Our correspondent in Israel sent a follow-up to yesterday's skunk story. This is the link -- algemeiner.com Palestine-news-network-confuses -idfs-harmless-slunk-spray- for-bio-warfare. She had said the Palestinians were a bit slow on the uptick and I never doubted it for a moment.
Richie and Pierre Franey cooked dinner last night - pork chops with a caper sauce. I really liked the sauce and am thinking you don't have to confine it to pork usage. Ladled over pasta and served cold, it might make a light, summer lunch.
CAPER SAUCE
1 T vegetable or peanut oil
1/2 cup finely-chopped onion
1 teas. finely chopped garlic
1/3 cup drained capers
1 T red wine vinegar
1 T Dijon mustard
1/2 cup chicken both
1 T tomato paste (Richie used Pico Pico)
2 T butter (optional)
2 T finely chopped parsley (optional in my book)
Saute the onion, garlic and capers. Add everything else and stir, reducing it until you have about 3/4 of a cup of sauce. Add the butter, if you're using it, and serve. If you did make pork chops, put them back in and let both simmer together for a moment.
As a bit of trivia, yesterday was my 1,940th blog (coincidentally the year I was born) and I'm only four away from receiving 47,000 page views.
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