A date with a camel named Chloe

This was the second year that G had to miss the annual Harrell fishing trip off the coast of Georgia. To say that he was bummed would be an understatement. Between the fishing trip and the passing of Tim Russert, I knew I had to get G out of the house to lift his spirits. What better way than starting off your Saturday with a visit to the petting zoo?

Ah yes, after MR’s morning nap, we loaded up and headed to Afton, Virginia to meet Chloe the Camel, Uncle Pete the pig, and two very adorable black and white goats named Gypsy and Oreo. We also met horses, a wallaby, sheep, and a jacob ram.

After our petting zoo adventure, we stopped for lunch at the Blue Mountain Brewery where G enjoyed a Full Nelson Pale Ale and a gigantic bratwurst sandwich. MR was exhasuted, but remained a trooper as long as we kept her belly full with bread, fruit, and whatever else we could get our hands on (I think she may have even tried the bratwurst).

Later in the afternoon, we made a quick trip to the grocery to pick up a few items for supper. Tonight’s meal: Parmesan Crusted Pork Chops and squash casserole. I know, it’s a weird combo, but it’s what G requested and being that it’s Father’s Day Weekend, I happily obliged. While the casserole did not earn a second dish award (I knew when G pulled out the hot sauce that he was not a fan) the pork chops were fabulous! The recipe is quick and easy and very tasty.

After a full day of animals, beer, and good food, I think it’s safe to say that G’s first ever Father’s Day weekend is off to a promising start. Tomorrow, Ive got even more in store for my sweet husband. I’m surprising him with breakfast–quiche lorraine, bacon, and fresh fruit. And two new Columbia fishing shirts so that he will be ready for next years fishing trip. Happy first Father’s Day Weekend, G! We love you.

Parmesan Crusted Pork Chops:

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.