Spent little time working my garden this weekend. Still too cold at night to plant annuals. My rosebushes seem to be staving off black spot for now. I have some salvia that is starting to flower a bit so I’ll let the rain and the sun do their work. Hopefully next weekend will be good for planting.
It’s been a week since I’ve had the pleasure of daily life with Jean Claude and Roxie. They’ve spent time enjoying their other residence with their mom CCL. Roxie did go missing for a brief spell. She was located behind the washing machine, a favorite hiding place.
This evening I started putting out some of their toys in preparation for their return this week. Later I’ll put out their water bowl(filtered of course) and their dry food dishes. It’s interesting how easy life is when we prepare for the good – not just the bad stuff . Busy week this week, so I made mac and cheese with three cheeses…decided to leave bacon and tomatoes out. Also made Mexican pork chops – The recipe follows:
Mexican Pork Chops
Ingredients
Three or four Pork chops (m’ais oui)
One yellow onion
One small can of tomato paste
One cup of water
One can of whole kernel corn
One can of red beans (drained and washed)
Olives(the big kind)
One cup Rice ( I prefer brown rice)
Preparation
Heat oven to 350 degrees
Slice the onion into rounds and cut them in half
Season the chops with season salt and chilli pepper
Brown the onions and the chops in a pan or a skillet ( I prefer cast iron)
Remove the chops from the pan and set aside, leave the onions in the pan
Add to the pan or skillet the uncooked rice, water, tomato paste, corn(undrained), beans(drained) – Stir, season mixture to taste and then place the chops on top
Garnish with olives(LOTS) and bake at 350 degrees for 45 minutes
Cats & All That ™ 