I had an event at the Art Institute on Saturday and left before Brycey had woken up from a late afternoon nap. We ordered take-out from one of our favorite Cuban spots — Pambiche.
The event was a fantastic showcase of Ai’s fashion design students and their work. The night went a little longer than I expected and I didn’t get home until close to 11pm. When I walked through the door Brycey screamed down the stairs letting me know that she was up in (my) bed and that I should come join her. Apparently she had been up for the 90 minutes prior…and caused a tiny ruckus on our little North Portland neighborhood street.
As Ben recounts it, when she woke up and realized that I wasn’t there she ran down the stairs and right out the front door screaming my name while looking for my car. Ben had to run out of the house in his underwear to scoop her back up. Sorry neighbors, don’t call your realtors or child protective services. We’re just going through a phase and I promise we’ll guide her through.
Today we decided to grill some pork loin chops that we had in the freezer and I got inspired to make an apple relish to go with it. You’ll be excited to know that the whole meal took us 30 minutes to make, and had lots of flavor.
Grilled Rosemary Pork Loin Chops
Drizzle the chops with olive oil. Salt and pepper both sides of the pork chops and add rosemary. Let them rest for about 15 minutes or so before putting the meat on the grill.
4 apples, peeled, cored and chopped
1/2 c water
¼ c brown sugar
½ tsp cinnamon
Salt & pepper to taste
In a large pot, heat the olive oil and add the shallot. Let this sweat for about 5 minutes, stirring frequently. Add the apples, sugar, water and cinnamon to the pot and let this cook for about 15-20 minutes. When the apples are soft, mash them with a (hand) potato masher. Add Salt and pepper to taste.
Have a fantastic day!