There are a myriad of ways you can tell that I’m a shitty blogger.


For example, I’ve been posting lamely and sporadically. Lately, I have no dedication; I made this meal over a week ago and am just now getting around to it. I will distract myself with anything.

Even now, as I type, I’m having to constantly pull my eyes away from an episode of Extreme Couponing, a show I don’t even like.* Maybe if it were more like a Japanese game show, with some kind of horrible consequence for those who fail to save adequately.

*Apparently, there is a hashtag for the show. I’m tempted to follow it, but am also frightened.


You can also tell I’m crappy because I have utterly failed to prepare you for Thanksgiving, the foodie holiday par excellence. I have failed to prepare test turkeys, stuffings and fresh cranberry sauces. No pies. No dinner rolls. No tablescapes. Doubtlessly you’re all ordering Chinese tomorrow because of it. I’m sorry.


Similarly, I am giving you no guidance re: your Thanksgiving leftovers.

Actually, here’s a tip: JUST EAT THEM. Make a damn sandwich. If you’re struggling to use up leftovers for days and days following the holiday, YOU HAVE MADE TOO MUCH FOOD.


Meanwhile, here we are, halfway through this post, and I’ve told you nothing at all about the food. If you’re still interested, it’s the butternut squash and goat cheese hominy with maple glazed pork chops that I made a few weeks to but couldn’t show you because I’d let my camera battery die.

To catch you up:

  • Butternut squash, roasted and pureed.
  • Can of hominy, FoProed.
  • Squash and hominy joined together on the stove with a little heavy cream and butter.
  • Goat cheese introduced.


Next up: pork chops. Nice thick loin chops that I thought about brining but then was too lazy for the follow-through. You should totally brine them, though – water, salt, some brown sugar, a one-hour soak, et voila.


I seared them off in a hot cast-iron pan, glazing them for the last few minutes of cooking with a mixture of maple syrup and Thai chile-garlic paste. You’ll definitely want to do this in a well-seasoned iron or non-stick pan, because that shit will burn and stick, and then you husband will be very cranky when he has to wash the dishes. Or something like that.


When you make this, you’ll also prepare some kind of green vegetable to make this a more balanced meal. It’s a great weekday meal, as you can roast the squash off fairly quickly and get everything else ready during that time. It’s got a nice mix of flavors – sweet, spicy, pungent – and is hearty and comforting.

Of course, you won’t prepare this for some time, as you’ll be drowning in the deluge of Thanksgiving leftovers, helpless to repurpose them. That is, assuming that you’ve managed to prepare a meal at all. I know how heavily you depend on me.

Butternut and Goat Cheese Hominy
1 butternut squash, peeled, seeded and rough chopped
1 tbsp. olive oil
1 15 oz. can hominy, drained
1/4 c. heavy cream
2 tbsp. unsalted butter
2 oz. soft goat cheese of your choosing

Preheat your over to 425. Toss the peeled squash with the olive oil and some salt and pepper, and spread it on a baking sheet. Roast until tender, 25-30 minutes.

Pulse the hominy in the FoPro until roughly chopped. Make sure you pulse; hominy can turn gummy if over-processed. Put the processed hominy in a medium saucepan with the cream and butter and set it over medium heat.

When the squash is cooked, dump it in the FoPro and puree until smooth.  Add one cup of puree to the pot of hominy, whisking to combine.

When the hominy and squash is hot, crumble in the goat cheese and stir until it melts in. Taste, and adjust the salt level.