Post #678 So Where’s He Been This Time?

November 7, 2019 at 9:02 AM | Posted in Uncategorized | Leave a comment

Getting old sucks.  Things I used to shake off in a day or two just a few years ago suddenly become more virulent and body altering.  So, the weather up here has turned towards winter – damned axial tilt! – and I just didn’t want to admit it.  I picked up a slight cold that eventually turned into pneumonia.  About two weeks ago, I woke up with a fever and a hacking cough and waited a few days before going to see a doctor.  By that time, I felt like I was on the mend, and the doctor agreed but told me to rest for the rest of the week before heading back to work.  Before that happened, the fever came back in full force and I went back to my own doctor, this time with Partner/Spouse in tow.  Between the two of us, we managed to give her a fully detailed accounting of the illness and most of the pertinent points of my medical history.

So I’m on a strong course of antibiotics and rest.  Several tubes of blood have been drawn and xrays and ultrasound are scheduled for Monday.  It looks as if all the symptoms could also be indicative of my gall bladder turning sour.  It may not be bad enough to have to remove it, but in all likelihood, it will mean that I’m going to have to adjust my diet to keep my potassium levels up, and keep my internal organs happy.  I miss being a teenager and eating two quarter pounders with cheese and a large order of fries before dinner.  After three days of the antibio, I’m starting to feel human again.  I’m still getting what I call fever flashes, but I’ll talk to the doctor about that next week.  The biggest difficulty is it all leaves me feeling weak and lethargic.

So the two tasks in front of me are to learn how to adjust my diet for 1) added potassium, and 2) gall bladder health.

Potassium is actually pretty easy to control with diet.  Everyone knows about bananas, right?  But there are a ton of other foods that are even higher in potassium, and it turns out I like most of them.  Cooked spinach, for instance has nearly twice as much potassium.  Potatoes of every kind are a great source, as long as you leave the skins intact.  Tomatoes and tomato sauce are also good, as well as oranges and orange juice.  The list goes on, so it’s a wonder that I have low potassium at all.  But there it is, so I will eat with an eye to the K.

But I also have to pay close attention to that pesky gall bladder.  I mean, what the heck is it and what does it do, anyway?  Well, first, it’s located under the liver because it works with the liver very closely.  The liver produces bile which is stored and released into the small intestine by the gall bladder.  Bile helps break down dietary fats into digestible material.  Fun thought, huh?

However, gall stones and gall sludge can inhibit the release of bile which causes back up and pain and fevers and other nastiness.  I had an infection in gall bladder when I was 19 which I didn’t get treated for quite a while because I didn’t know what was going on.  That was way before the internet, and other than the occasional stomach pains wherein it felt like a kitten was trying to claw its way out, I felt perfectly fine.  So for the last half century I’ve largely ignored it and attributed the symptoms to other things.

So then the question now becomes, what to eat and what to avoid?

Let’s start with what to avoid.  Fats.  There, I said it, and I hate it.  Now having said that, there are good fats and bad fats.  So, the bad fats are the fats we avoid in a hundred other diets for other issues.  So, the rib eye steak with the wonderful marbling and layer of sizzling fat?  Not the best.  The sirloin steak with the all the iron rich muscle fiber and next to no marbling and fat strips?  Perfect.  Hamburger with 20% fat should not be eaten.  Hamburger with 10% fat is fine.  White meat from birds is good; dark meat from birds is less so.  Some parts of the pig are great; other parts are poison (but bacon is SO tasty!)

What should be eaten?  Fresh fruits and veggies.  Legumes (beans, lentils, peas) are good.  High fiber grains, and flours are good.

Essentially, everything they’ve been telling us all along is the right thing to do.  Major adjustment in my diet?  I’m no longer eating any fried foods.  We don’t eat a lot of fried foods in our house anyway, but now they’ll be gone.  Tater Tots and fries can just as easily be baked to crispness as fried.  Corn tortillas can be dry cooked, and the meat filling can be roasted rather than fried.  You get the drift.

It’s mostly about being sensible with what we’ve known and followed/ignored since the 70s.  And if that doesn’t work, the little organ will get yanked and I’ll be forced to follow the guidelines or suffer the consequences.

One bad thing, no chocolate.  One good thing, wine is okay.  So I gotta take the bad with the good.

I’m not sure how I’ll be feeling on Sunday so there may or may not be a post.  I will certainly update as soon as I hear from the doctor about the tests on Monday and what course we’re going to take.

And now I’ll leave you with a laugh:

And as always,

Post #675 I’ve Been to Baku, Have You?

October 6, 2019 at 10:37 AM | Posted in Uncategorized | Leave a comment

During my “travel days” when I was lucky enough to see parts of the world most people don’t and experience cultures and foods I never knew existed, I got work for a few weeks in Baku, the capital city of Azerbaijan.  It’s located in the former USSR on the western shore of the Caspian sea.  It’s got a long rich history full of wars and take overs and I won’t go into it in any detail, but the different cultural influences are varied and unique.  It’s primary economy is based on oil and petroleum and due to that there is also a fairly large scientific and educational community.

We were there back in the early 2000s, and they were still feeling the impact of the break up of the USSR, but were coming out of it to a rising economy.  The city was large and bustling and crowded.  It was largely a Russian culture, but there was still a strong influence from Persia and the Jewish community.  Formula One racing had taken hold in a strong way and there were shops selling F1 paraphernalia everywhere.

We were working 8-10 hours a day and our weekends were sometimes work-filled so we didn’t get a chance to see a lot of the sites, but we did get to go to a series of restaurants around the area.  Our hotel was located on Fountain Square almost directly across the street from the only McDonald’s in the city (at the time though I’m sure there are likely more by now.  They spring up like rabbits.)  It actually made it easier to get cabs.  Since none of us knew the language nor could puzzle it out, we’d just say “McDonald’s” to the cabbie and we’d get to the hotel.

We were warned never to try to get a cab ourselves.  We either went through the hotel or the embassy guards to get them.  The joke was as soon as a son was born, they were given a driver’s license and a cab topper for their car.  Because there was no central cab authority, the honesty of the cab drivers could be suspect, and kidnappings and extortion were problematic.  It was the same walking the streets.  There was a vibrant and active night life every night of the week, but tourists could sometimes be targeted for theft.  The most popular method was for a crowd to separate tourists and “guide” the one to an alley or a nightclub to be fleeced.  It never happened to us, but we were careful to stay to well lit areas.

My hotel windows didn’t look out over the square but to the other side which I found more fascinating.  I was looking at the real town where the locals lived.  It wasn’t as dressy as the square, but it wasn’t dirty or poor looking.  One thing I noticed each morning is the locals came out about the same time (I recall it was around 6:30am) and used bundles of small, bushy sticks to clean and sweep the sidewalks and the streets in front of their buildings.  In just a few minutes, all litter and dirt was swept to the curb and picked up.  I imagined that once that was done, they went in and started breakfast and had coffee.

Near the seaside is the original city with its ancient walls and battlements.

We climbed to the top of the tower and looked at the sights.  Then we went to the markets, and on of my colleagues bought some antique rugs which he shipped home.  I’m not a rug person, but many of my colleagues were so he was happy to find some deals.  I wasn’t in the market for anything in particular and bought a set of nesting dolls for a friend, and a pashmina for my sister, which turned out to be so successful I wished I bought her two more.

The area near the hotel was definitely the touristy area and designed to be enjoyed throughout the day, but at night is came alive.

I walked for miles just staring and gawking.  The European influence was strong and the displays in the shop windows was fascinating.

My usual routine was to get home and change.  Sometimes, I’d eat at the hotel, but other times I’d wait till I walked through the area for a while.  I walked every night for a couple of hours.  I ate street food that everyone else was eating.  Or I’d stop at a restaurant and sit at a communal table and enjoy a thick stew with potatoes, or turnips, or beets, and beef or pork.  I even ate at McDonald’s a few times.  I’ve found that fast foods outside of the US seem to have a different flavor, more a local flair, and taste a little better.

One weekend evening, all three of us went to an upscale restaurant with a couple of people from the embassy.  It was a Russian restaurant, had a dark interior, and a large Russian woman in a tight purple sparkly dress wandering through the dining area crooning vampish songs in Russian (I think, I’m not a linguist.)  I noticed that she would stop occasionally to interact coquettishly with a patron.  At one point, while I was eating (pork chops with pickled cabbage and something else) she seemed to be right behind me since her voice was loud.  The others at the table were watching her, but I was more interested in my plate.  A few moments later, the guy next to me said, “You did an excellent job ignoring her.”

“Ignoring who?” I asked.

“The singer,” he replied, surprised.  “She was trying to get you to flirt with her.”

I glanced behind me but she was long gone.  “Oh, I didn’t realize she was there.”

Another time, we went to an restaurant that featured Mediterranean foods.  This was food I was familiar with and enjoyed a lot.  We spent a lot of time there relaxing and laughing.  We found out a couple of days later that my colleague’s credit card was double billed.  It took several weeks and the assistance of one of the local employees to get it corrected.

One of the poignant highlights of the trip was a small girl who hung out outside our hotel.  She was asking for money and for some reason, she took a shine to my colleague.  The two of them would banter words back and forth.  She spoke pretty good English.  She would be there every time we walked out, almost as if she knew his schedule ahead of time.  He’d give her the equivalent of $10 every time he saw her, but only after they teased each other for a few minutes.  She showed us where the locals went to have a good time, or good eats, or just enjoy the day.  On our last day there, we all pitched in and gave her about $50.

The hotel staff was very interested in making sure our stay was pleasant, but none more than the older woman who was head of the maid service.  She turned down our beds personally every night to make sure we were comfy and didn’t need anything.  She also put the chocolates on our pillows, and when she found out how much I enjoyed it, she started giving me three every night.

About a year after we were there, we found out that the local staff we had been working with had been replaced due to influence peddling.  Kind of sad.

As always,

Post #674 Random Thoughts

October 2, 2019 at 8:22 PM | Posted in Uncategorized | Leave a comment

It’s been a while since I’ve done a mid-week post so I wanted to be sure to get one done today.  Might be shorter than normal, but what the heck.  So driving to and from work every day is quite an experience these days.  The fall colors are exploding all over the place.  I won’t go on about the apples again, but I was talking to someone at work the other day and made the comment, “The best bite of an apple is always the first one.  You don’t know what to expect and it the flavor explodes in your mouth.  All the other bites pale in comparison because by then you’re used to it.”  She laughed and said I was right.  Then walked away laughing.

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I’ve got a writer friend in Australia.  We’ve never met in person, but we’ve interacted so much on line, and helped each other with our writing projects that we’re as close as if we grew up next door.  A few years ago, she was lucky enough to swing a trip to a writer’s conference in Boston.  I really wanted to get up there to see her, but I was in Arizona at the time.  We chatted online while she was here, and she made the observation about how disappointed she was that pumpkin in America didn’t taste like pumpkin she was used to.  It tasted more like cinnamon.  I laughed and explained that here anything that said pumpkin really meant pumpkin spice, and that pumpkin spice was a sweet spice blend that went into pies.  She was not impressed.  For the record, neither am I.  I prefer tacos.

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The last post I talked about staples, those items you keep on hand to make things with.  Before leaving for work, I took out a sirloin steak large enough to feed the two of us.  Typically, when that happens, we grill it on the stove with our cast iron grill pan, then have it with salad.  Or roasted potatoes.  But today, I grilled it and we had it with flour tortillas, pico de gallo, and cheese.  Kind of a mock fajita, but we enjoyed the heck out of them.  And it was all done with the things we nearly always have on hand.  Part of it was even leftover from last night’s Taco Tuesday!

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I was talking to a woman at work today and she was saying she wanted to learn more about meringues.  She’s been watching a lot of The Great British Bake Off and has been fascinated with the way they’re made and the variations.  The only one she hasn’t tried yet is the Italian meringue.  I told her it was my favorite.  I once made America’s Test Kitchen’s Mile High Lemon Pie with the Italian meringue.  She asked if the heated sugar cooked the egg whites and if that made it taste funny.  I told her it tasted like whipped marshmallows.  She seemed to like that.

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I’m a peppermint loving guy.  I love the smell; I love the taste; I love the impact.  I have a bowl of peppermint Lifesavers in my office and it keeps the smell of peppermint going all the time.  Peppermint is an astringent so it cleans really well, too.  I have peppermint shampoo, body wash, deodorant, toothpaste, and shaving lotion.  Several years ago, I learned a recipe to make my own peppermint candy.  Soften 8oz of cream cheese and whip it in a large bowl.  Add a tsp of peppermint extract and blend thoroughly.  Add two cups of powdered sugar, then keep adding powdered sugar in half-cup increments to make a very stiff dough.  Total should be about 4-5 cups.  If you like a stronger peppermint flavor up the amount to 2 tsp, but don’t go more than that because the flavor gets stronger over time.  Roll the dough out and cut into small shapes.  Dip them or drizzle them with chocolate and leave to air dry until completely dry.  You can also color them.  I made these for Christmas one year, and my sister in law insisted the blue ones tasted the best.  Go figure.

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I had a blueberry scone for breakfast today.  We bought them at the grocery store, so it wasn’t terribly fresh, but it tasted like a scone is supposed to.  I wish I could get mine to rise the same way.  But the star was the blueberries.  They were locally sourced, perfectly ripe, and there were a TON in this scone!  Every single bite was blueberry heaven.  Blueberries are one of my favorite, partly because they were the first berry I learned to identify as a kid.  I used to keep frozen blueberries around to throw a handful into anything going on.  My favorite was blueberries in salad.  Tastes so good.

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Well that’s what I got for tonight.  Random, rambling thoughts.  Any of you out there got any random thoughts to share?  Let us all know!

As always,

Post #672 That Second Meal

September 22, 2019 at 11:12 AM | Posted in Uncategorized | Leave a comment

It’s often been said that to stay fit and healthy you should eat breakfast like a king, lunch like a prince, and dinner like a pauper.  It means that most of the calories you take in for the day should come early so you have time to work them off.  Don’t glut yourself at the end of the day.  I’ve always found that if I eat small, frequent meals during the day, I very seldom ever wake up hungry.  Those few times I do wake up hungry, I generally feel behind the calorie curve and work to “catch up” all day.  I’ve written about breakfast a few times on the blog.  Lord knows, I’m constantly writing about the evening meal.  I don’t think I’ve ever written specifically about lunch, and the meals that are associated with it.

There are many associations I have with the meal time of Lunch.  Mostly, it’s sandwiches and chips.  It goes back to childhood and what my mom would feed us at noon, or pack in our lunch bags.  It was usually PBJ, but there was also baloney and mustard and sometimes cheese.  During the colder months, a bowl of soup would accompany the sandwich.  We bought school lunches quite a bit, too, and I always got some form of a sandwich along with chips and a drink.  So, even now, in my sixth decade, I’m a sandwich kind of guy.

Once I started working and career building, lunch was that intrusion in the middle of the day.  The places I worked mostly didn’t have lunch facilities so I was forced to go out to get something.  Fast food became the de facto lunch and burgers and fries the substitute for sandwich and chips.  Then I started bringing leftovers from dinner the previous night, and changed my thinking to include salads.

Now, I work in a hospital.  Don’t worry; I’m in admin not patient care, and the job I do, while important, does not impact lives.  And the hospital has a cafeteria where we can buy breakfast, lunch, or dinner.  They always have pre-made things available, as well as a salad bar, and hot foods, snacks, bars, coffees, etc.  The worst part is we can pay for things either with cash, card, or our employee badge.  If we use our badge, it’s automatically deducted from our paycheck.  Since we don’t see it, it can build up with alarming speed.  When I first started working there, I tried the hot meals a couple of times, then tried the sandwich bar where they will make subs in the same manner as a sub shop.  Now, I just bring my lunch.  It’s easier, cheaper, and I don’t have to think about it.

So guess what I bring a lot of?  If you guessed sandwiches, you’d be right.

Except I often bring leftovers from dinner.  And I bring salads.  And I make things specifically to bring for lunch.

For instance, today I am making a package soup that’s one of my favorites.  It’s from Bear Creek and this particular one is tough to find.  When I see it, I usually grab a few of them.

It’s Creamy Wild Rice, but it uses no cream that I’ve found.  It makes a half gallon of the most flavorful soup ever in only a half hour.  I like it just as it is, but I also doctor it up.  Today, I’m adding some chopped up fresh chicken breast to cook in the soup.  In the past, I’ve added sliced fresh mushrooms (the cafeteria also makes a wild rice and mushroom soup, but I haven’t tried it yet.)  Once it’s cooled, I’ll divide it into containers and freeze them.  This company also makes pasta packages, but I haven’t tried them yet.  There other soups are good, too, but I don’t recommend the single-serving instant packages.  They don’t have the same long-cooked flavor.

Sometimes, when we’re having BLT Grandes for dinner, we’ll make plenty of extra bacon so we can take it to work for lunch.  I’ve discovered that if I want another BLT for lunch I should NOT put the tomatoes in it until I’m ready to eat.  The bread will turn to slime if left with the tomatoes for too long.  Even toasting won’t help.  And since the tomato harvest was so good in this area, the ripe tomatoes were plentiful, and the soggy bread was too.

The salad packages in the grocery store are excellent for side dinner salads, but they are also excellent for lunch salads.  We make them up just before leaving for work, and they’re perfect at lunch time.  We usually add extra veggies, cheese, and some meat or boiled eggs.  Partner/Spouse likes the chop salads, too, and will add plenty of extra stuff to get them to his liking.

One things we’ve been exploring recently are the instant pasta side dishes.  You have to read ingredients carefully and find ones that will work well with your particular dietary needs.  We make them the night before and doctor them up as we like.  Once they’ve cooled, they go into a container and into the fridge.  The next day, he will use a microwave to heat it up, but I just eat it cold directly out of the bowl.  I’m strange like that.  So far, I’ve tried just one that was chicken gravy over pasta with some herbs and some chopped chicken I added.  It was good-ish.

I also like to do things like crackers and cheese.  But I want cheese with flavor, and I want high quality crackers.  And I like to have cherry tomatoes, celery, and grapes with it when possible.

So what are your go to lunch meals?

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This is an aside, but I have to tell you about it.  We went for a drive yesterday with no real plan or destination in mind and ended up in Stowe.  They were having an art festival and it was crowded and parking was impossible so we just went through without stopping.  But we found a year-round “farmer’s market” that we stopped at.  It was really more of an organic grocery store with whatever fresh local vegetables were available.

I found a basket of small tomatoes that were red and ripe so I got them.  You know, me and tomatoes, right?  They were much larger than cherry tomatoes, about the size of a golf ball and a half.  They are perfectly round and the flavor was so good!  I ate one in the car, and two more later in the afternoon.  So they’re going into lunches this week!-

Feel free to share far and wide, and as always,

Post #671 End of the Harvest

September 15, 2019 at 3:36 PM | Posted in Uncategorized | 1 Comment

So middle of September.  In my family that always meant my little brother’s birthday was just a few days away.  But for agrarian type folks, it means the end of the harvest.  Around here, because the planting started late, and the summer was so fine, it means no one really knows exactly when the last harvest will be except soon.  The nights have gotten pretty chill, and we’ve stopped using a/c during the day.  One day last week, we considered putting the furnace on because we were both cold.  We didn’t, and when we got up the next day, the warmth had returned.  That’s the odd thing about weather; you just can’t predict it, or rely on it.  Even the harvest fairs are slowing down.  For a while, there were three or four every weekend and you either tried to go to all of them see very little of each, or you picked one and saw the whole thing in a day.  But now, if there’s one on a weekend, you’re surprised.

You recall all the plants and herbs and veggies we had growing in containers on the porch and around the porch?  Well, it’s time to start deciding their fate.  Last weekend, I got rid of the tomatillos.  Partly because they were only doing okay, not thriving; and partly because our inexperience did not tell us if what we were able to get off the plant was actually a usable product.  Ours did not look like what we got in the markets.  This weekend, I got rid of everything else.  I cut back my peppermint completely about mid-week, and by this weekend it was starting to grow back!  The cherry tomatoes started to die back despite the watering and sunshine, and the tomatoes themselves were small and split.  So those went away today.  The plum tomatoes gave up a ton of green tomatoes, but none of them ever ripened properly.  They turned orange, but never turned red.  So they went away today.  However, that took nearly a half hour!  The way I had planted that one, I put in a corner near the yellow/red rose bush.  That rose bush also had Morning Glories in the pot to grow up the porch railing.  The rose did well, the Morning Glories did okay although they never blossomed (they went away today, too), but the plum tomatoes never really thrived.  At first.  Then, suddenly out of nowhere, they turned into the vine-like plant they are touted to be and took over that entire corner of the porch.  The guy who cuts our grass only ever touched that area sparingly because he didn’t want to hurt anything growing there despite us telling him not to worry about it, so the grass and weeds were tall and rangy too.  Those tomatoes were everywhere!  There had to be four dozen on that one plant alone, and the tendrils of the vine were seven to eight feet long.  And still not a ripe tomato anywhere, even though the plant itself was going into hibernation mode.  Maybe if I’d left it alone for another couple of weeks it would have exploded with ripe fruit the same way the cherry tomatoes did, but by the time I thought that might be an option, it was too late since the clippers had already done their work.

If I was a farmer, all these plants would have been plowed under to provide nourishment for the soil.  Mine just went into the trash bin.  Soon we’re going to have to start composting.  State Law.  But that’s for another day.

We had also talked about which plants we wanted to winter over in the house.  We have a jasmine plant that’s started doing well so that’s being wintered inside.  We also have a gardenia that someone in Rhode Island gave us that’s been doing so well we want to keep it going so inside for that one.  Partner/Spouse bought a plumeria which started liking what was going on so we’re keeping that one going inside.  But I got rid of all the bachelor buttons, and sweet pea.  The buttons did great, but it was end of their life span.  They’ll be back on their own, but I can always get more seeds if I want.  The sweet pea is going to the back yard next year.  I’ve got plans for a veggie garden back there.  I also got rid of the unidentified plants next to the steps.  The herbs also went to the trash bin.  We had plans at the beginning of summer to harvest the herbs as they matured, but the bees kept feeding from the blossoms and since they needed it more than we did, we left the herbs to them.  But the bees are going to sleep, so the herbs went to the trash.

All this left the porch looking naked.  So we got some Autumn plants.  We got mums.

Fall colors and everything!  They were just replanted this afternoon, so they’ll start thriving and looking good soon.  And I salvaged one other plant that we’ve liked for a long time.  This is one that we were introduced to by my sister in Tucson.  It’s called Strawberry Fields.  It’s like a red thistle.  When there are a lot of them, they can be breathtaking.  The blossoms look a little like strawberries, so there’s the name.

We’ve got just the one pot of them, but neighbors walking by keep commenting on how pretty they are.  They like sun and water and are self-seeding.  So next year, I’m going to mix them with the bachelor buttons and see what happens.

Before I got into the farmer zone, though, we both got into the harvest mode.  Partner/Spouse has been dabbling with canning and preserves.  He made some amazing cold-packed pickles about a month ago and has been itching to try something else.  Apples are in season right now and that gave him the idea to make his grandmother’s apple butter.  So we went to one of the local orchards and bought apple stuff.

We got apple cider.  We got apple donuts.  We got four varieties of apples.  We got a bagful of apples to make apple butter.  We got two pears!  We got a two quart jar of cherry pie filling (which I’m going to eat not in a pie!)  We even talked to an old gent for a couple of minutes who was the farm’s very first customer ever (11 years ago).  There were little kids trying to pick apples from a tree.  There were bigger kids getting “lost” in a corn maze.  There was a middle-aged woman running from a large house across the road (dirt, of course) with bags of freshly made apple donuts.  It was quite a scene, and just what we expected.  It was a bit of a drive from our place, but completely enjoyable throughout.  Then we stopped at a hardware store to get an apple peeler/corer.  He couldn’t get it to work right, so he did it by hand.

I also got an apple cookbook because, well, I’m me and we had apples!

We each ate an apple as we were driving away from the farm.  If you’ve never had an apple picked right off the tree and still chilled from the overnight air, you’re missing one of life’s pleasures.  It was delicious.

The cookbook reminded me of one flavor combination that I’d forgotten about – apples and onions.  Pork and apples is a match made in culinary paradise.  Who hasn’t liked pork chops and apple sauce?  But I used to make pork loin with fried apples and onions.  It’s so easy.

Bake a pork loin in your favorite manner but in an open pan.  When the pork is done and still juicy, set it aside covered, and put the pan on the stove top on medium-low heat.  Add a little water or stock to the pan to loosen the brown bits  in the pan.  While that is heating, core an apple and slice into wedges and set aside.  Next, peel and slice an onion thinly.  When the pan is ready and all brown bits are loosened, add the onion and stir.  Cook the onion until softened and brown.  Do not add any more liquid to the pan, but add the apples.  Toss and coat the apples with the onions and cook until the apples just start to get soft.  Do not allow them to get mushy.  Take off the heat, but do not cover (that will make the apples mushy.)  Slice the pork onto a serving plate and spoon the onion and apple mixture over the pork.  Add salt and pepper to taste.

I’ll let you know how the apple butter turns out and what we do with the rest of the apples.  I’m thinking of drying some of them into apple chips.

What would you do with a bunch of apples sitting around?  Feel free to share the post far and wide.

As always,

 

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