I really am bored today

Here are some of my favorite restaurants:

The Mango Tree - Best 5 Star restaurant this side of the Mason Dixon. Classy, romantic, and yummy! (Note: Try to get a table on the back porch!)
The Melting Pot - Hands down the best entertainment you can have with a meal. Take a group and spend the next 3 hours hysterically laughing and stuffing your face with fondue.
Panera Bread - I crave their soups. I could eat their French Onion or their Garlic Portobello Mushroom every day for the rest of my life and die a happy woman.
Pizza Gallery and Grill - Let your creativity soar here where pizza is art! No holds barred, anything goes, design your own one-of-a-kind pie with unique and exotic toppings.

Cafe Margaux - I have never been, but I really want to go!!

While we're on the subject of food, here is a recipe I made for a dinner party back in November and it turned out awesome!

Sherried Pork Chops & Pears

Cinnamon, brown sugar and sherry lend sweet appeal to this cold-weather
casserole of juicy winter pears and pork chops.

6 to 8 center-cut pork chops (each about 3/4-inch thick)
Salt
3 or 4 firm-ripe Anjou pears
2 tablespoons lemon juice
1/4 cup brown sugar, firmly packed
1/2 teaspoon ground cinnamon
1/4 cup dry sherry
1 tablespoon butter or margarine
1/2 teaspoon cornstarch blended with 1/2 teaspoon cold water

Trim fat from pork chops. Place a little of the fat in a wide frying pan; cook over medium heat, stirring, until pan is lightly greased. Add chops to pan, a few at a time (do not crowd pan); cook, turning as needed, until browned on all sides. Season chops to taste with salt and arrange on one side of a shallow baking pan. Cut pears into halves lengthwise; remove cores and stems. Place pear halves, cut side up, beside chops; sprinkle meat and fruit with lemon juice. Mix sugar and cinnamon and distribute over meat and fruit; then pour sherry over all. Put a dot of butter in hollow of each pear half. Cover and bake in a 350*F (175*C) oven for 20 minutes. Uncover and continue to bake until meat is no longer pink in center, about 20 more minutes; cut to test.
Spoon or siphon out pan juices and transfer to a small pan. Blend in cornstarch mixture; bring to a boil, stirring constantly. Transfer sauce to a small serving dish. Arrange chops and pear halves on a platter; offer sauce to spoon over individual servings.
Makes 6 to 8 servings.

Candied Walnut, Pear, and Gorgonzola Salad

1 cup walnut halves
1/2 cup brown sugar
2 tablespoons butter
2 tablespoons water
1/2 cup crumbled Gorgonzola cheese
1 head butter leaf lettuce
2 pears, cored and cubed
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
Freshly cracked pepper

In small sauce pan combine brown sugar, butter and water over a low heat. Cook long enough to just melt sugar. Pour mixture over walnuts and toss.
Place candied walnuts on wax paper to cool

In salad bowl toss lettuce, cheese, walnuts and pears with olive oil and vinegar.
Season with cracked pepper and serve.

Red potatoes roasted with lemon juice, black pepper, salt and fresh rosemary.

3 1/2 pounds red potatoes, halved
2 tablespoon lemon juice
1 teaspoon coarse salt
1 teaspoon black pepper, freshly cracked
2 sprigs fresh rosemary, separated

Heat oven to 350° F. In roasting pan, combine all ingredients; toss to coat.
Roast 45-60 minutes, turning occasionally, or until tender.
Makes 8 servings.