Nicely golden brown, right? I'm going to teach you a useful technique which can be applied to steaks, pork chops, seared chicken breasts, whatever. Very useful. Start by cooking your meat until it's nearly done. When it's about a minute from completion, throw in a knob of butter and a few springs of herbs, some sage leaves, a sprig of rosemary, whatever. Herbs. I used sage leaves with my pork:
The herbs will flavor the oil so use a spoon and baste your meat with the herby butter. Careful, it'll be hot. This technique is great because your meat gets great color, the herby butter adds great flavor and, above all, it's easy.
Random: This ladybug has been living in my room for a month now. I don't see it very often but I am always happy when it reappears.
And, very exciting:
Mmmm, fresh mushrooms! I am curious about this for a couple of reasons. 1. How many mushrooms will I harvest? I ask because the mushroom box was $25 bucks. Oyster mushrooms are about $5.00/lb. If I harvest, say, 4 lbs, I will call it a success. Additionally, I want to see if I can screw this up because, thus far, I haven't demonstrated much of a green thumb.