What Makes Us Who We Are?

It’s no secret that I was born and raised in California. While it’s about as far west as you can get in the Continental US, we don’t think of California as “Western” in the sense of Country-Western.

California conjures up images of blonds, beaches and fast cars thanks in part to Hollywood’s rose-colored glasses. While at the other end of the spectrum are visions of Haight-Ashbury, Hippies and Jesus Freaks.

I think for those who grew up in Southern California, the blonds and beaches are your memories. For those near San Francisco, Flower Power might color your perspective. For those like me who called the central valley home, our memories are a kaleidoscope of experiences. We tasted of it all, with some down home country roots sprinkled in for good measure.

For me growning up as I did, where I did, today I consider myself a Conservative Hippie. I have a strong social conscience with an equally strong sense of God and Country. I love to eat warm bread and drink red wine while digging my toes into the cold sands near Fisherman’s wharf. I also like to spread a blanket out in a pasture , listen to the moo of nearby cows while dining on fried chicken and sweet tea. And I never miss a chance to spend an hour with the Lord in His house.

For today’s Wild Card Wednesday, I’m putting my boots on, listening to Country Music and cooking up some down-home comfort food. Have a blessed and beautiful day.

Slow Cooker Pork Chops with Cornbread Stuffing
6 boneless Pork Chops, about 3/4-inch thick
1 tablespoon Mesquite Seasoning or to taste
1 (16 oz) bag Cornbread Stuffing Mix
1/2 Yellow Onion
1 Celery Rib
1/2 teaspoon Salt
1/2 teaspoon dried Thyme
1-1/2 cups Chicken Stock

Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with Mesquite Seasoning. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.

Spray 5- to 6-quart slow cooker with cooking spray. Cut onion in half from root to tip. Reserve half for another purpose, dice remaining half, scatter in the slow cooker. Trim and dice celery, add to the cooker. Add Cornbread Stuffing mix. Season with salt and time. Slowly add Chicken Stock to moisten the stuffing. Spread out in the bottom of the slow cooker.

Arrange pork chops over the stuffing. Cover and cook on LOW setting for 4 hours. Remove pork from cooker, place on a serving platter. Transfer stuffing to a bowl to serve with the pork chops.

Serve alongside steams green beans for a delicious, down-home supper without too much fuss.

---

Blessed are You, Father, Lord of heaven and earth,
You have revealed to the little ones
The mysteries of the Kingdom
Alleluia, alleluia