Day One Part 3
"Where to Miss?" Asked the driver.
"Food Mart please on Carver."
"Yes Miss."
They drove for about fifteen minutes and arrived at the big Shopper Mark. The driver kept Toby while Lillian shopped for everything on her list.
She was surprised at how the cashier treated her when she seen the black card she used to by the food. And even more surprising when three box boys carried all of it out to the car.
When they arrived back at the penthouse Max helped get everything up and soon she had everything put away.
She looked at recipes he had pulled out to see what she should start first.
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Peach cobbler
1/2 cup unsalted butter
1 cup all-purpose flour
2 cups sugar, divided
1 tablespoon baking powder
Pinch of salt
1 cup milk
4 cups fresh peach slices
1 tablespoon lemon juice
Ground cinnamon or nutmeg (optional)
Melt butter in a 13- x 9-inch baking dish.
Combine flour, 1 cup sugar, baking powder, and salt; add milk, stirring just until dry ingredients are moistened. Pour batter over butter (do not stir).
Bring remaining 1 cup sugar, peach slices, and lemon juice to a boil over high heat, stirring constantly; pour over batter (do not stir).
Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown. Serve cobbler warm or cool.
She had decided to get this over with first. She mixed and measured till it was in the oven cooking.
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Next she looked at the two recipes for pork chops.
Herb Stuffed Pork Chops
Prep: 20 min. Bake: 40 min.
2 servings
Ingredients
2 tablespoons chopped celery leaves
1 tablespoon chopped onion
2 tablespoons butter, divided
3/4 cup dry bread crumbs
2/3 cup chicken broth, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 pork loin chops (1-1/4 inches thick)
In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft.
Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well.
Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks.
Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear.
Remove string or toothpicks before serving. Thicken pan juices if desired.
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PORK CHOPS With Warm Apple Salsa
YIELD: 4
INGREDIENTS
4 bone-in pork chops with the fat trimmed
2-3 cups good apple cider, plus 1 cup
2 bay leaves
Salt
Pepper
1 tablespoon vegetable oil
1 tablespoon butter
3 Granny Smith apples cut into bite-size cubes
1/2 cup pineapple, cut into bite-size cubes
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh sage, finely chopped
INSTRUCTIONS
To a large, or 2 medium bowls with lids, add the pork chops, 2-3 cups apple cider, bay leaves and 1 teaspoon salt. Make sure chops are covered in liquid. Refrigerate for 24 hours.
Take the pork chops out of the brine 30 minutes before cooking, dry and allow to sit at room temperature.
Salt and pepper the pork chops on both sides.
Heat a large cast iron skillet and oil over medium high heat. Sauté pork chops on one side (don't move) for 3-4 minutes. Turn and cook for an additional 3 minutes until the internal temperature reaches 145 degrees (they will continue to cook) for medium rare, remove and set aside.
To the pan add the butter over medium heat until it starts to bubble. Add the apples, rosemary and sage and sauté, stirring often until the apples start to soften. Stir in the pineapple chunks and 1 cup apple cider. Cook until the sauce has reduced and thickened, about 5 minutes.
Return the pork chops and nestle into the sauce, just to heat them through.
Serve chops topped with salsa and your favorite side dish.
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Lillian studied both recipes and then combined them into one dish placing the stuff chop with the salsa. She had been working away and lost track of time.
Before she knew 6:00 had come and Jake was watching her take things out of the oven. It smelled heavenly.
Then she pulled the Asparagus off the stove top and place it in a dish. As she turned around she screamed.
Lucky all she had in her hands was the empty skillet and not the dish of asparagus.
"You scared the shit out of me don't do that."
He laughed at her use of words before he got serious. "Dinner should already be on the table and you should be wearing you uniform."
"I have been cooking since four o'clock and dinner is almost done. If I went by you time frame Dinner would just barely been started. It takes time to cook right and not poison you. As for the Uniform you can kiss my ass. I am not wearing them."
"Guess that means I get a parking lot."
"Fine" She turned to go into the bed room.
He thought he had won when she came out carrying her suit case. She the opened Toby's suite case and put his dishes back in.
He stood there stunned as he watched her take out the black card and put it back into the bowl and punch the elevator doors.
"Where are you going?"
"To find a new location to lease. It was bad enough you being a pervert this morning making me jack you off but there is no way I will be a slutty slave for you so I have to jack you off more."
She stepped into the elevator before he could get close to her and went down.
"Max stop Miss Hood from leaving. I'll be down in a second."
As Lillian step out once again Max was there.
"Can I help with anything."
"Yes, please call me a cab."
"Yes, It will be just a moment."
While max was pretending to be on the phone Jake came down the elevator.