MARIE'S MUSES

We are creatures of routine, Todd and I. I get up at five o’clock every morning and have my quiet time and as sure as rain I can count on him waking up and coming downstairs at eight o’clock. Our day together always begins with a good morning hug by the kitchen sink, as Jess waits patiently next to us for her morning scratch behind the ears from him. (she’s already had mine!)

It was a lovely sunny morning yesterday and as we hugged each other I noticed that the bird feeder next to the window had several starlings on it. (&^%$”*) “Oh darn,” I said, as I went to tap the window to scare them off. “There’s starlings on the feeder again.” (we call them Grackles in Canada)

“Oh,” he said, “leave them be. They’re God’s creatures too and they have as much right to feed at the Oak Cottage Hilton as anyone.” and so I did.

Afterwards though, I got to thinking. How many people do I know that are just like starlings . . . a bit showy and loud, and coming in to hoover up everything that they can get, while the getting’s good, bullying everyone else in the garden and pushing them out of the way, so they can get their fill before anyone else does. I reckon there’s more than a few! I think the next time I spot one, I ought to remind myself that they’re also one of God’s creatures and be a little bit more tolerant of them in my soul, and allow them their space in my garden, for the short time they intrude. (I don’t have it in me to be verbally intolerant of anyone!) I reckon they have their purpose as well, if only to teach me tolerance and patience!

I am always uplifted each and every time I visit Sybil’s page. She has a wonderful love for life and living and leads ever such an interesting one! Love One Another is her motto.

I love Angie. I don’t know anyone who doesn’t. I just love visiting her page and reading about her life with Keith and all that they get up to. Plus she is a really good cake decorator. Who can’t use a bit of cake in their life!

My life has been so enriched by visiting Jeanie’s pages and reading about her lovely life in the lake district and feeling her gentle spirit. Always a good read and something inspiring.

I only just discovered Laura recently. She writes in such a gentle way and seems to have such a sweet soul. Another of my daily ones to visit.

If you haven’t yet discovered the Blonde Duck you really ought to hop on to her page and give it a gander (no pun intended!). She writes the most entertaining little stories. I always leave her page with a smile. She’s very talented and I can’t believe that she hasn’t been snapped up by some publishing company already!

I really could go on and on but I don’t have the time. I don’t really like singling out a few of you to give this award to. I love all the pages I visit, or I wouldn’t be visiting them. Each one leaves me with something each and every time I visit them. So if you are one of the pages I comment on regularly, consider yourself gifted with a “You Sparkle My Day” award. Go on, You deserve it!

I sent Todd to the shops yesterday for a few things. Normally he comes back with the wrong things, (what man doesn’t!) but yesterday he did good and brought me back the loveliest pork chops. Mind you he did have the butcher cut them specially, and they did cost a bit more than I normally would have paid, but they were really lovely!

Serves 4

Crisp and golden on the outside, moist and juicy on the inside. This is another favourite around here. I can never eat this without hearing Bobby Brady (from the Brady Bunch) lisping “Pork Chopssss and Applessssausss” in his best Humphrey Bogart voice. (there isn’t a North American alive who won’t know what I am talking about!)

1 ½ to 1 ¾ pounds of pork chops ( I like the ones with the bone in if I can get them. The meat always tastes better)

¾ cup plain flour

Salt and black pepper to taste

Garlic powder to taste

2 large eggs

1 cup fine dry bread crumbs

A bit of oil for frying

1 cup applesauce, to serve (homemade or purchased)

Place the flour into a shallow dish. Beat the eggs together in another shallow dish, and put the bread crumbs in a third shallow dish.

Dust the pork chops well with some salt and black pepper on each side, and a bit of garlic powder. Working with one at a time, dredge them each in the flour, shaking off the excess. Then dip them into the egg on each side and then finally coat them in the bread crumbs, pressing them a bit to help them to adhere. Set them aside on a plate until you are done coating each one.

Pre-heat the oven to 180*C/350*F.

Heat a 12 inch, heavy skillet over moderate heat and add some cooking oil, about ¼ of an inch thick and heat that until it just shimmers. Add the pork chops and pan fry them for about six to eight minutes, turning them once, until they are golden brown on each side. Remove to a shallow baking tray. Once they are all browned and on the tray place them into the heated oven and roast them for about 7 minutes until they are completely cooked through.

Serve hot with some applesauce on the side.