Welcome to my Wild Card Wednesday. This is that day of the week when anything and everything goes – where the wind blows if you will. Every day of the week has its own signature – and Wednesdays are Wild.
On the National Front, today is Buffalo Soldier Day. In the past, I’ve shared with you the history and contributions of these men. If you are interested, please feel free to check out either of my prior posts; Buffalo Soldiers or Honoring the Buffalo Soldiers. Theirs is an interesting story worth hearing about.
So why no posting dedicated to the Buffalo Soldiers this year? Honesty, I’m tired of the negative view of America’s past, and all the issues revolving around race. If you don’t see the world through Race Colored Glasses then you must be a racist, right? Acknowledging past mistakes is one thing, and that’s good because that’s how we grow. Beating a dead horse is another, and that doesn’t help anyone’s cause. I for one refuse to see people as a color or a gender or religion. I’d much rather accept you as an individual person and hope you do the same. It’s all about character and not color or position or any of the rest of the nonsense. God created us in His image, and that has nothing to do with outward appearances and everything to do with the spirit within. But that’s just my opinion.
Be it a hundred years ago, or just yesterday, family time spend gathered around the supper table is so important. Conversations are had. Memories are created. It’s important to make connections that will carry us through the goodbyes that are unavoidable and the reunion that will one day be. Nothing gives me greater pleasure than caring for my family. It wasn’t something I always did. So much of the outside world once made so much noise in my head that I lost sight of what matters. Too bad God doesn’t give us the wisdom of old age when we’re young. It sure would make life easier to maneuver.
Mushroom Potato Pork Chop Casserole
6 medium Russet Potatoes
Salt to taste
Black Pepper to taste
4 thick Boneless Pork Chops
Flour for dusting
1 tablespoon Olive Oil
2 (10.5 oz) cans Cream of Mushroom Soup
1 cup Chicken Stock
Heat oven to 350 degrees. Lightly spray casserole dish with cooking and set aside.
Peel potatoes, slice into rounds. Layer bottom of a large casserole dish with potatoes. Sprinkle with salt and pepper. Set aside.
Season pork chops with salt and pepper. Coat chops with flour and set aside.
Heat oil in large skillet and brown pork chops on each side. Arrange pork chops on top of potatoes.
Heat soup with chicken stock. Pour over pork chops and potatoes. Cover with foil and bake in the heated oven for 1 hour 15 minutes.
Roll back foil to allow steam to escape, increase oven to 400 and continue to bake 15 to 20 minutes longer.
Let casserole rest 5 to 10 minutes before serving. Serve with a nice green vegetable such as Kitchen Cut Green Beans seasoned with Onion Powder.