Today is National Say Something Nice Day. My favorite Disney advice as a child has to be that all too famous quote from Bambi.
Unfortunately, that doesn’t always work in the grown up world. While we should strive to be kind whenever possible, lying isn’t the best thing to do either. There are times when skirting the truth is the kinder thing. Does this dress make me look fat? Oh no, darling, it brings out the color of your eyes. And then there are times when being kind and withholding the truth is harmful. Just because my boyfriend sleeps around doesn’t mean he doesn’t love me. All that will stop once we are married. Yeah, keep telling yourself that.
One of the things I admire about Southerners is there ability to insult you while sounding sweet and sincere. “Why aren’t you as sweet as pie!” In other words, you are so sweet, I suspect you might have a hidden agenda or lack true sincerity and I really don’t trust you. “Aren’t you precious” also has the same hidden slap. If a southerner has something they are just itching to say, but they would rather be nice or lie, they might just say something is “too good for words”. My favorite is “Bless your heart”, which translates into that’s about as dumb as a box of rocks, be it something you’ve said or believe or done. There is an understanding in the south, even when you need to speak a truth that is hurtful, do so with a sprinkling of “sugar”. Maybe invite someone over for a sit-down supper and wait till the dishes are done before you speak an unkind truth. Just remember, say it with a sincere smile. Smugness is never tollerated.
To my fellow Catholics on this the 1st day in June – Blessed be the Sacred Heart of Jesus. Throughout this beautiful summer month Catholics everywhere will be offering up prayers in honor of His Sacred Heart.
Skillet Pork Chops with Country Gravy
6 bone-in thin Pork Chops
Salt to taste
Black Pepper to taste
Mesquite Seasoning to taste
1-1/4 cups Flour
Vegetable Oil as needed
2-1/2 cups Chicken Stock
Season pork chops liberally with salt, pepper and Mesquite Seasoning. Set chops aside.
Pour enough vegetable oil in a large frying pan to coat the bottom and reach about half-way up the chops, about 1/8-inch or so deep. Heat oil on medium-high heat until hot.
Add flour to a pie plate or other deep-sided dish. Whisk in a little Mesquite Seasoning to impart a smoky flavor to both the floured chop and finished gravy. Dredge seasoned pork chops in the seasoned flour, shake off any excess. Set flour aside.
Cook chops (in batches if necessary – do not overcrowd the pan) in hot oil until golden brown, about 3 minutes or so per side. Resist flipping the chops before they have property browned or some of the floured crust could stick to the pan. Once all the chops have been cooked, set aside and keep warm until ready to serve.
Pour off all but 1/4 cup of pan drippings leaving all the bits of browned goodness in the pan, Measure 1/4 cup of the flour used to coat the chops and add it to the hot oil. Whisk the flour and oil together and cook over medium-high heat for 3-4 minutes or until a medium brown roux has been created. Add 3 cups stock to pan; whisk constantly until smooth and well combined with the roux. Reduce heat to medium-low, season with salt and pepper to taste, simmer for about a minute or two longer. Add a bit more stock until the desired consistency of the gravy is reached.
Creamy Mashed Potatoes
6 Russet Potatoes
1/3 cup Milk
4 tablespoons Butter
Salt to taste
Black Pepper to taste
Peel and cut the potatoes into cubes. Place in a large pot with enough water to cover potatoes by 1 inch. Bring to a boil, reduce heat and slow-boil until potatoes are tender, about 10 minutes.
Meanwhile, heat milk, butter, salt and pepper in a small saucepan over medium-low heat, whisking until smooth, about 3 minutes. Cover and keep warm.
Carefully pour contents of the pot into colander, drain potatoes well, then return potatoes to pot. Cover the top of the pot with folded paper towels, let sit for a few minutes. The towels will absorb some of the steam from the potatoes, creating a lighter, fluffier mashed potato.
Lightly “smash” potatoes with a potato masher. Add warmed milk, continue to mash to desired consistency. Taste, adjust seasoning as desired. If necessary, warm gently just before serving.
Serve these Southern Skillet Chops smothered in gravy with a side of mashed potatoes and butter corn.
God’s divine power has given us everything
We need to live a truly religious life
Through the knowledge of the One
Who called us to share in His own glory and goodness
2 Peter 1:3
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