Updated: Jul 21, 2020
I was stuffed. Talal was stuffed. The pork chop was stuffed. On my drive over to Talal's from BMC, I brainstormed dinner menus. I decided on a warm, hearty meal. I started with white cheddar polenta and builded up. I sauteed carrots and pearl onions with some red wine, butter, salt and olive oil. Layer #3 was wilted spinach with lots of garlic. Last, but not least, I stuffed a boneless pork chop with prosciutto, tarragon and more of the cheddar.
It was such a big meal, that I could take a long nap after. Instead, it was time to go see the buds
At Talal's House