We’ve been working on clearing out the freezer. Imagine our surprise when we found some awesome whole foods porkchops buried amongst the rubble. We paired this with some mushrooms in a marsala wine sauce and carrot souffle.
We slathered the pork chops lovingly with bbq sauce (which I totally just poured straight out of the bottle), and grilled them up. It was a great day outside so we took advantage of the weather. I’m sure it will be scorching hot soon. 
The mushrooms were combined with some olive oil and butter in a pan and sauteed until slightly golden. I then threw in a couple glugs of marsala wine and reduced it. The mushrooms were super tasty and had a great texture still.
The real winner tonight was the carrot souffle. This was, admittedly, a recipe that I adapted to my own.
Carrot Souffle
2 cups cooked carrots
1/2 cup milk
3 eggs
1/2 cup brown sugar
1 tsp cinnamon
1/2 stick butter, softened
1 tsp salt
1/4 cup syrup
1) Boil the carrots until soft.
2) Mash them and let them cool off a bit.
3) Combine all the ingredients in a bowl with the mashed carrots.
4) Blend together until smooth.
5) Bake in a 350 degree oven until cooked through in the center (approx 1 hour)
Easy.. tasty.. delicious. Thanks to Marcy Arthur for the original recipe (with the tweaks listed above). I took a 4 course techniques class that really brought my cooking to an amazing level. I would highly recommend anyone in Orlando take that class!
The Confluent Kitchen 
Sounds fab! Am going to give it a try this weekend!
It really is. I give all the credit for basically everything on this blog to the classes I took from that woman. She really changed my culinary perspective. The recipe itself was good without the addition of the syrup, but it becomes more dessert-ish.. which I am a fan of. Let me know how it goes!