Just look at this mess!! Spent the day cleaning out from under the fish tanks and cabnets...and it still looks like a big mess..I NEED A MAID!!I hate cleaning so i dont know what made me think i should do this.Im pretty sure i need my head xrayed..im sure it was my OLDER sisters fault in some way becouse they are usually to blame for eveything i do wrong...yes im talking about you Kim and Sissie...IM TELLING MOM!!!
So i got tired of looking at it when it was so nice outside,71 degrees today..got these great photos of the trees blooming..
Special Dinner
Got this recipe watch Emeril,this is the best pock chops i ever ate..plan on making this one alot..yum..yum...yum..im not kidding..its really good.
Smothered Pork Chops:
~~~~~~~~~~~~~~~~~~
8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
2 teaspoons Essence, recipe follows
1/2 cup olive oil
1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for servingSeason both sides of the chops with the Essence. Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
Remove from the heat. Serve with either steamed white rice or rice pilaf.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme Combine all ingredients thoroughly.
Didnt get much crocheting done in the last day or two becouse its been so nice out.
Movie Review!!
Harry Potter and the goblet of fire:
This was a great movie..even better then the frist 3 in my opion..great effects and i just love the water part.It follows the Triwizard Tournaments and is super..Harry must complete them to live.fire-breathing dragon, rescue friends from the icy depths of the Black Lake, and navigate the twisting mysteries of a vast, dangerous maze.And yes a duel with Lord Voldemort himself!He is back and bigger then ever"insert evil laugh here".
I give this movie a 10 out of 10 and everyone should see it...
now i cant wait for the next one.
I would like to say a special thanks to all who looked at and replyed to my Blog..i feel very honered and blessed to have great online friends.
