Almost everything is packed.
Except all the stuff that doesn’t really fit anywhere….
The movers come at the crack of dawn on Thursday; we turn over the keys Thursday evening and we are homeless.
We’re spending the weekend in the mountains in Spain with the girl dogs (maybe a bit of shopping in Andorra….) Our friend has a radio phone (rather than actual land line or mobile) so no internet.
We get our worldly goods back in hand at the crack of dawn on Tuesday and the fun begins.
I will only have ‘cafe WiFi’ for two or three weeks – Rumor has it that all McD’s have WiFi and there’s one about 20 minutes from us.
The point, you ask?
I’ll be taking a technology-imposed internet break.
I’ve scheduled some new recipes and some of my favorite old posts to keep you entertained until my active return.
I’ll be reading your blogs as I can, so know that, even if I don’t leave a comment (the WiFi can be, um, iffy), you are in my thoughts… and my Google Reader.
Deviled Pork Chops, Grilled
Pork chops with a kick, marinated and cooked on the barbecue grill. If you want them hotter, more ‘devilish’ you could add a drop or 2 of Tabasco or other hot sauce.
2 – 4 pork chops, boneless, – depending on size 12oz total weight (350gr)
2 tbs course ground mustard
2 tbs orange juice
2 tbs Worcestershire Sauce
1 tbs paprika
2 tsp garlic powder
2 tsp dried tarragon
2 tsp dried rosemary
1 tbs olive oil
Mix all ingredients for marinade and brush on chops. Let marinate for 10 – 15 minutes. Cook on barbecue for 4 – 7 minutes a side or until done. Should be slightly pink in center when done – take a peak (techniques). Or fry in nonstick skillet over medium-high heat the same amount of time. Serve.