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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