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Saturday, August 15, 2020

Dress up Those Chops Julia Child's Way

Julia Child one of the worlds most famous chefs, authors and teleevision personalities was born on this day August 15th in 1912. Child's was responsible for bringing french cuisine to Americans. She was the first women to host her own cooking show on T.V. making way for the many women to follow behind. On her T.V. show she would share tips and lessons to help prepare French foods simply and easily. However, it may surprise you that Julia did not come from the country of France at all.

Julia Child was born August 15th, 1912 in Pasadena California. As Julia McWilliams she grew up with much wealth and privilege as was often demonstrated by her actions as an adult. Her father was a banker and her mother was heir to the Weston family who had owned the Paper company in Massachusetts. Her parents were civic minded and her father demanded that of his children as well. Julia attending boarding school during and during highschool would also attend a girls prep school in Northern California. While she was not great in academic work she oftn enjoyed sporting activities and was active in a number of school groups. 

One thing that often stands out in my mind about Julia Child is that she was 6 feet 2 inches tall. This made her a leader among many sporting events. After High School Julia Child would attend the same college her mom and aunt had, Smith College in Massachusetts. Following college Julia would work as a secretary til she was fired However, this would not be the end of her secretarial work

During the war Child's would volunter with the American Red Cross. Leading the Department of Stenographic Services she would work in the Aircraft Warning Service. However, while Julia Child wanted to do more and applied for the military she was denied entry because she was too tall. 

Julia would meet her husband Paul Child thru he work with the military. In 1948 the couple were both in Paris due to work allowing Julia the chance to enroll in the Le Cordon Bleu cooking school. In addition she would meet two other ladies Simone Beck and Louisette Bertholle and publish the cookbook Mastering the Art of French Cooking. The book would be published in 1961 and would launch Julia Child's cooking carreer. 

During the 1960s the Child's would return to Cambridge Massachusetts. Another rewarding opportunity would occur allowing Julia Child to host her first cooking show. The French Chef featuring recipes from her book would be shown on a station later known as PBS. The T.V show helped to build her popularity among both national and international fans. Thus allowing her to win many awards and publish many more cookbooks. 

Julia Child did not stop at just cookbooks and T.V. shows, she truly wanted others to know and share her love of food. Helping to create organizations like the American Institute of WIne and Food in 1981. Her enthusism for the love of food and desire to share it with others found her being awarded with many honorary doctorate degrees from many schools including Harvard 

Child would leave this world on August 13th , 2004 just 2 days shy of her 82nd birthday. She would leave her mark on the world one that many will never forget. Her kitchen that was featured in many cooking programs was donated to the Smithsonian National Museum of American History. 

Now It's Time TO DO Some Cooking of Your Own:


Per 1 pound of pork:
1 tsp salt
1/8 tsp pepper (I think I doubled that...I like me some pepper)
3 TB lemon juice (I didn't have any lemons so I used limes instead)
3 TB olive oil
3 parsley sprigs (didn't have any so I used a couple teaspoons of dry parsley)
1/4 tsp thyme or sage (I used sage...not a big fan of thyme)
1 bay leaf
1 clove mashed garlic

Combine all ingredients and pour over meat in a zip lock baggy. Refrigerate for a minimum of 2 hours....6 to 12 hours would be better. Turn baggy over every so often.

Cotes De Porc Poelees (a.k.a. Casserole-sauteed Pork Chops)

6 pork chops, 1" thick and marinaded
3 - 4 tablespoons pork fat, lard, or cooking oil (Yes....I put my lard to use)
2 TB butter
2 cloves garlic, halved
1/2 cup dry white wine, dry white vermouth, brown stock, beef bouillon or marinade liquid (I used vermouth)

Preheat the oven to 325' F
Dry the pork chops on a paper towel.
Heat the fat in a heavy large oven safe skillet or fireproof casserole dish over medium heat. Brown the chops on each side for 3 - 4 minutes. As they brown transfer them to a dish. You will probably have to work in batches of 2 to 3 at a time. You don't want to crowd them when you brown them....this will cause them to steam instead of brown.
Pour the fat out of the pan and discard (when it is cool and save). Add the butter and garlic to the pan. Return the chops to the pan. It's ok to overlap them. Baste them with the melted butter garlic. Cover and heat until the meat sizzles. Place the pan in the lower 3rd section of your preheated oven for 25 - 30 minutes. Once or twice during the cooking time, turn the chops over and baste with the butter and juices.
They are done when the meat juices run clear yellow with no traces of red.
Remove the chops to a hot platter.
Remove all but 2 TB of the remaining juice in the pan. Pour in the liquid (in my case, vermouth) and boil rapidly....scraping up all the good yummy crunchies off the bottom. Boil for just a few minutes until the juice has reduced down to 1/2 cup.....this is your concentrated sauce. Taste for seasoning and add salt and pepper if needed.
Pour over chops and server

recipe source < >

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Thursday, August 13, 2020

Peach Season Means Peach Recipes


Here in Southern Illinois every August we  enjoy a bountiful peach season. Fresh peaches will stay firmer during baking in recipes like this peach dump cake. After peeling peaches, slice and mix the peach slices with 2 Tbsps. sugar and allow them to sit in bowl for 30 minutes this will allow the peaches natural juices to come out. 

If you choose to use frozen peaches place a bit of sugar over top of them and allow them to defrost. Do not discard the juices after defrosting 

Canned Peaches can be used and the best for this recipe is to choose the canned peaches with heavy syrup. The liquid syrup will work as a binder that helps to blend the mix with the peaches. By being able to use canned peaches this recipe can be used any time of the year. 

Peach Dump Cake is quick and easy to make. In fact in just a few steps it is ready to go

  1. Pour three cans of the peaches (draining one) in a dish.
  2. Sprinkle cake mixture over the top of the peaches, then top with pats of butter.
  3. Bake until the top is golden brown and bubbly.

  • 3 cans peaches in heavy syrup (14-15 ounces each)
  • 1 box yellow cake mix
  • 1 teaspoon apple pie spice cinnamon or pumpkin pie spice
  • ½ cup unsalted butter room temperature, sliced into 24 slices

  • Preheat oven to 350°F. In a 9x13 dish add 2 cans of the peaches with the heavy syrup.
  • Drain the 3rd can of peaches and add just the peaches to the dish. Stir to combine.

  • Pat the mixture down lightly. Place the sliced butter squares equally over the top of the cake mix.
    Whisk together the yellow cake mix and the apple pie spice and sprinkle over the top covering all the peaches.
  • Bake for 50-60 minutes or until deep golden brown and the fruit is bubbly.
  • Let sit for 15 minutes before scooping

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Offering Plenty of Good Energy For Back To School

Back to school each year is a time that can be stressful. Because of the added stress a bit more energy may be needed. Carbohydrates supply the body with energy. Carbs as they are commonly called are broken down by the bbody into simpl sugars. These sugars circulate thru the body's bloodstream and are used as energy. They help our children to continue to be their active selves and help adults as well. While some members of the family will want to cut down on carbs at times children should continue to supplement their diets with them.

Kids are still growing and need lots of energy. Even when it is down time on a child's body the rest of the body is working hard to help them grow and become stronger. While we know that the body does a lot of movement do you realize that the brain needs to energy as well??? Carbs help children to stay alert and awake during the day and keep the brain working good. Thus allowing all children who attend school to learn and concentrate for long periods of time. 

Limiting the intake of simple carbs in the diet may seem like a great idea but for the most part they should not be cut from a childs diet completely. On way to supply our children with carbs and limit sugar is thru grains and fruits. Try this sandwich for breakfast, lunch or a quick after school pick me up 

recipe resource <>

  • 4 Slices whole wheat bread
  • 1/4 Cup Cream Cheese, divided 
  • 1 banana

Cut the banana in half for each sammie. Then cut each half into strips lengthwise. On the bread spread 2 Tbsp. cream cheese on one side of th bread and top it with 1/2 of the banana slices. Top the sammie off with another piece of bread. Now using the remaigning ingredients make another sammie. Enjoy!!!

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Wednesday, August 12, 2020

Salt Lick Potato Salad

August is traditionally the month for picnics, get togethers, family reunions and so many other places to share good food and eat as well. This is a recipe for potato salad that I borrowed from a fellow blogger I hope you enjoy  

  • 2 white onions
  • 1 cup dill pickle juice
  • 15 medium Yukon gold potatoes
  • 1 tbsp celery seed
  • 1/2 cup vinaigrette
  • 1/2 cup Salt Lick BBQ sauce
  • salt & freshly ground black pepper

  1. Chop the onions and add to a bowl. Pour in the pickle juice so that it covers the chopped onion. Marinate in the fridge overnight.

  2. Wash the potatoes and peel. Cut into one inch cubes. Boil in salted water until tender to the fork, about 15-20 minutes.

  3. Drain the water and place the potatoes in a bowl. Sprinkle with celery seed, salt and pepper. Place in the fridge until cooled and ready to serve.

  4. Mix together the vinaigrette and BBQ sauce. Drain the pickled onions. Add both to the potatoes. Toss until everything is incorporated. Taste test and serve.

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IS It TIme TO See The Eye Doctor

For our family back to school always meant it was time for our annual eye exam. We would all load in the car and drive to the local eye doctor, only an hour away and see if we needed glasses. The answer for me was yes I would have them just like my dad. But what if you do not have a plan for an annual eye exam??? Well there are a few different ways you will know that you have to go to the eye doctor:

  • if you find that your eyes are red, dry, itchy or you are seeing spots, flashes of light or floaters it is time to go to the eye doctor
  •  If you have diabetes or othr health conditions that can affect your eyes or you have a family member that has a history of a condition like diabetes or glaucoma you should go to the eye doctor
  • If the last time you saw an eye doctor to have an eye exam has been longer than a year or if you can not recall when it was you last went you should see an eye doctor. 
  • IF you have eye strain, headaches, and / or blurred vision you should see the eye doctor. 
  • if you find it hard to following a moveing target or you get motionsickness or dizzy when doing so you should see an eye doctor. 
  • If to read you find yourself holding books further away and squint or close one eye to read then you should see and eye doctor. 

Don't wait until you experience any of these 8 things before you schedule an eye exam. When was  your last visit to the eye doctor. 

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Sunday, August 9, 2020

Elvis Loved To Perform and Eat .... Try this Recipe and Eat Like a King


It would nearly be un-American to have never hard of the king of rock and roll, Elvis Presley. With song hits like "Jailhouse Rock" and "Hound Dog" the sweet sounds coming thru the radio made many swoon. The boy from Tupelo Mississippi known as Elis Presly not ony loved singing and performing his music he also had a great appetite for southern food. Perhaps the one item that he is best known for was the Peanut Butter and Banana fried sandwich. 

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  • 2 cups sliced pickles, drained
  • 1 cup buttermilk
  • 1 cup flour
  • 11/2 tbs cajun seasoning
  • 1 tsp Italian seasoning
  • 1/2 tsp cayenne
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • Peanut or vegetable oil
Spread the pickle slices over paper towels to pat completely dry. Heat 1 to 2 inches of oil to 375 F. While the oil is heating, whisk together the flour and spices. Dip the pickles in the buttermilk, then transfer to the flour mix and toss to coat. Fry them a few at a time, to avoid crowding the pan or lowering the oil temperature too much. Cook until golden brown, should take about 1 to 2 minutes. They often will flip themselves over, but you may need to help them along. Remove to fresh paper towels to drain while cooking the remaining pickles.

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Native American Influenced Soup Recipe

When Christopher Columbus Arrived in the new land there were all ready individua ls living there. These natives had lived on the land since around 1200 B.C. Becaus he thought he had reached the East Indies he named the citizens indians. Since that time many 
Native Americans have influenced the way in which America has developed. 

States such as Arizona, Kentucky, and Missouri all have names that have been derived from the language of Native Americans. Other common words such as chili, chocolate, tomato and potato are all from the Native American language. 

Recipes such as this Hamburger Soup may have been clos eto what the Native Americans may have dined on. 

  •  pound lean ground beef
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 medium potatoes peeled and diced
  • 3 ½ cups beef broth
  • 28 ounces diced tomatoes with juice
  • 1 can condensed tomato soup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Italian seasoning
  • 1 bay leaf
  • salt and pepper to taste
  • 3 cups mixed vegetables fresh or frozen

Brown onion, ground beef and garlic until no pink remains. Drain any fat.
Add potatoes, broth, tomatoes, tomato soup, Worcestershire sauce, seasoning and bay leaves. Simmer covered 10 minutes.
Stir in vegetables. Simmer 15-20 minutes or until potatoes are tender.

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Story of An American Artist --- Andy Warhola


One of my favorite American Artist is Andrew Warhola. Not only an American artist but also a film director and producer. Warhola was born August 6, 1928 and would become a leader among American pop artist. WIth influences in artistic expression, advertising and celebrity culture his art work would be in demand by the 1960s. With his painting, silkscreening, photography, film and sculptures Warhola was in demand to be an influence in the art world. Perhaps you have admired some of his art work such as the Campbell's Soup Cans in 1962 and others. 

Andy was born and raised in Pittsburg where he first attempted work as a commercial illustrator. The talent in his work led to much recognition in the 1950s. It was not only his talent but his controersial attitude towards art that drew attention. Much of his work was completed at his studio he called The Factory. At his studio much work of others was completed as well. From drag queens to playwrights many would work from the studio known as the Factory. Much of the days taboos were accepted by the owner and occured at the studio. Eventually the lifestyle would end though as Warhol would pass at a young age in his 50s. 

After his passing Andy Warhol and his strong following moved on. IN the form of exhibitions, books and documentries. In his birth city of Pittsburgh ther is now the Andy Warhol Musum HIs art work has captured large amounts of money with the most money for a single print bringing $105 million dollars. 

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