Do what you want to do, enjoy what you do and use it to touch those around you.
Jun 29, 2012
Jun 27, 2012
18 baby red potatoes 1/2 Cup Reduced Fat Sour Cream
1 Tbl Olive Oil 4 Ounce Smoked Salmon
1/2 Tsp Salt 2 Tbl Fresh Dill
1/2 Tsp Black Pepper
Cut potatos in half and cook until just soft. Meanwhile, prepare outdoor grill for direct grilling on medium. Transfer potatoes to jelly-roll pan. Brush potatoes all over with olive oil, and sprinkle with salt and pepper. Place potatoes on hot grill grate and grill until charred on both sides. Arrange potato halves, rounded sides down, on serving plate. Divide sour cream among potatoes. Cut salmon and divide evenly among the potatoes.
Jun 25, 2012
The chops I used were 1 inch thick, so I cooked them a little longer. Since this meant we only had two chops, Hubby and I shared one at each of the two meals we had from this recipe.
3/4 Cup Chicken Stock 2 Cups Corn Bread Stuffing
1/8 Tsp Ground Red Pepper 12 Ounce Boneless Pork Chops
2 Cups Frozen Corn 2 Tbl Brown Sugar
1/2 Tsp Onion Powder 2 Tsp Spicy Mustard
Heat oven to 425 degrees. Mix broth, pepper, corn and onion powder in saucepan. Heat to a boil. Remove from heat. Add stuffing. Mix lightly. Spray a 2 quart baking dish with cooking spray. Spoon stuffing into dish. Top with chops. Mix sugar and
mustard and spread over chops. Bake for 45 minutes or until 150 degrees.
4 servings - Per Serving: 421 Cal (39% from Fat, 19% from Protein, 42% from Carb); 21 g Protein; 19 g Tot Fat; 5 g Sat Fat; 8 gMono Fat; 44 g Carb; 5 g Fiber; 9 g Sugar; 49 mg Calcium; 2 mg Iron; 804 mg Sodium
Jun 24, 2012
Best time to contact the park:
Summer: Monday - Thursday, 9 a.m. - 4:30 p.m.; Friday - Saturday, 9 a.m. - 9 p.m.; Sundays, 9 a.m. - 5 p.m.
Fall & Winter: Saturday - Sunday, 10 a.m. - 4 p.m.; Monday - Friday, office hours will vary. Please leave a message.
Jun 23, 2012
2 Ounce Whiskey 5 Ounce Lemonade
1 Ounce Triple Sec
Mix in a shaker, shake and pour over ice.
Jun 20, 2012
Jun 19, 2012
Jun 18, 2012
Jun 17, 2012
Jun 16, 2012
1. Don't make the recipe - but that defeats our purpose of keeping them alive, doesn't it?
2. Find a butcher who will grind for you. I called my local grocer and they can only grind beef in their grinders.
3. Find a friend who has a grinder and ask to use it.
4. Purchase a grinder. I went with option 4 a several times.
Hubby hunts and, when he is successful, we process the meat. We purchased a small grinder/stuffer and it worked, but SLOWLY. It died, it was replaced with a similar model, then hubby was VERY successful and I didn't want to get half way through the process just to have it die, so I went to Bass Pro Shops and sought professional help (no comments from the peanut gallery - you know who you are!). I came home with this:
This grinds, stuffs multiple sizes, can run for extended periods of time and has convenient options, such as a foot pedal. It processed ground venison, made bologna and even stuffed small breakfast sausage casings like a champion. I highly recommend it. The did have two smaller and one larger, as well, depending on your needs. Bass Pro had exceptional customer service, as well. Not only are they dog friendly, when I had everything unpacked, there was no knife. Instead of making me return the entire thing, they pulled a replacement blade off the shelf and sent me on my way.
Jun 15, 2012
the old stand by.
Jun 14, 2012
Jun 13, 2012
Jun 12, 2012
OriginsPenuche is also used as a boiled icing flavor. Once very popular in Hawaii, its name was localized as panocha or panuche. Panocha is said to come from the Spanish word for raw sugar (but also Spanish slang for "vulva"). Hawaiian cooks often reminisce about both panocha fudge and icing. As an icing, it was common as topping for prune cake. Other names for penuche include "noochie" and creamy praline fudge."
Jun 11, 2012
I used a 9 x 13 cake pan that was greased and floured.
Jun 10, 2012
Jun 9, 2012
For the summer reading program, I had to pick a historical novel. I'll admit, not my favorite category, so I picked it first to get it out of the way. I found "To Dance With Kings" by Rosalind Laker. I started it and I was hooked. I read this book in 4 days. Set in France, starting ins 1664, it covers 5 generations of women as they weave their way through fan making, business starting and the nobility of France - mainly Versailles. An overview of the Bourbon Kings and their nobility, beginning with the view of a woman who has her house overrun by uninvited guests. While she gives birth. One of those visitors starts a path of destiny that puts her young daughter to a path of greatness. The 'promise' made by the young nobleman, paired with the instruction in the family business provided by her mother, gives young Marguerite an excellent path that leads to self sufficiency. An ugly twist of fate takes away her first love and leads to the next generation of fan makers and the fates that await her. Find this book, enjoy this book. You will be glad you did and, if your reading lists asks for you to read a book recommended by a friend, you now have a recommendation.
Jun 7, 2012
Jun 6, 2012
Mush is a concoction of water and corn meal that can be used as a side dish or served with milk as a breakfast food. It is very similar in taste and texture to polenta. When served as I side dish, I will top with cheese and possibly stir in some spices complimentary to the meal being served.