Apparently it was The Weekend of Pork chez us; I had some leftover arugula, mozzarella and tomatoes from Saturday night's dinner, and so loved how the combo worked with the Milanese that I decided to test out another pork recipe on Sunday.
Mom was right when she told you never to store tomatoes in the refrigerator; it makes them turn mealy and lose their taste.
Last night's very pretty dinner: Pork Milanese with a light arugula, tomato & mozzarella salad (one of my favorite combinations, and so perfect alongside the Milanese).
Some general rules for how long cakes need to bake in different sized pans.
I approached yesterday's chocolate zucchini cake with my standard ill-advised mindset (meh, I don't have a bundt pan, I'll just use two square pans and adjust the baking time; meh, I only have 1 1/2 cups of regular sugar, let's just top it off with some superfine)...but, miracle of miracles, it turned out wonderfully.
