Summer in Chicago

It's supposed to be summer, anyway. Everything around us says so, except the weather. Yes, we have been graced by 50-60 degree days and moderate-to-no sunshine. This is not summer weather, we keep telling ourselves that some day it will be warm enough to go to the lake and not wear gloves when we go out (example A: the woman getting groceries at local stop this a.m.). 

So we turned off the grill the other night and had comfort food instead. Well, what I think of as comfort food. My mother makes this pork tom sauce that was creation of once "frugal" gourmet, now peddling his pans in the great beyond. Very simple recipe that I actually have no idea what is really in the recipe since it varies by what is available. Pretty sure the orig includes celery, which is not my favorite, therefor it's not in our house, and so did not make the dish...My version DID include:

Browning two bone-in pork chops of a goodly size, then removing them to rest.

Sauteing carrots, onions and garlic in browned-bit pot.

Throwing in a tablespoon of Herbs de Provence, two dried bay leaves.

Adding one cup (or whatever) dry white wine. Letting alcohol cook off.

One very large can of crushed tom, one 14oz of petite diced.

Throwing meat back in with juice, and then cooking till falling apart.

Simple and yummy, served with noodles of whatever shape and size. We used wholewheat spaghetti I got from Lincolnwood produce. If you try to cook this kinds of pasta al dente it sometimes can be a little dry tasting, I let it go a minute or two more than I would normal noodles. 

We also had with it a roasted beet salad, recipe from Ev. Day Food.

Roast trimmed beets (skin on!) in foil pack with little s/p and oil at, maybe, 425 for 30-45 min. Depending on the size... When they cool, peal them, your hands will be pretty in pink, but that's some darn good stuff you're left with.

Slice beats to desired size. 

Combine 1/2c Greek yogurt, a couple of teaspoons of white wine vinegar, and Olive oil in a bowl, add water, 1 tablespoon?, to desired thinness.

(here's where we stopped following the recipe)

Chop 7-8 basil leaves and some fresh oregano and add to dressing. Season with s/p. 

Using romaine as a base, top with beets and dressing, add walnuts for crunch (at least that was the plan...I actually forgot them).

So it's not quite Summer, but not still Winter, and Spring already happened. But this meal set our souls at peace. These two dishes don't quite go together, but hey, goofy meal for goofy time of year.