Romaine salad

* 1/2 head of Romaine lettuce
* 1 Roma tomato
* hand-whipped mayonnaise
* flecks of Parmigiano Reggiano
* S/P

I totally goofed on this batch of mayonnaise. I heated the eggs over steam in a double boiler while whisking and over did the whole thing until it separated. That's bad. To fix it, I started over with a fresh bowl and a fresh egg and a new drizzle of oil, then slowly added the separated batch into the new whipped egg. Voila! Fixed. To see the separated mixture, which closely resembles baby vomit, whip back into smooth aioli is a marvel of science and wonder to behold. I imagined interns surrounding a surgery table in a medical school theater suddenly stand and enthusiastically applaud. The advantage of heating is it can be stored longer. No need to worry about raw eggs cracked open in the refrigerator. Plus, I like playing with a hand whip for a change from the immersion blender.

Pork chops, tossed green salad

Pork chops
* brined
* browned
* cooked under pressure for one hour. This turned out to be perhaps a little bit too long. These pork chops were so tender they broke apart lifting them out of the pressure cooker. Even the bones became delicate, they can easily be bitten right through. If you choose not to use a pressure cooker, they can be braised on low heat with a little water for a few hours.

Tossed Salad
* Romaine lettuce
* Roma tomatoes
* Avocado
* Artichoke hearts

Dressing

* Raspberry vinegar
* Raspberry jam
* Dijon style mustard
* Olive oil
* Smashed ginger
* Crushed garlic
* S/P