Nothing Left, to Say...

Where We Shed Light on the Right, We respect governance by the 2C's, Common Sense and the Constitution, where we never have anything say...We are also the home of the (almost) weekly Rant and Recipe...

Monday, October 27, 2003

Sorry about the delay in this weeks recipe folks. If you've been checking in you know that I've been a mite under the weather. Once again my apologies to reader Chris Banks, Reno, Nevada who is patiently waiting on my lasagna recipe. I'm still waiting on the new copy Chris, as soon as it comes, I'll post it without waiting for the traditional Sunday recipe posting. In other news the staff here at WKWR is absolutely ecstatic over the damnedyankee defeat in the World Series. That ought to keep a lid on the damnedyankee fans at work and now we can concentrate on football. Except that the Raiders and Niners both suck. How in hell can the Niners beat the reigning World Champions one week and then lose to the lowly Cardinals the next? Someone pour Dennis Erickson another drink. In the meantime, down in Lalaland, Shaq and Kobe are a feudin' which just may torpedo the Laker's chances before they get started this season. That would break my heart....(snicker)...check out the Feud News at ESPN.

Now this weeks recipe is going to be a quickie because I've got to get to work and I've been cooking quick. This week we have saffron rice and pork chops for which you'll need:

4 medium thick loin or rib pork chops
2 packets of Mahatma saffron rice
2 tablespoons butter
2-3 tablespoons of olive oil.

In a saucepan, start the two packs of Mahatma saffron rice according to the instructions on the packet, 1 2/3 cups of water and a tablespoon of butter for each packet. Bring the water and butter to a boil and then add the contents of the rice packet and lower the heat. Cook it for about 5 minutes while you brown the pork chops in olive oil in a heavy skillet. Once the chops are brown, remove them from the skillet, pour the rice and water into the skillet and spread it evenly around the bottom, then place the porkchops back on top of the rice and cover the skillet. Turn the heat down to low and cook it 25-30 minutes. Keep checking as you don't want to burn the rice or dry the chops. If the water looks a little low, just add more. Plate it with a chop and rice, some apple sauce and a salad for a fairly quick and great tasting meal.

Smilin' Paul Villa U.S. Senate 2004
cyber-Congressman, R-Reno
Proud Member of the Vast Right Wing Conspiracy and 2 SUV Family


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