Meat Glaze For Meat

Dinner tonight was ridiculously fabulous. Pork chops with a fragrant anise/ginger meat glaze (same glaze I had used for the chicken wings a few weeks ago), roasted beets tossed in fresh squeezed orange juice and garlic roasted asparagus. We started with a super tasty potato fennel soup. This was mostly Michael cooking. My contributions were the anise/ginger meat glaze and the asparagus. And then some obese macerated strawberries to finish :)

roasted asparagus tossed with minced garlic

potato fennel soup

pan seared pork chops with anise/ginger meat glaze, roasted beets tossed in fresh squeezed orange juice, roasted asparagus tossed in minced garlic.

Noodle Bowls Made With Leftovers

Here's an improvised variation on what to do with that ramen stock.  I had some leftover chicken thighs in the fridge that I had braised in a fermented black bean and rice wine sauce.  In addition to the noodles I have pre-cooked in the fridge, I sliced up the meat, cooked the sauce with the stock, poached an egg in it, and voila, breakfast (yes, breakfast).

improvised noodle bowl breakfast