Today’s post is brought to you by the POWER OF IMAGINATION.
Mostly, that’s because I started making this awesome dinner – maple-glazed pork with hominy, roasted butternut and goat cheese – before I realized that all my camera batteries were completely dead. You’ll just have to visualize.
PICTURE OF ROASTED SQUASH CHUNKS GOES HERE
Meaning that there’s no actual proof that I DID, in fact, produce this meal. If a meal is prepared and consumed but there was no food blogger to document it, was it really eaten? We may never know. Maybe Brian will show up in the comments and corroborate.
PICTURE OF HOMINY IN THE FOPRO GOES HERE
Luckily, I have both an extra knob of goat cheese, an extra butternut squash and two extra pork chops, so there can be a not-so-instant replay as soon as I obtain more hominy. So I won’t bother to tell you all about it now, because then I’d be robbing myself of a post in the future. Just know this: you can take a can of hominy, chuck it in the FoPro, heat the ground-up hominy with a vegetable puree and some cheese, and you have a hell of a side dish.
PICTURE OF GOAT CHEESE KNOB SITTING IN POOL OF HOMINY GOES HERE
- Hominy, roasted butternut squash, goat cheese
- Hominy, roasted yellow pepper, monterey jack
- Hominy, roasted red pepper, provolone
The first two are tested and vouched for. The third just seems like a good idea. Others? Hit me!
PICTURE OF FINISHED DISH GOES HERE. OOH, AAH!
In other news, I am congenitally incapable of not watching Top Chef. My only reaction to last night’s show: IT DOES NOT TAKE 40 MINUTES TO COOK RISOTTO. I’m sorry you think it does, but do NOT blame my people for your misconception. If you would SHUT THE HELL UP AND STIR, you’d be done in 18 minutes like the rest of us and you would have gotten your shit on the plate. Also, that woman who was the last to get in? She gives me a bad Leah2.0 vibe. Or maybe whatsher name from DC, Amanda? Do not like.
Damn you, Magical Elves.
PS: I have to be at a fancy-pants event for work tonight, so no Smackdown. In the meantime, I welcome your cookbook suggestions in the comments, as I need a new book to light a fire under my ass.