I love fall, when the leaves turn color and the temperatures are a little cooler. Recently, in Los Angeles, we just got through a heat wave, so I was very happy this morning when I saw thick clouds in the sky, knowing it might be a little cooler today. This evening, we even had thunder and lightning!
When I asked my son what he wanted to dinner, pork or chicken, he said chicken. Whilst looking in my pantry, I came across a box of gnocchi. I had received the gnocchi as a gift from a friend, and I knew it was high time I used it. Gnocchi is an Italian dumpling made of fluffy potatoes and flour. Marsala is a Sicilian wine, produced in the region near the city of Marsala. It is fortified for export.
I get tired of the same old thing for dinner all the time, especially with my favorite meat, pork. Whilst perusing some recipe websites, I came across a recipe for pork chops with peaches, and that set me to thinking about what I had in my pantry. I had a can of apricots that I was going to have with yogurt for breakfast, but this seemed like a better idea. We had these chops with couscous, and Italian cut green beans. It was delicious, simple to prepare, and impressive enough to serve for company.
It will help you to have an immersion blender when you make this, so that the sauce is nice and silky smooth. If you don’t have one, then crush the apricots with a fork before putting them in the sauce. Either way, you will have an excellent dish.
This year, like last year, I’m going to my friend’s for Thanksgiving, and like last year, I’m bringing something. It’s also my son, Spane’s birthday today, November 21, 2012, and he has requested Chocolate Cake with Mocha Frosting I made for his 7th birthday party. Since his birthday this year is the day before Thanksgiving, he is going to have his birthday party in December – so watch for recipes!
I have talked about going to my Grandmother’s house and wonderful turkey that came out of her Nesco Roaster. My Grandmother always had the best dressing on her table, that my Aunt Flora made every year. It was Oyster Cornbread Dressing, and it is my favorite dressing to prepare.
But, we always had canned cranberry sauce, that I really never liked. I have been making cranberry sauce for years, but today I found a new recipe that I’m going to make this year. It’s from Chef Bryan Voltaggio.