Chops

As I mentioned yesterday, our 1976 Clos des Mouches was cooked, so today I marinated pork chops in it with garlic, herbs, salt, 5-spice, and a pinch of brown sugar. They went on the grill after a sliced zucchini got a nice char (I don’t grill veggies with oil any more; the flare-ups are carcinogenic) and then got tossed in oil, salt, and thyme. I also steamed a sweet potato and made an endive mash. Given the once-in-a-lifetime luxury marinade, I opened the other one, figuring I’d make a reduction for a sauce, but it was lovely, subtle, and still fruity and tart. Amazing. Considering I got these for 20 bucks a piece, it’s not surprising that some of them are bad, and it’s like found money when they’re good.

Dessert was a big yellow watermelon:

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