WELCOME TO ROBIN'S KITCHEN #FFF

Hello there my #foodie friends. Guess what day it is?

C'mon, do you expect me to remind you what happened on last week's episode?

That's SHAMELESS!!

It's F R I D A Y, anyone up for a food fight?

This challenge gets hotter and hotter every week.

The ovens, grills, panini makers, air fryers and skillets get fired up every Friday to help our fantastic, funky, friendly, fun loving, food freaky, chefs create masterpieces of culinary art.

So put on your aprons, get ready to sweat and lick your fingers, as you taste test on #fff.

This lovely little apron was a homemade gift from my sweet daughter Erica, cute right?
No hair net today since our friend @jlsplatts, one of our hosts by the way, was sweet enough to send an assortment of hats for @thebigsweed and I...love them.
Thank you sir.

Remember play nice, no hitting below the belt, the famous #fff belt that is, let's get ready to rumble!!

Here's the menu:

Pork cutlets in sweet tangy garlic sauce.
Fresh spaghetti squash with sweet onions and broccoli flowerets.
Cold sweet red beets, garden grown, of course.
Fresh baked bread with a hint of herbed salt.
All this with a complementary desert. Cream cheese cupcake with farm picked blueberries.

Oh so good.

So here's how it went in my hot, hot, hot kitchen.
Did you ever see a grammy in the kitchen cooking with nothing else on except an apron and high heels?
Nope, me either.😁🤔

Started out with roasting some garlic. It's so easy to do and you can make a nice garlic paste to toss around whenever you need it without all the choppin.

With four nice thick, lean pork cutlets ready to go, I mixed:

1/2 cup of BBQ sauce(tangy)
3 TBLS. orange marmalade
3 TBLS. rice vinegar
Dash of soy sauce.
Fresh ground black pepper.
Mixed it in a large food storage bag, added the cutlets and frigerated it for 2 hours.

While that was marinating, I make quick work of slicing and de-seeding (is that spelled right??) the spaghetti squash.
Placed the slices on a cookie sleet, sprinkled it with a little EVO and a pinch of nutmeg.

With the squash roasted this way, getting the squash out of the skin is so easy and the squash comes out in long strands, haha, just like spaghetti.

Sautéed some Vidalia onion and broccoli with a pat of butter, then tossed it with the spaghetti.

Served with warm fresh bread and cold sweet beets, you just can't beat that...

Oh yes I can, how about a nice cupcake, free of charge.

Can you hear the dinner bell?

Open your ears @idig and @dandays, with the sweed around you don't want to be late, you could go hangry.😫

Burp, excuse me. A big hello and many thanks to our very special dinner guest, @appreciator.

It's been messy here in the #farm kitchen, but the aroma of a home cooked meal still lingers in Robin's kitchen.

Have a wonderful weekend, enjoy your food coma will ya?😁😉🥞🍕🍞