not one...but two.

When I was in my late teens, I thought that I would get older and live by myself in an awesome apartment in a cute little trendy, hipster neighborhood. That was also about the time that I started getting interested in cooking. With that expectation in mind, I wanted to be ready and make sure that I could survive out there by my self. I tried to save money, started doing things for my own, and bought a cookbook to ready for my journey.

Well, that expectation didn't turn out the way I thought it would. Instead, I stayed home with my parents up until I met my husband. I did things for myself, but I was still depending on my mom to do my laundry. Also, I rarely made food...limited to only cakes, cookies, and the occasional experimental curry (I made a bomb-ass sandwich, tho!).

When me and the hubby started dating, I found that slowly but surely, I started living with him. I learned to be more independent but I never really got to live by myself. I mean, I still got to live in an awesome apartment in a cute little trendy, hipster neighborhood, but it was with someone else. I felt like I skipped a grade in life, somehow, and advanced to the next stage in life: living with my significant other and getting married.

Do I regret not having the chance to live by myself? Sometimes. But I think the trade off is much more better than the one missed opportunity. And instead of cooking for one, I get to cook for two...for me and for the love of my life. :) He's a much better guinea pig and his feedback helps so much when I'm cooking something...especially if it's for the first time. Like this recipe. Verdict? Well, it might not look pretty, but it's a keeper!

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Pork with Apple and Sweet Potato Mash
(from Family Circle Step-By-Step: Cooking for One)

1/2 green apple, unpeeled
2 tbsp (30g) butter
1 leek, thinkly sliced lengthways
1/2 tsp soft brown sugar
2 tsp oil
1 (0.5lbs/200g) pork fillet, trimmed
1 cup (100g) orange sweet potato, cubed
1 tsp all-purpose flour
2 tsp dijon mustard
1/3 cup (100ml) cream
2 tsp snipped fresh chives
1-2 tsp milk

Core the apple and cut into 6-8 slices. Melt half the butter in a frying pan and add the leek and sugar. Cook for 2-3 minutes, then add the apple and cook for 5 minutes, or until the leek and apple are golden brown. Set aside and keep warm. I used half a fuji apple here and sliced it thin, making them about coin-sized pieces instead of large rings.

Heat the oil in the same pan and cook the pork over medium heat for 3-4 minutes each side, or until cooked through. Remove from the pan, cover with foil for 5 minutes and then cut on the diagonal into thick slices. For the pork, I used a center-cut pork chop and seasoned it with garlic powder, onion powder, paprika, salt, and pepper.

Place the orange sweet potato in a saucepan of water, bring to a boil, then reduce the heat and simmer for 5 minutes, or until tender. I only had white so I used that. Added a bit of salt to the water as well.

Combine the flour and mustard in a small bowl, then add the cream. Add to the frying pan and cook, stirring, until bubbling and slightly thickened. Add the pork and chives and stir until warmed through. Season. When I was making the roux, I also added honey, sage, and paprika before adding the cream.

Drain the sweet potato when just tender. Add the remaining butter and enough milk too moisten, season and mash with a fork or masher. To serve, arrange the pork over the leek and apple and spoon on the sauce. Serve with the sweet potato mash and steamed vegetables of your choice. For the mash, I seasoned it with salt, pepper, and a little bit of onion powder.