More Garden Rambling and a Recipe

Still thinking about the garden plans.  I will have more sun as Susan mentioned in her comment because of trees coming down and yes, I  ALWAYS plant several basil plants although they weren't particularly successful last year.  I guess it was too cool---normally I end up with huge basil plants.  I used to do lots of herbs, now I'm down to just what I'm apt to use in cooking.  Several parsley plants and basil plants, some tarragon, rosemary, cilantro, dill, fennel and thyme....I think that's pretty much it. I usually have at least one or two hot peppers---jalopeno or serrano.

I'd kind of like to do shallots----are those for spring or fall planting? Maybe I should try to find some space for bush beans----it would make Ernie happy---he loves to nibble on them raw....  More thinking to do but I must note that my wonderful husband came home with the first two seed packets the other day.  My favorite candy cane zinnias and some cilantro.  Man I love him!

On a slightly different note.....I'm looking forward to my lunch today as I'm having leftovers from a successful dinner! This is the first recipe I've used out of this cookbook but it was wonderful.  I was low on Asian ingredients so I almost put the book aside but then I saw this and realized I had everything for it.  I had some pork steaks instead of chops but they worked well---just a bit longer to cook.  I let it marinate about an hour or so and served it with some stir fried bok choy and sesame noodles.  It was really great and wonderfully simple. One of those 'greater than the sum of its parts' kind of things.....

Salt and Pepper PorkChops, Taiwanese Style
Easy Chinese: 70Everyday Recipes
Nancie McDermott, Maren Caruso, 2008

3 T soy sauce
2 T cornstarch
1 T sugar
¼ t salt
1 t freshly ground pepper
1 ¼ pounds boneless, thin-cut pork loin chops
2 T vegetable oil

In a medium bowl, combine the soy sauce, cornstarch, sugar,salt and pepper.  Stir well todissolve the sugar and cornstarch, and mix everything together into a smoothand flavorful marinade.  Add the pork chops, turning to coat them evening, and thencover and refrigerator for an hour, and up to 24 hours, turning now and then toseason them well. To cook the pork chops, heat a large skillet overmedium-high heat until very hot. Add the oil and swirl to coat the pan.  Add the pork chops and their marinade in batches, cooking1-2 minutes per side, until they are golden brown and cooked through.  Transfer to a serving platter and servehot or warm.  If you use bone-inthink-cut pork chops buy about 1 ¾ pounds and allow a little extra cookingtime.  Serves 4.

Judi's dogwood tree: