Monday, March 5, 2018

A successful banquet/auction

Saturday night's Friends of the Library annual winter banquet and auction was a success, and we all collapsed on Sunday.  Having amassed a huge number of items for both the silent and live auctions, we arrived at the Elks Club on Saturday morning to arrange them on tables and set the tables.  I am so glad I'm not in charge of the auction any more.  It's a lot of work and there are always a few items that appear without our knowing about them or that turn up missing.   Linda keeps cool as a cucumber about it, though, as does Marilyn, our treasurer and table decorator.

We all brought appetizers for the cash bar social hour, and this year we even had a few things left over.   Our friends, retired librarians from Milton (over an hour away), came to the dinner,  and we enjoyed a nice table with them, our neighbors and another retired librarian.   I had the vegetarian lasagna, but the rest had the beef tenderloin.  The Ben & Jerry's ice cream was luscious.

Bidding was vigorous, and I was outbid on everything I wanted in the silent auction.  I did love the little clock from Wobby Jewelers, though, and may actually go looking for one there.  I also didn't get the tickets to New England Cooks, a live cooking show held right here in town.  Instead, Paul brought home a huge bag of frozen grass-fed meat and ten pounds of potatoes.  Last night, I dipped into the freezer and made the following easy, delicious pork chops:

Boneless Loin Chops
Mix up the marinade:  2 T. olive oil
                                    1 T. soy sauce (I use a low-salt variety)
                                    1 T. Montreal steak rub

Put two thick loin chops in a plastic bag and pour the marinade over.  Refrigerate at least 3 hours and then warm to room temperature before cooking.
Preheat oven to 350 degrees.
Brown the chops on medium heat, 7 min. per side or until brown.
Roast the chops in the oven for about 30 min. or until meat thermometer registers 160 degrees.  

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