LOL....Patti, I love fish but fish sauce sounded too yukky to me too. I could't find the plum sauce so I used Hoisin sauce. It's really good, I use it alot in stirfry. I did see fish sauce and passed it up! these were really good though....I think you could use any sauce really, teriyaki, etc.

Oh yum, does that bread look good! It will be great toasted, I'm sure. We put off going grocery shopping as long as we could, so we had to do it this afternoon. What a mistake. It was a three-ring circus in there with every wacko under the sun (you know, those people who leave their cart in the middle of the aisle and take off for who-knows-where). One woman even had her cart in the aisle sideways. Just standing there looking at her list not noticing people in both directions were waiting to get past. GRRRR! We barely got all the groceries out of the car before the rain started so we're having BLT's for dinner tonight. The tomatoes at the farmer's market are so darned good this year.

I hope you ladies don't think I am crazy but last night Jan set out a pack of pork chops to thaw. As it neared supper time Jan was busy doing something so I decided I would cook supper tonight. I thought about frying them, but that was too much grease, then I thought about grilling them but the grille is out of gas so I opted to bake the chops. I began by making my own shake & bake type rub. 1/4cup white flour 1/4cup Italian flavored bread crumbs 1 TBS course ground black pepper 1 Tsp Curry Powder 1/2Tsp Garlic powder 1/2 Tsp chilli powder 1Tsp granulated sugar Put all that in a bag, mixed thoroughly, then I brushed the chops with Canola Oil and put in the bag one at a time to coat with the rub and place on a baking sheet. Mixed up a pan of Jiffy cornbread mix and put that in a bag and preheated the oven to 400 for the cornbread. Tossed both the corn bread and chops in the preheated oven for the prescribed 18 minutes for the cornbread, and I figured I would keep an eye on the chops till they browned nicely. Success, they took 22 minutes to cook. While they were baking I took a can of baby limas and a can of whole kernal corn, drained them and mixed in a pan, covered with milk, added a few pats of butter and put them on to low simmer, avoiding a scald on the milk. At about 10 minutes they were nicely heated so I mixed 1/2tsp of cornstarch in cold water and added that to thicken the broth to make succotasch. Baked a couple small potatoes in the nuke and made us each a small side salad of iceburg lettuce, leaf lettuce, cucumber slices, green pepper, onion and tomato wedges. (vinegar & oil on mine). For dessert I mixed two cups of bisquick with a bit of sugar added and just layed it out in one big piece on a cookie sheet and baked it about 2" thick. Chopped up a quart of fresh strawberries, added some sugar and laddled that over 3x3" squares of the bisquick cake for strawberry shortcake. Finished off with plenty of black coffee and now I am stuffed...LOL Jan was so pleased with that stupid rub for the chops that she made me write the recipee in her book..LOL Actually, I love playing in the kitchen and someday I might even get a cookbook to see how your supposed to do it.

This was very tasty! I added some roasted red pepper and then tossed the pasta with olive oil and some dried chili flakes. (DH likes a little heat). It would also be great to serve as an appetizer without the pasta. Just serve a sliced loaf of crusty bread to soak up the sauce (which was delicious) I will make this again! Oh, and I forgot to buy a lemon so I used a tbsp. of Balsamic vinegar instead. It worked just fine.