Pork Chops And Applesauce

Do you like that Brady Bunch reference I made there, Kathleen? Anyway, this is a recipe for the best pork chops we have ever made. Well, that Peyton has ever made. I don't do pork chops. Apparently I tend to overcook them. Waaaay overcook them.

Peyton found this recipe in a Nancy Drew Cookbook she received years ago. Don't be fooled. They are delicious.

Just slice the onions and the lemons...

And pretend you don't see that paper towel up on the counter...

Lightly brown the pork chops...

Again...ignore the grease all over my stove...

Put everything on top of the rice, and pour the broth over it all...

Cover it with foil...

Bake it until it is all done...

And serve it up with some baked zucchini for color.

Oh. Don't forget the applesauce.

One must eat applesauce with pork chops.

Peter Brady says so.

Note:

We double the recipe.

We use thin pork chops.

We use extra rice, and we pour extra broth over top.

So...we just make more, I guess!!!

Enjoy!

Because I Want To Remember

Someday, I will sit on my front porch with my coffee and my knitting...ok...maybe not the knitting...stare out at the beautiful view, and think back to the summers when my children were young. I hope I will remember the beauty of these days that include laughter, jump rope, late morning walks, and after dinner ice cream cones. But just in case I don't...

Happy Happy Happy times...

Tucking them into my soul...

Because someday they will be sweet memories. : )

Random Photo Friday

 Before we begin...

Welcome back September. I've missed you so.

Saturday before mass we snapped a few pictures...

And my girl was all smiles.

The last week of August was fittingly cool and cozy around here.

And Flynn was happy to pull on her favorite Cinderella hoodie. : )

She is so proud making her own bed.

And I am so proud of her.

And you know what?

I don't fix a thing.

Who doesn't love a random picture of a cute pup snuggling in bed?

(Photography by Flynn.)

We are still eating zucchini.

And still loving it.

One night this week, I simply chopped some zucchini, threw it into some pasta sauce, cooked it until soft, and served it over angel hair pasta.

Sooo good.

My husband knows a lot of people.

A lot of nice people.

This week one of those nice people brought us freshly picked apples and peaches from his farm.

I may never eat a store bought apple again.

One more food pic...

My newest obsession...

A medium Mocha Frappe from McDonalds.

I should get a small.

But. Mocha Frappe.

Reason Number 2,367 why I love Blogging...

We joined together this week to light a candle and offer a prayer for the victims and responders of the horrible flooding.

Prayers will continue, I am certain. 

Happy Labor Day, my dear friends.

Our plans include hot dogs and movie marathons.

And fall decorating too!!!

Have a cozy, fun weekend with your people, and thanks for visiting!

Peach Blueberry Cobbler

We are currently taking advantage of the abundance of fresh peaches and are enjoying the last of the summer desserts. Soon it will be all about pumpkin and apple, but for now I am sharing a yummy recipe that was given to me by a friend...

Peach Blueberry Cobbler

Ingredients:

1. 1 stick butter
2. 1/2 cup milk
3. 1/2 cup sugar
4. 1 cup flour
5. 2 teaspoons baking powder
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract
8. Sliced peaches
9. Blueberries

Topping Ingredients:

1. 1 cup sugar
2. 1 cup warm water
3. 1 teaspoon cinnamon 

Directions:

Spray your pie dish with cooking spray.

Then line it with your fresh, juicy peaches and blueberries.

As many as you want!

Mix first set of ingredients together...minus the fruit... to make a batter.

Then spoon the batter over the fruit and spread it all around.

Mix the topping ingredients...sugar, water, and cinnamon...together and pour over top.

Bake at 350 degrees for 50 minutes until it is golden brown, and until your house smells amazing.

Serve warm with your favorite ice cream

Enjoy!!!!!