Scrapin' Up the Bits, Bed-ridden style

Ahh, the holidays, time to decorate your house, buy some gifts, make merry, and, of course, come down with some dreaded sickness that leaves you flat on your back. So, a longer update on the milk label ordeal will be just a brief note, combined with some other odds and ends.

First, the Pittsburgh Post-Gazette was kind enough to print an op-ed I submitted on this subject in its Sunday “Forum” section. Aw, shucks. Considering that I usually write slightly more technical stuff, I was just honored to be considered.

Over at Chewswise, a post written before Gov. Rendell stepped in to put these regulations on hold, has some interesting tidbits, including this one comparing organic producers, which undergo formal inspections, and those who aren’t organic but are synthetic hormone free:

Conventional milk producers can issue legal affidavits about their practices under penalty of fraud. But Pennsylvania closed off this avenue by saying that such affidavits were now unacceptable as a basis for label claims.

Next, it’s been a little while, but we have two very deserving candidates for Fast Food Abomination of the Month. The winners are Wendy’s Jalapeno Cheddar Double Melt, which the chain reintroduced this week for a “limited time only.” Ah, yes, two beef patties, lots of gooey cheese, bacon, and a heaping helping of (undoubtedly canned) jalapenos. What is it the kids say, these days? Oh, yeah. OMG! Not to be outdone, Pizza Hut has introduced the Double Deep pizza, which has double the toppings and 50% more cheese.” This is not pizza. It’s acid reflux in a cardboard box.

And, lastly, because I think it’s time to go get horizontal again, the other night I made a favorite of ours, pan-roasted pork chops. Although they are fantastic on their own, decided to make a quick sauce. So after I pulled the chops from the oven, I

• removed them from the pan and put the pan on a burner
• added half cup each of white wine and chicken stock (yes, it was store bought! Sue me!)
  
• cranked the heat up to high
• Scraped up the bits on the pan
• And let it reduce, about in half, which took about 5 minutes, stirring it here and there.

You want a sauce here, so be patient and let it reduce and thicken. It was excellent. Highly recommend this little bit of extra work. UPDATE: Ooops. Totally forgot. When the consistency was where I liked it, removed it from the heat and added about half-tablespoon of somewhat softened butter, lightly stirred it in, and then poured it over our wonderful pork chops from Wil-Den Farms.