A Fortunate Set of Numbers

On March 30, 2005, the Powerball lottery drawing had only a single winner, but had a record 110 people match five numbers but miss the Powerball. Normally only four or five match so when that large of number won, the folks running the Powerball suspended payments and conducted an investigation.

How could there be so many winners? Was it fixed? Was there some collusion?

Upon further review, the investigation was completed and the funds were eventually released to the winners. It was found that a large percentage of the winners all played numbers that they received from fortune cookies. The cookies had been manufactured by Wonton Foods of Queens, NY and distributed around the country. The fortune on the other side of the slip?

“All the preparation you’ve done will finally be paying off.”

Cherry Chops

These cherry chops are a winner in their own right!

While there are a lot of ingredients, the cooking goes quickly.

Toast the almond slices.

Make the cherry sauce in a blender.

All done.

Fry the chops.

Pour the sauce over the chops.

And serve.

Cherry Chops

prep 4

INGREDIENTS

• 4 thin pork chops

• Salt and pepper

• 1 tbsp olive oil

• 1/2 cup canned tart cherries in water (pie cherries)

• 1 tbsp wine vinegar

• 1/4 tsp dry mustard

• 1/8 tsp ground cloves

• 1 1/2 tbsp Splenda

• 1/8 tsp corn starch

• 1/3 cup slivered almonds

• 1/2 tbsp butter

DIRECTIONS

Salt and pepper the chops lightly on both sides and start browning them in the oil in a heavy skillet over medium high heat. Give them about 5 minutes per side. While that’s happening, put the cherries, vinegar, mustard, cloves, Splenda and corn starch in a blender and puree the whole thing together.

Turn the chops. While the chops are browning on the second side, start browning the almonds in the butter in a small skillet over medium heat. Stir frequently so they don’t burn. When the almonds are toasted, remove pan from burner.

When the second side of the chops is browned, again about 5 minutes, pour the cherry sauce over them. Turn the burner to medium low, cover the skillet with a tilted lid. Simmer for 5 minutes and serve. Scrape the sauce from the skillet over the chops and top each with toasted almonds.