The pork chops had a pepper/spice rub on them, and the collard greens were just our standard farmers market variety sauteed in garlic and olive oil. We've been enjoying our steak knives that Dylan's parents gave us a few months back - I really have trouble remembering how we cut pork chops before we had them!Dylan and I realized on Sunday night that the counter top in the kitchen extends enough so that we can sit across from each other at the kitchen bar. This means that we can light candles and gaze into each others' eyes while we dine:
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