Monday August 25
Chop-chop! Another great buy from Antipastos was thick center-cut pork chops. Again, we pan-fried them very simply. As they rested, we fried up some farmers' market mushrooms to go alongside, gaily bedecked with fresh lemon thyme that Fanny had brought us from our other colleague Liz's herb pots. The thyme flavor went wonderfully with both meat and mushrooms, as did tastes of two white wines (Sauvignon Blanc and Riesling) from our sheepish friends at Featherstone.
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