#13: Make Brit an art piece

Photo by Sonia. Neon sign is the title track of Brit’s favorite band.

#20: Read 30 Books: Another one that relies a little too much on a gimmick.

#82: Grow an avocado tree from a pit

Took two months to get to this point, but I need to know I can grow my own food before I buy land.

#20: Read 30 Books

A little gimmicky for me.

Three novellas. Nothing to complain about, but ultimately forgettable.

Love you.

#20: READ 30 BOOKS

Enjoyed.

Weekend in Palm Springs because L.A. isn’t hot enough.

#89: Purge at least 6 hefty bags

Threw away at least three hefty bags of my childhood.

An unexpected show after dinner. Not sure the millennials are going to make this world a better place.

#84: Backyard Movie Premiere. Installed a retractable movie screen, so now it’s movies in the jacuzzi.

#94: See a movie in a theater

First movie in a theater since March of 2020. Didn’t disappoint.

Another record for me.

#20: Read 30 Books. Excellent.

#95: Three Museums

The Hearst Castle is truly spectacular.

#28: Getaway at the Vineyard

A perfect weekend in Paso.

#29: 3 Concerts

Brittany’s favorite band, Palace, at the Fonda.

#70: Eat at five new LA Restaurants. Suzan Goin’s new Peruvian downtown rooftop spot, Cabra. Excellent.

20: Read 30 Books. Another enjoyable read in the series.

#71:  Try 5 New LA Restaurants. AB Steak. Maybe the best steak in the city.

#71:  Try 5 New LA Restaurants. Karnevil. More of a tourist trap, but we enjoyed it nonetheless.

11 years old.

#38:Star gaze. The star gazing at our camp rivaled that of which we experienced in Africa. The fact that my iPhone could capture the Milky Way shows how brilliant the night sky was.

#70: RV

Celebrated Mother’s Day with my Mom in the Eastern Sierra Mountains.

#92: Have a catch. It had been a few years, but finally tossed the ball around with my nephew, Kaden.

#16: Soak in a hot springs. Wild Willies Hot Springs near Mammoth. It was 30 degrees with the wind chill outside, 100-105 in the water.

#30: Fly fish three Rivers

#71: Try 5 New LA Restaurants: Tulem inspired Hollywood Restaurant, Ka’Teen. Great setting. Great food.

Scored an invite to the members only Magic Castle. A lot more fun than I thought it would be.

Birthday dinner and send off for Alex.

Try 5 New LA Restaurants: New Japanese/Italian spot, Magari.

#20: Read 30 Books

Enjoyed.

Anthony Bourdain called this Macau-style pork chop sandwich one of the tastiest foods he tried while traveling on his show. Have to admit it was damn good.

Ingredients
4 boneless pork rib chops or cutlets (about 6 ounces each)
¼ cup soy sauce
¼ cup Chinese rice wine
¼ cup black vinegar
1 tablespoon sesame oil
4 cloves garlic, peeled and coarsely chopped
1 tablespoon five-spice powder
1 tablespoon dark brown sugar, packed
1 large egg
½ cup all-purpose flour
1½ cups panko bread crumbs
Salt and freshly ground black pepper to taste
2 cups peanut oil, for frying, plus more as needed
8 slices white sandwich bread
Chili paste, for garnish
Special equipment
Meat mallet or heavy-duty rolling pin
Sheet pan or platter lined with newspaper

Instructions

1. Pound the pork to ¼-inch thickness, using the meat mallet. If using a rolling pin, be sure to wrap the meat in plastic before whacking it (and consider getting yourself a meat mallet).
2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place the pork in a zip-seal plastic bag or nonreactive container and pour the marinade mixture over, turning the chops to ensure they are evenly coated with liquid. Seal the bag and refrigerate for at least 1 hour and up to 12 hours.
3. Remove the chops from the marinade and brush off the garlic. Beat the egg in a shallow bowl. In a second shallow bowl, place the flour, and in a third shallow bowl, place the bread crumbs. Season the flour with salt and pepper. You may need to add a tablespoon of water to the beaten egg to loosen its texture so that it adheres evenly to the meat.

4. To a large, heavy-bottom frying pan, add the peanut oil and heat over medium-high. While the oil heats, dredge the chops in the flour, batting off any extra, then in the egg, then in the bread crumbs.
5. Test the oil with a pinch of bread crumbs. If they immediately sizzle, carefully slide the chops into the hot oil, working in batches if necessary to avoid overcrowding the pan and bringing down the temperature of the oil. Cook until golden brown, about 5 minutes per side. Remove the cooked chops from the oil and let drain on the lined sheet pan. Season lightly with salt.
6. Toast the bread until golden brown. Assemble the sandwiches and serve with the chili paste alongside.