I know. I haven’t written anything since November. It was at that time that I had an “accident” of sorts, the details of which I am not at liberty to go into at this time but suffice it to say that I wound up with two broken feet, a broken ankle, two torn knees and a brain really not functioning all that well. Oh wait, that brain part was going on before the accident. Never mind. Mr. Fix-It, around the same time, had to have pretty major surgery and so, the two of us were quite a pair trying to care for each other – he couldn’t lift anything larger than a piece of toast and I couldn’t walk. It was the stuff that Lifetime Movies are made of; really bad background music and all. Creating Concepts, Enterprises managed to continue with the busy Christmas season of orders, still shipped on time and closed out 2013 with a sigh of relief (and a shuffle on my part). For two months, I rarely showed my face to the general public unless it was for a doctor’s appointment or MRI when Mr. Fix-It could drive me. I don’t live in a cabin, but I can pretty well say that I have a good clue what that kind of ‘fever’ entails!! Today, however, I am back in shoes – sort of – and am slowly getting around flat-footed and, when I first get up in the morning, doing a pretty good imitation of Quasimoto. It has been an interesting ordeal with quite a bit of pain and a greater number of jokes. You have to laugh about stuff like this. That’s the only way to deal with it sanely! God has shown me some interesting stuff during this time where life has been forced to a crawl – no pun intended. I have learned that in these times, when nothing is normal, we can hear God quite audibly because all of “life” isn’t getting in the way. It’s that “Be still and know that I AM God” kind of thing. I have been able to take time to really read and pray and I must say that my joy is even more abundant while I feel that the teaching from the Lord has increased daily. As a friend so aptly put it, God has given me “a season of quiet.” And if you know me well, ‘quiet’ does not fit into my nature very easily! I feel very blessed. I got the good news that I do not have osteoporosis – yay – and that I broke my bones because the human body and a concrete floor do not work well in a spirit of cooperation (you know, kinda like Congress. I’m waiting on a few broken bones there too!). Mr. Fix-It is all better and back to normal and the blessing of working with customers continues. So, on that note, I think it’s time for a recipe good for these cold days (is Winter EVER going away???). A yummy pork loin roast is just the ticket. Quick, easy and tasty. This serves 4 people so you can do a larger roast for more. Ingredients: 2 1/2 lb boneless pork loin roast brought to room temperature meat tenderizer (optional) cotton twine 2 tbsp. onion soup mix 1/2 tsp garlic powder 1/2 tsp thyme 1/2 tsp paprika 1 tsp rosemary leaves (fresh or dried) aluminum foil pkg chicken gravy mix 1 cup sliced fresh mushrooms 1 tbsp. butter Directions: On a cutting board, slice the roast into 1″ slices, keeping them together in the original shape of the roast. You can sprinkle between the slices with meat tenderizer. This step is optional depending on if you like to use tenderizer or not. With cotton butcher’s twine, tie the roast back together. Place the roast onto the dull side of a square of aluminum foil. Sprinkle the outside of the roast with garlic powder Add paprika Sprinkle the top with thyme and rosemary And finally top with the onion soup mix. Pull the foil up around the roast and curl the edges over to leave the very top portion of the roast exposed. Place into a baking dish or sided pan and into a 325º oven for 1 1/2 to 2 hours or 30 – 45 minutes per pound. When roast is done, remove 1/2 cup of the drippings and set aside. Mix chicken gravy with one cup of water, as per directions, and set aside. In a shallow skillet, melt butter and sauté mushroom slices until soft. Add roast drippings and stir. Add chicken gravy mixture and stir continually until thickens slightly. Continue to simmer until gravy is the consistency of thin gravy. Cut strings on the roast and your slices are already made! Serve with mushroom gravy which can also be used on a side of mashed potatoes! Leftovers can be used for pork bbq sandwiches or pork nachos. Dig in!! |
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Posts Tagged ‘Joy’
Walk – Don’t Run
Saturday, February 8th, 2014
A Tasty Bisque
Thursday, February 9th, 2012
Remember!! Comment at the end (below the blog box where it says in little blue letters, “comments” click on that and it takes you to comments and a comment box) in order to enter our giveaway. Drawing is Feb 13th. This time TWO people win one of the two identical packages – Pie tin set and First Out Pie Spatula. So comment early and comment often because every single time you comment, your name goes into the pot!! In my last post, I was waxing a bit philosophical and I discussed my understanding about finding joy in the mundane stuff even when things don’t seem all that great. I told you that I had discovered that joy is an attitude of choice. And as I have been contemplating that state of being for the past few months, I have also discovered another attitude of choice: Contentment. Now, I looked up that word and there are a number of definitions with lots of educated descriptions, but as I have been thinking about it, I’ve come up with my own explanation of the state of “contentment”. As I see it, a life of contentment is a life without resentment. Heh..that kinda rhymes, doesn’t it?! It means gracefully allowing the stupid driver who cuts in front of you to be wrong or the store manager trying to stiff you out of a return to be dumb or a lady with a fur and fancy car to be rich or a long-haired youth, marching with a sign to be vocal. In other words, it means, “being satisfied with one’s self and one’s situation, not comparing one’s self to anyone else or expecting others to live up to one’s perception of fairness.” It hasn’t been that long ago that I was in a state of poverty according to that government definition. That’s a whole ‘nother story in itself, but the gist of it is that we had very, very little money. The strange thing is that I never felt poor. I honestly felt blessed and it could have been that I was in a very small town with other people in the same boat, but some of my friends were very wealthy too and so I should have felt like maybe life was lacking something. But I didn’t. And I think that it is because I had discovered the verse in Phillipians 4:12 that says, “I have learned the secret of being content in any and every situation, whether well fed or hungry, whether living in plenty or in want. I can do everything through him who gives me strength.” I had lived in abundance and then I was poor but that state only dealt with money and contentment deals with the heart. Now, today, I am not rich by any stretch of the imagination, according to those government definitions, either, but I am richer than I was in those days now past. And I have found that more money does not give more contentment. There is always more money than one has at any given time. And it isn’t because the world or the people around me are all behaving themselves and living right lives. That just doesn’t happen. There are people who cheat and steal and even kill, but those people can’t steal my contentment. We are told in Psalm 37:1, “Do not fret because of evil men or be envious of those who do wrong;…Delight yourself in the Lord and he will give you the desires of your heart.” The greatest desire of our heart is to be content in God. No need to be angry that others have made more money or that others have more skills or that others say things hurtful. Contentment means to just relax in that with which God has blessed us and to remember that each of us is so special that we are not like nobody else! And of course, one way I relax in what God has blessed me with is to cook it! There is one way toward a contented tummy and that is with a comforting soup on a cold day like today. This recipe is one that a friend and I made up from top to bottom and has been a secret since the late 70’s (except that the original is in the cookbook at the shopping page!), but I have decided to share it today and I hope you find it to be a blessing! The story behind it is that this friend and I used to treat ourselves on special grocery days in the big city (from the country) by going to a particular restaurant. That was in the days before children. This restaurant was very expensive and since neither of us, being farmer’s wives, had much money, we would order the only thing we could afford – soup and salad. But that was all we wanted because that soup was incredible. Finally, she and I decided to try to figure out how to make the soup. We would eat there and discuss the flavors that we were getting in each bite. We went home and started experimenting and the base of this soup was developed. Then, in later years, I added more ingredients that I thought were missing and the following recipe is the end result. I usually make it with fresh crab, but the canned baby clams work just as well and in the off-season are best used anyway. If you want to use crab, just get some snowcrab, steam it and remove from the shells and chop. I sure hope you enjoy it!! 4 Tbsp butter 1 Tbsp onion, grated 3 Tbsp flour 3/4 tsp salt 1/8 tsp mace 1/8 tsp nutmeg dash of pepper 1/2 tsp. fresh chopped parsley 1 cup canned milk 1 chicken bouillon cube or 1 tsp granulated bouillon 2 cups shredded crab meat or 1 10oz can of baby clams 1 1/4 cup half and half 1/4 cup sherry (if you are using cooking sherry, cut back on the salt) 1/2 tsp lemon zest 1/2 cup finely diced tomatoes In a large sauce pan on medium heat, melt butter Add onions and saute for 30 seconds Add flour Stir to blend and make a bubbling roue Add nutmeg and mace together and stir Add canned milk and bouillon. Stir until bouillon is dissolved Add half and half and continue stirring on medium heat. Do not bring to a boil. Lower heat if the soup is getting too hot. And crab, or in this case a can of baby clams with the juice. Add sherry and stir to mix well Put in lemon zest And add tomatoes and stir. Simmer for about 30 minutes, stirring occassionally. Serve hot and garnished with parsley and black pepper. Yuuuuuummmmmy!! This post is linked at Deborah Jean’s Dandelion House Friday Blog Hop |
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German Cooking
Monday, February 6th, 2012
Remember!! Comment at the end (below the blog box where it says in little blue letters, “comments” click on that and it takes you to comments and a comment box) in order to enter our giveaway. Drawing is Feb 13th. This time TWO people win one of the two identical packages – Pie tin set and First Out Pie Spatula. So comment early and comment often because every single time you comment, your name goes into the pot!! Have you ever had one of those days where washing the dishes is such a chore you just want to walk away and pretend they don’t exist?! Today started out as one of those days for me. I was tired when I got up today. Have no clue why – just tired. However, this morning, as I walked into the bedroom and contemplated the as yet unmade bed, a thought swept over me and I had to smile. “Consider it pure joy, whenever you face trials of many kinds, because you know that the testing of your faith develops perseverance. Perseverance must finish its work so that you may be mature and complete, not lacking anything.” James 1:2-4 4 boneless pork chops or 1 lb boneless pork roast sliced to 1/2″ slices or pork cutlets that have been tenderized at the store 1/4 cup flour 1/2 tsp garlic powder 1/8 tsp thyme 1/4 tsp freshly ground black pepper 1 egg, beaten 2 Tbsp milk 3/4 cup fine dry bread crumbs – make your own with a couple of slices of bread toasted and ground in the blender 1 teaspoon ground paprika 2 Tbsp canola oil or olive oil + 1 Tbsp butter 3/4 cup chicken stock 1/2 teaspoon dried dill or 1 Tbsp fresh chopped dill 1/2 tsp salt 2 tsp corn starch 1/2 cup sour cream or 1/4 cup sour cream + 1/4 cup yogurt 1/4 tsp onion powder 1/2 cup sliced mushrooms (optional) Trim fat from chops. Using a meat hammer, pound the pork chops to about 1/4″ thickness. Make sure edges are hammered nice and flat. Mix egg and milk in a shallow dish and beat. In a separate shallow dish, mix bread crumbs and paprika and stir to blend. In a third shallow dish (I use pie and cake pans), add garlic to flour Add salt And thyme..mix to blend Meanwhile, in a sauce pan or skillet, mix chicken stock and cornstarch and bring to a slow simmer. Add sour cream and onion powder and whisk until creamy. Add mushrooms and stir (if using) Continue simmering. Add dill Stir until mixture is thickened to a gravy. Cover and leave on warm Working with one piece of meat at a time, dredge cutlets in the flour mixture to coat both sides. Dip into the egg mixture on both sides And coat with the bread crumbs to cover In a skillet, melt the butter with the olive oil or canola oil and heat on medium high heat. When oil is nice and hot, add cutlets. Brown and allow to cook about 3-4 minutes. Turn cutlets and brown on the other side and cook for another 3 to 4 minutes. Place Schnitzel onto plates and drizzle gravy down the center. Add a lemon wedge for squeezing juice over the schnitzel. Serve with German potato salad and warm kraut. Of course, a homemade roll on the side isn’t anything to sneeze at!! |
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