PixlBit

I'm very glad to be back at the park. My winter job was good, I worked as a cashier at a locally-owned-and-operated grocery store. They're really good to work for: treat their employees well, are environmentally conscious (they stopped using plastic bags a year ago, and they have a contract with a company that picks up the produce that is past its prime and hauls it off for composting), and they're very active in the community. I liked most of the customers and all of my co-workers. And I'm already hired back for the fall.

Some idiot has probably tried it in Yellowstone...

Yeah, you and Matt and Peter and a couple of others.

I've promised myself a day of dedicated gaming sometime soon. We'll see if that actually materializes. I'd like to finish Tales of Zestiria sometime soon and move on to something else on Mount Backlog.

I think I've bought maybe one game since I got Tales of Zestiria. I picked up Suikoden II when it was on sale on PSN.

I've never relocated anything larger than a squirrel, and the largest thing I've ever been involved in live-trapping was a porcupine back in college. Bears are more than I want to be responsible for. My mom had one on her porch a couple of months back. It tore down both bird feeders and then peeked through the kitchen window when my mom went down to see what was making all the ruckus.

And lo! Bet you're glad you did, gonna learn cooking long distance, lol.

Oh, and don't brown the chops too much, or they'll get tough. Just get rid of the pink on the flat sides. They'll continue cooking for the next 60 to 90 minutes.

you will need four boneless porkchops, one onion sliced and sparated into rings, one can of cream of mushroom soup (get the good stuff, like Campbell's, the generic stuff isn't a very good substitute), milk (whole milk works best, you don't want your sauce too watery), and some seasonings. I'll make you a list of what I like to use and you can experiment.

Lightly brown the pork chops on both sides over medium heat in a large frying pan. Cover with sliced onions. Sprinkle chops with seasonings of your choice. Mix soup with about 3/4 of a CAN (not a cup) of milk and spoon over chops untll chops are covered. Cover pan and simmer on lowest heat setting for 1 to 1 1/2 hours. I usually serve them with rice pilaf and peas.

As for seasonings, I generally use salt, pepper, marjoram, thyme, rosemary (crush in the palm of your hand first before using), and sage. I don't measure, but a pinch of each per porkchop seems to work pretty well. You can try other herbs and spices once you get the hang of things.

Yeah, I just can't seem to write anything when I'm down. And I think you'll enjoy my little encounters.

They're coming, Peter. Although, you already know the best one ;)