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Original Message
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"Sorry no pictures again"
Posted by weltek on 01-26-10 at 09:32 AM
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I think I'm only shooting about 50% on taking pics when I cook. We got home late last night, so I was already frenzied in making this (had to use the pork up).It was good. We loved the abundant lemon tang (we used zest from one lemon and all the juice I could squeeze). It was bordering on a little too salty, but that might have been my fault in adding too much salt to the flour. Changes I made, due to personal taste and time:
- I forgot to buy parsley in my mad-dash through the store, so no parsley
- I went with 2 Tbsp. capers instead of 3. I would stick with that for my personal preferences.
- I did not finish in the oven. I didn't notice that part of the recipe (I really need to read more carefully ahead of time) and was worried the pork would get overdone, as they were pretty thin loin cuts. Everything else was ready and we were starving, so I just simmered the pork in the sauce for about four minutes to thicken it.
I took the clown's recommendation to prep all the items first, and was glad I did. The mashed potatoes were good with the dash of nutmeg! I need to make this again, properly. Especially since I now have a jar of capers to use! 
-A Tribetastic Creation
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p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e - p l a c e h o l d e r t e x t g o e s h e r e -
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