Transfer lentil mixture to a large bowl, and stir in 1/4 cup vinaigrette.
My mother went back to work and then Leigh and I cooked during the week.. For most things that I learned to cook, if somebody showed me how, it was my father.He was much more of a teacher, and my mother was in the "I can do it myself.
I can do it faster myself."category.. We had a lot of time to watch what was happening, but one big thing in our family: my father did not cook rice.He only cooked rice if it was some kind of emergency, like he was making dinner and my mother hadn't gotten home yet.
Whenever made it, he would say, "I really can't cook rice."It was never the perfect pot of rice.
All of the rice dishes, red rice or hoppin' john—my father never made those.. Oh my God, we had a division of rice labor right in my house.. Did this division of labor just come naturally?.
But when I read Judith Carney's book.They'll be ready to eat in under an hour—pair them with.
roasted potatoes.and you'll have a full meal.. Read on for Justin's method and tips, and follow along with the video above.. First, Season.
Grab your bone-in pork chops and sprinkle kosher salt and freshly ground black pepper all over them, ensuring each side is covered.Justin grabs his tongs to make the process easier, using them to press the sides of the pork chops into the salt and pepper left over on the plate or baking sheet underneath.. Once seasoned, let the pork chops sit at room temperature for 30 minutes.. Cook the Pork Chops.