By:
On:
In: In The Kitchen

I never knew my mom’s mother, Alene (Mitchell) Mannon, she passed away before I was born.  As most southern women were (and still are) she was a really good cook and luckily a few of her recipes were handed down.  This one is amazing!  Quick, easy and better than any restaurant pork chop by far.  I use center cut, bone in chops but I imagine any other would be just as delicious. Alene’s Crispy Tender Pork Chops 4 to 6 lean pork chops 1/2″ to 1″ thick 1 egg, beaten 1 c milk salt and pepper to taste crushed crackers (I use Saltines) Dip pork chops in egg andRead More →

By:
On:
In: In The Garden

O, blackberry tart, with berries as big as your thumb, purple and black and thick with juice, and a crust to endear them that will go to cream in your mouth, and both passing down with such a taste that will make you close your eyes and wish you might live forever in the wideness of that rich moment. ~ Richard Llewellyn My husband Brad is the best gift giver ever, I had a birthday a few weeks ago and he surprised me with two blackberry bushes!  I was over the moon!  I know that sounds weird but I’m not much of a jewelry girl or IRead More →

By:
On:
In: In The Garden

I have to say I really like having my own backyard chickens.  Not only do I get fresh, delicious eggs every day but they are such a big help around the place.  Some days I think they eat their weight in bugs, for which I am forever grateful.  They also help with spring clean up by scratching through the mulch and stirring it up before I have to rake it up (plus, there will be fewer bugs).  This is especially helpful on windy days!  They like to eat the young weeds and grass sprouting up, unfortunately they will also eat the plants I want to keep if IRead More →

By:
On:
In: In The Kitchen

When Brad and I first were married we lived and worked on a cattle ranch just west of Yakima.  Calves would usually start arriving late January until late March.  About mid to late April we would have to brand, ear tag and castrate the calves, check the cows to make sure everyone was healthy and paired back up, then move them out to the mountains where they grazed on the summer grass.  This whole process would take a several days and quite a few hands to help out.  It was extremely important to keep everyone well fed as this is hard, physical work.  An easy meal that turnedRead More →

By:
On:
In: In The Garden

Strawberries are the angels of the earth, innocent and sweet with green leafy wings reaching heavenward. – Terri Guillemets. Yesterday afternoon, between thunderstorms, I took a walk around the place just to see how everything is holding up and to check for damage.  I was so excited to see new green leaves popping up in our strawberry patch!  I was worried about them because I wasn’t able to get them put to bed for winter before the first freeze and snow hit last fall.  A little gentle clean up and they will be sprouting berries again soon. The strawberry is a perennial and will come back year afterRead More →

By:
On:
In: Reflections, Thoughts and Ideas

Here we are, half way through the fourth month of the new year.  I realized this morning I haven’t accomplished or even thought much about the goals I set for the year way back at the end of last December.  Not a very good track record, but for me it’s nothing new.  My husband once told me that I have really good ideas but I quit before I get anything completed, harsh to hear but so very true.  I’m sure you’ve heard the saying about the person who keeps doing the same thing over and over and expecting different results…yep that’s me.  After reading and followingRead More →

By:
On:
In: In The Kitchen

Delicious and decadent, this cake uses no flour or leavening agents but uses ground almonds and egg whites instead.  Be sure to use bittersweet chocolate and not unsweetened or semi sweet.  It goes together rather easily and can be served with whipped cream, ice cream, berries or just the powdered sugar.  I think you will enjoy this one! Flourless Chocolate Cake 4 oz. bittersweet chocolate 1 t. vanilla 1 T. strong brewed coffee or espresso 1 T. brandy 6 T. butter 1/2 c. sugar 1/2 c. ground almonds 3 large eggs, divided Preheat oven to 300•, butter a spring form pan.  Grind up fine enough almondsRead More →

By:
On:
In: In The Garden

Lilium longiflorum, better known as the Easter Lily, has been a tradition at Easter for many, many years.  With their fragrant, white trumpet shaped flowers they were introduced into the United States in 1919 when WWI soldier, Louis Houghton brought some home to the Oregon Coast from Japan.  Symbolizing purity, innocence, virtue, hope and life these beautiful white flowers were said to spring from the earth where drops of Christ’s sweat fell to the ground during His final hours of stress and deep distress. When picking out your potted Easter Lily, choose one that doesn’t have all the flowers open, make sure there are no bugsRead More →

By:
On:
In: Reflections, Thoughts and Ideas

“You’re braver than you believe, and stronger than you seem, and smarter than you think.” –A.A. Milne Spring brings renewal and renewal often brings change.  Yes, change can sometimes be unpleasant and scary, but I am learning to shift my focus to the positive.  I often find myself fighting change kicking and screaming only to realize how much happier I am afterwards.  My son doesn’t do well with change either so I encourage him to look at is as an adventure, a lesson I am trying to learn as well. This year our families have children that are spreading their wings and learning to fly on their own, and new childrenRead More →

By:
On:
In: In The Kitchen

My Grandma Sarah was a phenomenal cook and I have many of her recipes to share.  This is an oldie and one that not many people have tried.  If you are craving something sweet and creamy, give this one a try, I think you’ll like it.  It’s quick and easy to mix up and only has a few simple ingredients. Grandma Sarah’s Baked Custard 4 eggs, well beaten 1/2 cup sugar 1/4 t. salt 4 cups scalded whole milk 1/2 t. vanilla ground nutmeg Preheat oven to 350•.  Whisk together eggs, sugar and salt.  Add vanilla to the scalded milk and SLOWLY add to the egg mixtureRead More →