At the southernmost tip of the state of Maryland on the western shore of Chesapeake Bay sits the site of St. Mary’s City. Today it is a large, state-run historic area that includes a reconstruction of the original colonial settlement, a living history area and museum complex. These comprise half of the area, the remaining half is occupied by the campus of St. Mary’s College of Maryland, a public honors college.Continue reading “Exploring Maryland”
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.Continue reading “To Family Time Gathered Round the Table”
I cannot speak for the rest of the world, but here inflation has reared its ugly head. While you might be able to avoid unnecessary inflated spending, food isn’t something we can do without. There are many factors spurring the latest hikes.Continue reading “Scallop Potato Pork Chops for Family Suppertime”
Today is National Postal Worker Day, and fittingly enough National U.S. Postage Stamp Day. It’s also Creative Ice Cream Flavors Day and Gingersnap Day. Those are two delicious choices, don’t you think?Continue reading “Slow Cooker Pork Chop Caccitore with Spaghetti”
Why can’t we have reason if we have prayer? What is so unreasonable about the idea of prayer? I ask because on the first Thursday of May, we have both a National Day of Prayer and a National Day of Reason.Continue reading “Is there Prayer without Reason”
Today is National Crown Pork Roast Day. Why can’t they have Crown Pork Roast Day when there are Crown Roasts for sale? I can’t remember the last time I saw one. Growing up, you could count of the butcher displaying a roast or two at Christmas Time, with those little Frill “hats” on the end.Continue reading “Cordon Bleu Pork Chops and the 3rd Sunday of Lent”
Hey there everyone. How’s your day going so far? I truly pray that you and yours are safe and healthy in these trying times. It’s so hard when we should be making plans to come together in faith and love to be told maybe next year.Continue reading “Pork Chops Italiano with Garlic Linguine”
Summertime and barbecue just naturally go hand in hand, sort of. Early summer, when it’s warm outside. Late summer, just before the harvest of fall. Those are the times when we all enjoy gathering round the grill.Continue reading “Love That Great Barbecue Flavor!”
Do you love berries? I know I do. I love just about any and all berries. My favorites are any berry that gives you a deep purple burst of summer. Blackberries, Huckleberries and Marionberries just to name a few. Spend some time hiking in the Pacific Northwest and you’ll get a taste of the most amazing wild berries on the planet.Continue reading “Pork Chops in a Blackberry Wine Reduction”
In our house, Tuesdays are Tijuana Night – anything with a Mexican influence goes. So recently I decided to get a little creative with my Instant Pot. I’ll be honest, didn’t have a clue as to how these chops would fair. One word – delicious!
We’ve already established that today is Ash Wednesday. While in hour house that means fasting and abstinence, not everyone will be observing dietary restrictions for religious purposes. For some, this is just another Wednesday, for others it has meaning without the Catholic limitation. Fine by me.
Who doesn’t like a supper that cooks up in a single skillet or pot or pan? Anytime there’s less clean-up, that’s a good thing. Although you really can’t call these delicious pork chops one-skillet. Sure, the chops and asparagus all cook up in a single skillet, but there’s more to supper than meat and veggies, right?
Imagine my guys surprise when I served up oven barbecued pork chops, corn bread with honey butter and some Ranch Beans. They could not believe their eyes – as Kiddo put it – normal food.
Have you ever had pork chops and applesauce? Same thing, only better. I love the way the Pears and Red Onions play off one another. This dish is so pretty. The aromas floating from the kitchen will really get you excited.
Marsala dishes, like Picatta dishes, are interchangeable – that is chicken, veal or pork will work in either. My favorite Piccata is veal, for no other reason than veal was my introduction to Piccata, with chicken as a close second since that was the first Piccata I ever cooked. Although I must confess, the Pork Piccata is also delicious as part of my fabulous Six Course Italian Supper. Then again, the buttery-lemony sauce with a kiss of wine that gives Piccata its unmistakable signature goodness works well with fish such as Dover Sole. Oh let’s face it, I like Piccata.