When the cook falls sick, does the food keep going?
Today is one of those days, the mind is sharp but the physical body is no where near it. Got a package deal ranging from fever, phlegm, a bit of the sniffles and sore throat. I guess I should just empty my pocket once a year and get back to the cordyceps regime for 2 months.
This is a genuine question for all you out there who is the family cook. What do you eat when you're under the weather. Too tired or sick to whip up food? Who cooks us our meals? Does that mean, the better half has to pack food home? or do we still have to drag ourselves to the kitchen and make porridge with ikan bilis soup to nourish ourselves back to health? Just curious.
Anyway, this post is concentrated towards the accompanying vegetables more than the pork chops itselves. I have used the same pork chop recipe found in one of my posts in August 2006 "Pork Chop Stack".
As you can see in the photograph, there is this small green cabbage-like vegetable which I cut into wedges and stir-fried with some yellow capsicum and red bell peppers. This small cabbage is actually our locally grown brussel sprouts. It's a lot lighter, crispier and crunchier compared to it's original imported counterpart. I prefer this specie, it's sweet and easy on my digestive system. In fact, this combination of vegetables brings out the best flavour in the pork chops.
I devoured my meal with 2 slices of wholemeal bread and a tall glass of icy cold plain water. Satisfying!
Note : I had this meal sometime last week not today.