Dec 16: “Fry Bread”, Baked Beans & Sous Vide Egg; Pork Cutlets with Roasted Fennell, Sweet Potato and Apple


A generous friend gave Greg a souse vidé immersion circulator for an early Christmas present, so we used it on eggs as an initial test. The eggs came out beautifully creamy.

We paired it with Giant Baked Beans and a slide of “fry bread,” i.e. a slice of bread, buttered both sides and cooked in the sandwich toaster. It works well.

  • One slice of sprouted rye bread is 16c
  • A pastured egg is 55c or an average of 83c per serve
  • Trader Joes Giant Baked Beans in Tomato Sauce cost $1.99 or $1.00 per serve.

Lunch today cost $1.99 a serve and hit the spot well.


Our Prather Ranch meat box had something described as “pork cutlets,” which is probably accurate. They were small pieces, very thinly cut, of lean pork. A quick fry was the only option.

Served with Curtis Stone’s Seasonal Rosemary Roasted Apple, Fennel and Sweet Potato Bake. The mustard cream sauce pretty much disappeared, but the small amounts we got were very delicious.

  • The pork cutlets were $14.83 or $7.41 a serve
  • The fennel was $2.49 and we used half, or 63c per serve
  • The sweet potato was $1.42 or 71c per serve
  • A pink lady apple was 37c per serve
  • Add 50c per serve for seasonings and mustard
  • Rosemary came from our garden.

While Foodie Philip didn’t warm to the fennel, the rest of the baked vegetables were very good, and the thin pork perfectly seared by Foodie Greg. A pretty good meal for $9.62 per serve.

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