So, I'd had these two pork cutlets frozen for some time now, I'd
Told 
Where they mark down selections that are about to go out of
Sell date range.
I took them out last night and after they'd thawed, put nothing
But Soy Sauce on them.
Then today I went back to the store.
I bought 2 Poblano peppers, but only cleaned and cooked one,
Alongside these luscious 'shrooms.
I looked up different ways to roast poblanos, waving them through
Flame would have been my preference, but alas, no can do here.
So both 'shrooms and peppers went into the cornbread pan, and
Into a 400° oven for 20 min.
I've also had this wild and brown rice mix for several years. I love
It, but it is finicky to cook. There wasn't much left so I decided to
Remove it from my pantry.
Brought water and butter to a boil, added this wee bit of salt
There was about ¼ cup of uncooked rice, so I let this come back to a boil.
Now here is a trick I learned a long time ago to keep your rice from boiling over every time you turn your back.
Mama (and others) would use a spoon to slightly prop open the pot lid.
I found this works admirably
Cheap and disposable.
Heated my grill pan till it was smokin' slightly
The oven method said to roast the peppers (and as you could
See I put the 'shrooms in with them) in a 400° oven for 15-20 min.
Then take them out and cover to steam
I added more butter to the pan with the 'shrooms and put it
Back in the oven (no photos for that, sorry, I was busy)
In the end, the skins didn't come off the peppers as I had hoped,
The wild rice blend was chewy, but tasty, and it all ended up in
The right place. My belly.
"My End Of November Saturday Meal"
by
Jerry E Smith
©11/30/2019
All images are mine, taken with my Google Pixel 3a XL
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