I went to a conference of piano teachers over the last three days. We opened with a three-hour meeting of the board, with a break for "dinner" (menu: sub sandwiches, an assortment of chips, soda pop.) I wasn't too worried because there was to be a reception for the guest artists and presenters after the meeting. Oops--menu: doughnuts, brownies, soda pop.
A friend and I went out for food supplements afterwards--beer and salad.
Fortunately, I am very paranoid about getting caught with nothing healthy to eat, so I had brought with me yogurt, raspberries and other fruit, Wasa, Jarlsberg cheese, and two bottles of wine. I resorted to these many times over the three days, and gladdened the heart of several fellow attendees with a glass of wine.
I ate dinner once at the hotel restaurant, which had a reasonably priced Chipotle Chicken plate. It had a large serving of fresh vegetables and a side of roasted red potatoes, the chicken was a bland breast fillet with a little sauce but it was cooked well--i.e., not dried out. That was the purchased meal highlight of the trip. Hooray to them for the fresh veggies!
I visited two chain restaurants because I didn't wish to be a problem to my companions. The first was Rock Bottom, a brew pub. I can't complain because I ordered a small Caesar salad and a pale ale, and both were pretty much as advertised (they didn't brag). We ate outside, always a plus in the southwest. The second was My Big Fat Greek Restaurant, where I ordered a Greek salad. Raymond had a pomegranate mojito. The place was generic in every way including the food, except for the very loud music--the same at all their locations, I understand. I wouldn't go again, although I didn't suffer any actual digestive or hearing damage.
How did I get to be such a snob? I promise to be more positive.
At home tonight I made pork chops, brown rice, and zucchini, followed by fresh pineapple. This is a quick and easy recipe:
Pork Chops with Green Chile Sauce
4 pork chops
Flour, salt, pepper
Dredge the pork chops in flour, salt, and pepper. Brown thoroughly on both sides. Add to the skillet:
3 or 4 chopped tomatoes (I used partly tomatillos)
1/2 sliced onion
3 cloves garlic, sliced
2 to 4 chopped green chiles
1 teaspoon oregano
More salt and pepper to taste
Stir and cook until things begin to wilt, then cover the pan and simmer until pork is tender, 30 minutes or more.