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Hope you are doing well Lucinda 
My favorite milk braised pork chops are really good the next day, I put a half pound of crimini mushrooms in the milk and it cooked down to a lovely reduced sauce. The gravy was served over the mashed potatoes, we had steamed carrots and broccoli, and a fresh homemade applesauce on the side.
Otherwise, I'm busy cooking for the "W'anishi" Party this coming Friday. I toasted up a bunch of nuts and seeds to go with cocktails.
Now, on to the venison chili!
The artistic director is Lenape and it means "thank you" as we are celebrating the first year anniversary of The Eagle Project, a non-profit affiliation/theatre/cultural exchange in Manhattan. They promote NA plays, playwrights, performers. I cook for their parties and this season our buffet will include soup, salad, and pies. I made an astounding venison chili this afternoon. I'll be making squash and apple soup, a mesclun salad with pear and toasted walnuts in a honey-mustard vinaigrette. The founder's mom is contributing bison stew and cornbread for the whole crowd. I am so extremely grateful to her! I'm making three pecan pies, three sweet potato pies, a blackberry cobbler and a fresh blueberry tart (double size).
We are doing the wedding night scene from my play. Nothing makes me happier than watching an audience respond to my play. I get chills just thinking about it. 
Unbelievable that you are doing all this.
Huge congratulations on having a scene from your play in this event.
I could have an announcement after that. 
I'm on the steering committee and my contribution is the cooking. We are having some (oh, WOW) vips to this soiree and my specialty for these events is using traditional NA foods in authentic ways, but not going so far as to make them accurate in an anthropologic sense. Good food makes a good party and free booze ~ well, hopefully that will make our guests amenable to supporting the party's continuation long term. 
We will be traveling up the east coast in May, but right now plan to take a hard left in DC.
But... if we do extend up the coast, I will let you know and hopefully get an opportunity to see your play.
by William S. Yellow Robe, Jr., is opening on May 7. The next slot is in 2014 and we start raising funds for that when Bill's play closes. Would truly love to meet you, though. If my play is produced next year I can only hope that you'll be on this side of the globe! 
It's going to be a good party! 
And all the rest, yes!
My husband makes that milk pork thing. I've never been able to get it down. It is divine.
Cher
I'm just trying to gather my strength now to go heat it up.
That pork thing is to sear the chops and then take your time letting them get brown. I browned ours in a combo of butter and OO and turned the chops often, basting with the hot fat from the skillet. That gives them a nice color and also gets all the juices sealed in by cauterizing it with the hot fat. I always cook mine in goat milk (allergy) and it is sounding better now that I think about it. Feels like dinner time!
I have corn, potatoes, bacon, chicken broth and can get some cream or half and half.
But, I'm so tired you'd have to feed me.
It's going to be good! I have it going now.
I'm dying to tell all of you about the dinner party last night but so pressed for time with the semester starting tomorrow. I hope to find some time this week. It was quite an experience! The host went to a lot of trouble to make a duck cassoulet.
My stir fry has red pepper, carrots, peas, celery, ginger, garlic, steak, scallion... and brown rice.
Cher
