of month I try to put together some sort of witty intro, but I'm all fresh out of witty ideas. Soooooo....

Instead, we'll start with the basics. Our ttc/IF history is in the right hand column. We've been at this for two years, and even tho we've had two solid bfp's (and one iffy one), we still have no halfling to call our own. I'm 35, he's 38. We live on the frozen flatland of western Canada. I sell books for a living, he keeps the books for a living.

Like any hobbit worth her salt, I love simple things... good books, good friends, and of course, good food. My 'to read' and 'been read' lists are in the left hand column. Our menu for the week is also over there. And as for friends... well, this community has become a big part of my circle of friends. I look forward to meeting a lot of new people this week, and I hope you find something here to make you smile.

And now for the other purpose of this post...

Dinner tonight was another new recipe.
Pan-Fried Balsamic Pork Chops
(I got this from my recent purge of my cooking mags. I would love to credit them, but I can't recall which magazine it came out of.)

  • Two boneless pork chops, at least 3/4 of an inch thick (I used the kick-a$$ Cos.tco chops)
  • 1/4 cup plum sauce
  • 2 tbsp balsamic vinegar
  • 1 tsp tab.asco
  • Olive oil
  • salt & pepper

Heat a splash of olive oil in a medium skillet. You don't want it to be too much bigger than enough space for your chops. Sprinkle the chops with salt and pepper. Brown them on both sides. Don't try to move them around until they have browned well, that way otherwise they will tear. In the mean time, in a small bowl combine the balsamic vinegar, plum sauce, and taba.sco. Depending on how thick your chops are, you may have to reduce the heat and let them cook through. When they are 3 or 4 minutes from being done, pour the sauce over the chops and turn them in the sauce to glaze both sides. The sauce WILL splatter, so be careful when you pour it on and cover them for the last couple minutes.

I served them with my German Potato Salad (yum!) and peas. I think next time I will either cut back on the plum sauce or add a little more balsamic vinegar. They were just a titch too sweet for me. But overall, I think they turned out great, and my Beloved really enjoyed them. Hope you do too!


  1. That looks and sounds delicious, and simple too. I will have to try it sometime.

  2. That looks so delicious! I'm very much a perfectionist when it comes to cooking. I always critique my food while the husband just woofs it down. I guess that should give me the hint that it's good enough to eat!


  3. Your cooking prowess continues to make me ooh and ahh! Happy ICLW week, dear Hobbit! :)

  4. Happy ICLW and i look forward to more pics and recipes I love to cook!

  5. What a great way to introduce yourself for ICLW!!! =) With a delicious recipe and pic! That is the second pork recipe I have seen today that I really want to try! mmm.... food...

  6. I love books too and I love your hobbit-ish blog! In fact, guess what my dog's name is.... Frodo!! lol

  7. That recipe sounds divine! Thanks for posting!

  8. that looks so yummy, I wish I liked pork chops, I'm quirky with pork, I really don't like pork steak, chops, fillet, mince etc but will happily eat roast, ham, bacon and smallgoods.

  9. Hey Mrs Gamgee!
    Definitely looks yummy. I think the chicken from the other day is still my favourite though. I hope you're enjoying ICLW and finding lots of new & interesting blogs :)

  10. That dinner looks magnificent. I will definitely have to make it for my family.

  11. Yum that looks amazing!!! I have pork chops on the menu for tonight, I may just have to try that!!!


Hobbits are social creatures, and love hearing from friends old and new. Pull up a comfy chair and let's get to know one another.