Skywatch Friday blends into a Colorful Photo Hunt Saturday and then Camera Critters Sunday via the Upper Peninsula State Fair

Skywatch Friday blends into a Colorful Photo Hunt Saturday
and then Camera Critters Sunday via the Upper Peninsula State Fair.

The bright blue sky and fluffy white clouds made a wonderful backdrop for skywatch Friday.

You can’t get more colorful than the midway at a state fair for the Photo Hunt Saturday colorful theme!

Had to have a hand dipped locally made ice cream cone as the day got warm.

With all the new babies that were born at the fair, I couldn’t think of a better entry for Camera Critters Sunday.



This big old marine and the flags also made good back drops for more skywatch pictures.

This guy was HUGE – a real Foghorn Leghorn.

They had an awesome display of antiques. These kitchen antiques truly made me appreciate today’s modern conveniences as did these garage tools for hubby.

The kids dioramas were really wonderful.



These two nose to nose were sooooooooo adorable.
And I think this guy needs a little more fiber in his diet.


They had a great sense of humor too.



The petting zoo was a big hit with all the kids!

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Glazed Stuffed Pork Chops for SITS contest

The Secret is in the Sauce is having a contest for original recipes.
Head on over to check out the rules and join in.
Here’s my entry for a juicy, crispy pork chop with a sweet and spicy bite.
Glazed Stuffed Pork Chops

4 VERY thick pork chops
8 slices oatnut bread
butter
1/2 teaspoon thyme
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/2 teaspoon ground ginger
1/4 teaspoon red pepper flakes
1/2 cup apricot pineapple jam, room temperature
1 tablespoon peach schnapps
1 large lemon, juiced

  • Preheat oven to 350°.
  • Slit each pork chop along 2 sides to create a large pocket.
  • *Toast each slice of bread well and then lightly butter.
  • Cut each piece into small squares.
  • Toss with thyme, garlic salt and pepper.
  • Stuff each pork chop with 1/3 cup of mixture.
  • Whisk together the jam, peach schnapps, red pepper flakes, ginger and lemon juice.
  • Place chops in a square greased baking dish.
  • Arrange remaining stuffing around the edges.
  • Glaze chops and stuffing tops.
  • Bake uncovered 30 minutes.
  • Turn chops, glaze chops and stuffing again. Bake another 30 minutes.

*If you prefer, prepare 1 box of stove top stuffing instead.
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Favorite Ingredient Friday ~ Salad Edition ~ Hot Wilted Greens

HOT WILTED GREENS
1 head green leaf lettuce, washed and shredded
1 large bunch green onion, sliced thin, tops too
1/2 pound bacon, browned and crumbled (save 1/2 cup bacon grease)
1/2 cup apple cider vinegar
6 tablespoons sugar
2 Worcestershire sauce

  • Toss together the shredded lettuce, green onion slices and crumbled bacon in a large salad bowl and set aside.
  • In a saucepan bring the remaining ingredients to a boil.
  • Just before serving pour the dressing over the salad and toss.
  • Serve immediately.

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Aloha Friday

In Hawaii, Aloha Friday is the day they take it easy and look forward to the weekend. So I thought that on Fridays I would participate and take it easy on posting, too. Therefore, I’ll ask a simple question for you to answer. Nothing that requires a lengthy response.

If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!

Today’s question is:
Have you ever attended the Olympics in person?

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Food for thought

One of the very nicest things about life is the way
we must regularly stop whatever it is we are doing
and devote our attention to eating.
~ Luciano Pavarotti

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Macaroni & Cheese ~ spicy style

SPICY MAC & CHEESE
1 package cheese and garlic croutons, coarsely ground (2 cups ground)
2 tablespoons butter, melted
3 cups dry elbow macaroni
3 cups whole milk, room temperature
1/2 cup butter
1 small onion, minced
1/2 cup flour
2 tablespoons Frank’s Hot sauce
1/4 teaspoon cayenne pepper
1/2 teaspoon sea salt
1/2 teaspoon white pepper
4 cups extra, extra, extra sharp cheddar cheese (16 oz. block), grated

  • Preheat oven to 350 degrees.
  • Toss crouton crumbs with melted butter and set aside.
  • Prepare macaroni and drain.
  • In large skillet melt 1/2 cup butter.
  • Add onions and saute’ until tender and slightly browned.
  • Whisk in flour until smooth.
  • Gradually add milk, stirring constantly until thick.
  • Stir in hot sauce, salt and peppers.
  • Stir in cheese until blended.
  • Toss together the macaroni and 3/4 of the bread crumbs.
  • Stir in cheese mixture until smooth.
  • Pour into lightly sprayed 9×9 stoneware.
  • Top with remaining crumbs.
  • Bake 30 minutes.

Thursday Thirteen – Bread Making Tips

13 notes on bread making dug out of grandma’s old recipe file.
  1. Flour should always be stored in a very dry place.
  2. All ingredients and utensils should be at room temperature before beginning.
  3. All liquids should be scalded and then cooled before using and adding yeast. Whole milk adds a good full flavor and better appearance to your breads while potato water adds a characteristic flavor.
  4. Knead dough on a lightly floured surface until smooth and elastic.
  5. After each addition of flour to the liquid make certain that the batter is well beaten, and do not add the last cup of flour until absolutely certain you need it.
  6. For the first dough rising, place the dough in a greased bowl and cover with cheesecloth. Put in a draft FREE spot, but do not set on radiator or direct heat source. Let rise until double in bulk.
  7. For the second dough rising, punch down after the first rising and fold the sides into the center, turn it over and let rise again, but not too long.
  8. Cut your dough into the proper proportions for bread loaves and left to rest on the bread board, covered for 10 minutes before working with it.
  9. To shape loaves fold side edges under while pressing down on the dough in order to make it longer. Tops should be crease free. Place in a greased bread pan, cover with a damp cloth, put it in a warm place and allow dough to rise to double in bulk.
  10. Always bake bread in a moderate oven. Too hot will brown the bread before it has finished baking.
  11. Bread is done when it shrinks slightly from the sides of the pan, is evenly browned and makes a hollow sound when thumped.
  12. Cool bread on a cooling rack and do not cover if you want a crispy crust.
  13. Always store in a dry and well ventilated spot.
Stay tuned for the upcoming Bread Round-Up.

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Hump Day Humor ~ Blondes

Hump Day Humor is a weekly Wednesday meme and it is
hosted by Meredith from Mercedes Rocks
This weeks theme is ‘Blondes’.

A blonde, a brunette & a redhead show up for the same job interview. The brunette is the first one to go in & after filling out the forms & going through the questions, the interviewer decides to ask her a last question, “How many D’s are there in ‘INDIANA JONES’?”

The brunette thinks for a second & responds, “One.”

The interviewer sends her back with a promise that he’ll get back to her after he had interviewed the remaining candidates.

The redhead is next. The process goes about the same & at the end, “How many D’s are there in ‘INDIANA JONES’?”

She immediately says, “One..”

The interviewer says, “OK, we’ll let you know.”

Then the blonde comes into the room, goes through the questions & finally gets asked, “How many D’s are there in ‘INDIANA JONES’?”

She gets a very serious look on her face & starts counting her fingers, muttering, “2, 4, 6… hmmm – wait… 2, 4, 6… Can I borrow your calculator please?”

After going through 15 minutes of intense calculating, she finally comes up with the answer, “Thirty two!”

The interviewer is stunned & asks her, “OK, now tell me, how the heck did you arrive at this answer?”

To hear her response to the question: “How many D’s are in ‘Indiana Jones’?”… now imagine the theme music playing here. Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun Duntada dunt dun dunt dun

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Watchin' what we eat Wednesday ~ Polynesian Chicken Pasta Salad


This cold pasta salad recipe was inspired by
Barbara’s Chicken Kebabs and rain,
we couldn’t grill so we improvised!

Polynesian Chicken Pasta Salad
2 tablespoons butter
2 large chicken breasts or 4 thighs
1 large can crushed pineapple, drained and juice saved
1 small bunch green onions sliced
2 packages top ramen (discard the seasoning packet)
SAUCE
1/4 cup pineapple juice
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/8 cup vegetable oil
1 tablespoon honey
2 heaping tablespoons brown sugar
2 teaspoons minced garlic, jar
1 teaspoon ground ginger

  • Melt butter in skillet.
  • Drain pineapple.
  • In a small bowl whisk together all the sauce ingredients.
  • When butter is frothy, add chicken pieces and immediately sear on each side.
  • Add remaining pineapple juice to skillet and continue cooking chicken until cooked through.
  • Shred or thinly slice chicken and set aside to cool.
  • Bring 4 cups water to boil.
  • Add top ramen noodles and let sit covered 5 minutes.
  • Drain noodles.
  • In large bowl toss together the noodles, onions and pineapple.
  • Add cooled chicken and sauce.
  • Toss & chill.
  • Serve over shredded lettuce.

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Recipe of the week ~ an all time favorite ~ Quiche Lorraine


1/2 pound bacon, crisply fried and crumbled
1 cup finely grated swiss cheese
1 large bunch green onions finely sliced
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

Preheat oven to 425°.

Prebake the pie crust and cool before filling.

Sprinkle the crumbled bacon, finely sliced onion and grated swiss cheese evenly into crust.

Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.

Bake 15 minutes and then reduce heat to 300° and bake an additional 35 minutes or until just golden and knife comes out clean.

Let stand 10 minutes before slicing.
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