Veal Chop

For Date Night last night I cooked grilled lemon-parsley veal chops with saffron-red pepper rice, both from Epicurious, with grilled asparagus alongside. The chops, from Bobolink Farm, were really good. They were marinated in lemon juice, olive oil, and some other good things, and topped with lemon zest and parsley. The marinating really helped get them tender and the lemon flavor was perfect. By halving the recommended cooking time, I managed not to overcook them. The rice was only OK, it's sort of a no-stir basmati rice take on risotto. I liked that it required so little of my attention, but next time I think I'll add some white wine and sage. It was nice with the veal though. Craig drank Trinity IPA, and I had Ipsum 2006, a Spanish white table wine.