on the road: Happy Memorial Day!

Chris and I have had a pretty productive day. Chris woke up early to play golf, and then we went to lunch with my sister and her husband who were passing through town. After lunch we went furniture shopping and found a lot of stuff at really good prices! That was a very good thing since we have so much stuff that we need to get! I just made one of Chris' favorite dinners: fried pork chops, mac & cheese, and broccoli. He leaves tomorrow for Ohio, and I'm staying home, so I had to send him off with some home cooking!

Fried Pork Chops
Thin cut, bone-in pork chops
Kosher Salt
Cayenne Pepper
Garlic Powder
All-Purpose Flour

Season pork chops with salt, cayenne pepper, and garlic powder and refrigerate for about 30 minutes. Fill a shallow pan with flour (just enough for dredging the pork chops). In a pan, heat corn oil (or any other oil that can stand high temps) on medium to medium-low heat. Cover both sides of pork chops in flour, then put in pan. This is gross, but it's usually time to flip when the blood starts coming out of the side of the pork chop that is facing up (or when they are golden brown). They cook pretty quickly, so keep an eye on them!

Mac & Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Add a little salt to water, and boil for pasta. In a small bowl, combine eggs, evaporated milk, hot sauce, salt, pepper, and dry mustard. Whisk together. When pasta is cooked, drain. Return cooked pasta to pot. Put back on stove on low heat. Add butter to pasta (let melt). When butter is melted, add egg mixture and stir together. Slowly stir in shredded cheese. Let melt, stirring frequently.