Aug 31, 2011

Good Food

Pork Chops with Savannah Style rice and gravy

This recipe came from David's family. I learned to make it after we were married then forgot about it and in the past year have started making it again.


Pork Chops * I use bone-in chops and debone myself*

Canned tomatoes or stewed tomatoes *I use plain tomatoes and season myself* DO NOT DRAIN

Chopped Celery

Chopped Onion

Seasoned Flour to bread chops

Salt, pepper, oregano, basil, pinch of brown sugar

Cooked Rice

1. Debone and dredge the chops in the seasoned flour.

2. Preheat a skillet with about 3 TBSP of oil

3. Fry the chops until golden on 1 side, turn and continue cooking until golden

4. While chops are cooking:

Prepare the onions and celery,

open the tomatoes and break them up into small pieces,

start rice cooking.

5. When all chops are cooked, remove from pan and keep warm

6. add the onion and celery to the pan and cook until onions are translucent

7. Add tomatoes and spices, bring to a boil

8. Add seasoning to tomato mixture and taste, adjust seasoning to your preference

9. Add chops to sauce mixture and simmer for about 15 minutes

10. Serve over the cooked rice

Aug 30, 2011

Summer is over...

and school has begun.

Our first "field trip" was to the James K Polk Historic Site.  While this is a very small museum, it is very family friendly.  The staff are very accomadating and we have never felt rushed as we meander around. 

On this trip demonstrations were going on for black smithing and pottery.  These are currently 2 of the many interests that Daniel and Sarah have.

Here is Sarah at the wheel.  This was her first time working clay on a wheel and she seemed to pick it up quickly.  The man doing the demo recommends that we start with slab work first.
This is most definately a 'not-in-the-house' activity.

This is  Daniel working the forge.