lemon-roasted pork chops; fennel/balsamic/olives; tomato

This was really superb pork, but then so was everything else on the plate. And yet this was still March, and we were in the midst of a pandemic.

Barry and I live very well, with the help of others, and we will survive, with the help of others, even in the midst of our current deep, physical social isolation

  • two bone-in pork chops from Flying Pigs Farm, seared, squeezed with lemon, roasted, garnished with micro celery
  • four baby fennel bulbs from Norwich Meadows Farm, tossed with olive oil, balsamic, roasted, arranged with softened chopped spring garlic, black olives, fennel fronds
  • two Italian heirloom tomatoes from Shushan Farm, halved, placed inside the pan with the chops near the end of their cooking, sprinkled with chopped thyme
  • I didn’t record the wine or the music