Comfort Food IV

History repeats itself, or so it’s said.

On this particular Autumn day I was thinking Comfort Food. Apparently, my mind was on food more than photography. The plated version turned out to be a rather monochromatic affair — further aided and abetted by Oklahoma’s sunshine — but The Man Of Few Words was happy with his supper: breaded pork cutlets, mashed potatoes with Kerry Gold butter, deviled eggs, corn, and coleslaw. He’s also color blind. ;)

My ulterior motive was to eat while it was still hot (foodies everywhere know from whence I speak ) so I snapped a quick photo. While this one may not be worthy of the history books, it sure tasted good.

In researching my vast archives (I’m not exaggerating…), one dish I rediscovered was Neapolitan Meatballs with Ragu. The first time I made it was before the pandemonium… er… pandemic began, in a post entitled An Ode To 2020 and Beyond. Ironically (or prophetically?) I concluded by saying: Enjoying “2020” vision at the lake. I guess we all know how that — and the rest of 2020 — turned out.

Recently I recreated Round Two of that sublime dish over Soft Polenta (instead of pasta) and smiled recalling my previous post’s admonition to “Live life well.” That advice still stands. It also helps to be adaptable when history repeats itself.

Getting back to the pork cutlets, apologies for lack of an “official” recipe… basically I patted the cutlets dry, seasoned them with salt & pepper (S & P), dredged ’em in a mixture of flour, Lawry’s seasoning salt, dry mustard, onion powder, and S & P, dipped ’em in an egg wash (1 egg beaten with 1/4 cup water), dunked ’em in bread crumbs seasoned with paprika, and fried ’em for 3-5 minutes per side until golden brown.

For more fun and frolics, feel free to click on the bold “greenish” links within this post. You never know when an actual recipe might show up.

As they say, the rest is history.

Enjoying ongoing Comfort Food,

~ Kim

5 thoughts on “Comfort Food IV

  1. Growing up (eons ago) my mom fixed what she called “pork cutlets”, but I have since learned these are actually “pork cheeks” – not to be confused with jowls. They are tasty little morsels, about the size of a plum. They fry up quickly, even from the frozen state, so it’s my go-to when I’m in a hurry. Delicious – and they bring back memories.

    • Hey, Faribault friend ;), your description of pork cheeks made me think of walleye cheeks (a delicacy I’ve missed since moving away from MN) — sounds like they’re the best part of the deal — or meal! :)

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