Garlic and Rosemary Pork Chops

For years I followed the standard advice about nutrition and dutifully cut back on meat and just about eliminated fat - especially saturated fat. This meant leaving behind many foods from my childhood, including this one I learned from my Italian grandmother. Now that I know meat and (saturated) fats are good for us, it's happily back on the menu. 

There is no real recipe, just pork chops, garlic, rosemary and a little salt and pepper. 

Add butter, garlic and rosemary to a large, shallow pan. Heat it gently so that they don't burn

Add the pork chops and cook slowly, allowing them to infuse with the flavors of garlic, rosemary and butter

Continue cooking until the pork chops are done.


Oatmeal Chocolate Chip Cake

I was given this recipe many years ago by a relative. It's an easy, simple cake that requires no frosting so is great for picnics or lunch boxes.

Oatmeal Chocolate Chip Cake

1 3/4 C boiling water
1 c uncooked oatmeal
1 c lightly packed brown sugar
1 c granulated sugar
2 large eggs
1 3/4 c flour
1 tsp baking soda
1 T cocoa
1/2 tsp salt
12 ounces chocolate chips

Pour boiling water on oatmeal and let it stand 10 minutes. Add sugars and butter and stir until butter melts. Add eggs and mix well. Stir in remaining ingredients.

Pour batter into greased and floured 9x13 inch pan. Bake 350 degrees for 40 minutes

(Not My Usual) Chili

Our weather has the characteristics of a roller coaster this time of year. We'll have several days of temperatures in the 80s, then suddenly the clouds roll in, the temperature drops about 40 degrees and our lawns and gardens get some much needed water. Occasionally it will be in the form of snow, but this year it's been all rain.

Besides watering the garden, another thing good about cooler days is the opportunity to enjoy some of our favorite cold weather foods again before hot weather is here to stay. One of our regular favorites is chili. I recently changed the way I make it after trying a friend's version at a potluck. It was so much more popular with my family than mine is, I thought it was worth a try. It's a bit different and not very authentic I'm sure, but my family likes it, so that's what counts.

I made a few changes, like using fresh tomatoes, or substituting red peppers instead of green, but basically it's the same:


In a large pot, brown:
1 lb ground beef
2 cloves garlic, minced
1 small onion, chopped

Add the following and simmer for about an hour:
1 (16 oz.) can kidney beans, undrained
1 C. water small can diced tomatoes (I use fresh tomatoes if they are in season, or tomatoes in a carton
4 oz tomato sauce
1 T chili powder
1 tsp. garlic powder
1 tsp salt
1/2 tsp. oregano
1/2 tsp. black pepper
3/4 tsp. ground cumin
1/2 diced red pepper
1/2 C frozen corn
1/4 tsp. cayenne pepper (I skip this because my chili powder is on the hot side)

Optional, to serve: grated cheese, chopped onions, avocado, sour cream, and  tortilla chips.