I made things. Meaty things. With maple syrup.
It was such sweet, sweet sin.
I live for spicy, and while the recipe for maple chili pork chops didn’t push my spicy envelope, it had a nice kick. The maple adds a sweet zing without overpowering the meat or the heat. It’s also not crazy on the glycemic index if you’re concerned with that sort of thing. (So actually not so sinful after all….)
My only confusion is that the recipe calls for ground red pepper AND cayenne, and all of my research indicates they’re one in the same. I opted for 1 tsp of cayenne, but I’m sure it would be fine with 1 1/2 tsp of cayenne. I also used kosher salt instead of table salt because it seemed like a lot of salt otherwise.
I’ll hook you up with my cauliflower mash recipe later. You’re welcome for that. In advance.
In other news, the bubba seems to be feeling better, and he’s finally ready for yoga.
OK, maybe he isn’t ready for yoga, but I am.
I’m off to CorePower now.
Kisses. Cauliflower mash later. I promise.