I'm Baaaack....

Well, the sweater got almost finished while we were on vacation at Black Sheep Gathering - I didn't think that the hood was big enough and I still don't have buttons for it - but Sophia and her mamma Erin came over on Tuesday to try it on before they want home to England and it is going to be splendid, and I was right - the hood was too small - you can't see how much she is swimming in the sweater, but you can see that the hood is just right size now - so I ripped it out and made it bigger - It will go with Sophia's grandma & grandpa when they go to see her in August.

I don't have my pics from Black Sheep organized quite yet, so I thought I'd share this new recipe that I made for dinner on Thursday. It is from one of those little plastic ring bound "community cookbooks" called "Kernel's Delights" a fund raiser by the Dollar's for Scholars group at Mansfield High School where I grew up. I thought it would be fun to see what recipes people had come up with - not really thinking that over the 40 years that I have been gone, there are lots of new people in town - didn't recognize but a few names - but this recipe caught my eye the other day when I was looking for something to make for dinner. I used both a sweet potato (the yellow ones) and a yam (the bright orange ones) because The Shepherd likes yams better, but the next time I make this (and I will make it again, it is YUMMY) I will only use sweet potatoes - they just had a better flavor and texture for the dish. Sorry I didn't get a picture - we were hungry and I didn't think about it until the dish was consummed and pronounced delicious.

PORK CHOPS WITH SWEET POTATOES & MANDARIN ORANGES (by Rochelle Crollard)
(I have made a few changes in her original recipe - I'll list them)

2 tsp olive oil (I used 2 Tbsp canola oil)
4 (4 oz) boneless loin pork chops - I used two thick six ounce loin chops and sliced them im 1/2 inch slices
1/4 tsp salt for seasoning the chops - I also used some garlic pepper and some Pampered chef Asian style seasoning that I have in my spice cabinet -
3-4 green onions including about 3-4 inches of the green tops - cut into 1/2 inch lengths.
1 (10 oz) can Mandarin Oranges including the juice
2 Tbsp. Soy sauce (I think I might have use 3 or 4 Tbsp)
1 large sweet potato peeled and cut into 1/2 inch cubes - I used two potatoes

In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the pork chops and sprinkle both sides with seasonings. Cook the chops, turning occasionally until nicely browned on both sides, abaout 7 minutes. Add the green onions and continue cooking until they are limp, about 2 minutes. Add the juice from the oranges to the skillet, reserving the orange segments for later. Stir in the soy sauce, sweet potato cubes and any other seasonings you might want to add. Adjust the head so the liquid simmers gently and cook 8-10 minutes longer or until the sweet potato is just tender when tested with a fork. The liquid will have cooked down to only a tablespoon or so. If the pan begins to boil dry, add a few teaspoons of water. Add the orange segments into the skillet - don't stir too much - they will disintegrate, put the lid on the skillet and continue cooking just a minute or two longer until the orange segments heat through.

I served this with a green salad and green peas - both of us really liked this dish - I will make it again for sure.

I have a beautiful Icelandic fleece from Lila that our friend Nancy gave me that I need to get to skirting and we have a Summer Solstice (one week delayed) party to go to tonight but I'll get our BSG pics organized and posted in the next day or so - It was, as always fun - and wait til you see all the fiber I bought!!! (I almost bought a spinning wheel - but decided to hold off...) Later..........