OMG – it is time! I actually have to cook. Okay, I know how to use a microwave.
We decided we would start with the Parmesan Rosemary Panko Encrusted Pork Chops. With Almond Couscous and Carrots. Easy Enough:
Let’s open the bag and get ready to nuke:
WTH??? (That is short for What the Heck, of course). What is all this fresh stuff? I mean, Hello Fresh — didn’t have to mean send me fresh stuff, just taste Fresh!!! Hmmnnnn. Okay, regrouping and checking the directions:
Yeah, this is cooking. I can do this. Note – Lou is conspicuously absent, watching Lester Holt in the other room. So, I needed some encouragement, and poured a glass of wine:
I’m following the instructions … only takes 10 minutes to prep. Yeah, I guess they didn’t think anyone would have to look up how to “zest.” But, I did it. I had to peel carrots and cut them too! Plus wash the parsley and rosemary and all that stuff. Geesh.
Let’s compare to the prep card:
I’m on a roll. I had preheated the oven and cooked the damn carrots (I mean, you can buy a bag of these from the Jolly Green Giant):
OK … things start to get dicey here. I have to mix the panko, parmesan, and coat the Pork Chops. At this point, photography took a back seat. I also had to get the couscous ready – which meant pouring it into a bowl, adding some water, covering it with plastic wrap and nuking for a couple minutes (I did that very well !!!).
Those pork chops look a LOT better than they did in the plastic packaging. I put some oil in the pan and heated it up, but I will confess, I called Lou in to supervise this part. I am DEADLY afraid of cooking meat. I mean, you can really mess everything up. But, I coated the chops, threw them in the pan when it was hot and Sizzle …
Wow … not going too badly. Lou even showed me how to use a meat thermometer. Who knew???
Soooooo … Lou went back to the News and I finished up. I had to “Plate” the dinners and all that nonsense. I forgot to mention – there was also a sour cream based drizzle that I had to prepare …
So yeah … that is it. The first complete meal I have cooked in over 40 years. It was actually quite good! I think we were both amazed. But kudos to Hello Fresh – the flavor was quite good.
The directions were reasonably easy to follow, even for a non-co0k, altho it was unclear what to do with the sour cream drizzle. They said 10 minutes prep time and 30 minutes to cook. LMAO … it took me 2 hours to put this together, but then … that was for a novice cook.
A pic of the end …a bit of a mess, but not terrible… I didn’t even drink my wine.
But, my absolute favorite photo of the night. They were totally gobsmacked, could not figure out what I was doing in the kitchen –