Good Morning Friend! I hope the sun rises and finds you safe and well this morning. Some friends of mine have been hunkering down from the hurricane this week and let's just send up a little prayer for them right now, ok? Some other friends of mine have children in the Winston Salem school system where a school shooting took place this week killing at least one child. Can we add them to our "thoughts and prayers" list too? Maybe that is too heavy to start our little conversation out with, but we're like old friends so I think it is ok as long as we hold each other up too. On the happy front, I've actually been able to be outside some and enjoy it lately with cooler temperatures. That September blue sky has returned to North Carolina and I think it is the prettiest of the year. It just looks a little more blue, clear and fresh. It lets me know that fall is nearly here with cooler days on the horizon. But what about the FOOD? _________________________________ This week, I haven't been able to think about much else than these Deviled Eggs. Fortunately, I've finally managed to save a few extra eggs and I think I'm going to break down and make them today. Then, I've thawed out two pork chops that I'm going to marinate in this and then grill them, I wanted to smoke them, but that isn't going to work. I've ordered a new smoker and I can't wait for it to arrive, so hopefully in the next week or two I'll have more smoker recipes ready. The baby will be here all day and he loves mashed potatoes, so I think these will go perfectly with the pork chops, don't you? If I get a chance to run by the store, I'll grab a pack of mixed greens and then make a salad with canned baby oranges, toasted pecans, dried cranberries and goat cheese. If you combine some of the sweet juice from the canned oranges with some balsamic vinegar and a touch of olive oil, you can make a really special salad dressing. Just whip it till it emulsifies. YUM! Top the whole thing with a generous sprinkle of salt and pepper! _________________________________ HOT COOKING TIP OF THE WEEK Although some of my friends here in the south might hunt me down for this next tip, I'm going to share it anyway. We generally cook beans until they are falling apart around here. I love them that way too! (Add a little bacon fat and some garlic powder and cook them all day long, YUMMY!). Anyway, I love a crisp green bean too. (No hitting, ok?). Here's how you can accomplish that with your garden fresh green beans.
BOOM! Delicious fully cooked crispy fresh beans! ______________________________ THREE LITTLE THINGS Some weeks are harder than others to find the three little things. This has been a hard week for me. Someone I've known for a very long time has lied to me repeatedly and that hurts. I don't even know what to say about it. So, I'm just going to be thankful for the good times of friendship we had and know that all things have a season and that season has passed and it's time for a new season. I didn't think this person could behave in this way, but sometimes people surprise you.
I'm especially thankful for YOU! Without you, where would I be? Nowhere! Thank you for reading this newsletter and keeping on no matter what. You are the BEST! Have a great and happy holiday weekend! See you next week in your inbox. God Willing and the Creeks Don't Rise. Wendi Unsubscribe | Update your profile | PO Box 82 , Danbury, NC 27016  |
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