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Out Of the Mouth of Babes

 

I love my library. They always have these neat displays of books. I found a great one in the Mother’s Day arrangement last week:

Always Accept Me for Who I Am: Instructions from Teenagers on Raising the Perfect Parent by 147 Teens Who Know, compiled by J. S. Salt.

It has a 1999 copyright date. Why had I never seen or heard of this book before? It was hilarious, poignant, and wise in turn. It is simply a book of advice or pleas in their own words from teenagers to their parents.

If you ever wanted to get into the mind of your teenager I think this is about as close as you will ever get.

I’ll be quiet and just share a few of the words of wisdom with you.

Tell me about yourself and your mistakes so I don’t feel so tiny in your presence.

Always listen to me, no matter how busy you are.

Once, just for 30 minutes, sit down and watch a whole episode of my favorite TV show and only then say whether it is a stupid show or not.

Don’t pressure me so much on the future while I’m still trying to figure out the present.

Try not to make every comment a lecture about life.

Show me the way not only through what you DID that was great, but also by the mistakes that devastated you.

Be more open about your feelings so I can be more open about mine.

Don’t try to fix things all the time……….just be there for me.

Try not to hate the things that I like because sooner or later I’ll grow out of it.

Support my dreams and ambitions instead of praying that I’ll live up to yours.

This is just a very small sampling of the gems of wisdom in this book. And for those of you who are not parents, it is just a fun enjoyable read.

Featured Recipe        Baked Pork Chops with Rice

I love this recipe. It is a bit more expensive than I like to post. But it is so worth it. I seldom like too many flavors in the same recipe, Just too over powering for me. But I love this cookbook and I love Henry Creel so I tried it. It is just heavenly.

It is very easy and is fairly quick enough you could even fix it on a week night.

The recipe comes from, Cooking for One Is Fun by Henry Lewis Creel; NYT Books, 1976. All I did was increase the ingredients from ‘for one’ to ‘for three.’ You could add a fourth chop or even double the recipe.

I hope you like it as much as I do.

This is what you will need for 3 people:

3 pork chops

3 tablespoons chopped onions

¾ cup dry rice, not instant

½ teaspoon sage

½ teaspoon thyme

½ teaspoon oregano

1 can diced tomatoes

1 cup chicken broth

3 teaspoons parsley

Salt and pepper to taste

Here is what you do:

NOTE: It is best to have thick cut chops for this recipe. If not, you will need to adjust the cooking time. See complete NOTE below.

Cut the fat from the pork chop, dice, and render it in a casserole. 

NOTES: Pork these days does not have much fat. I could not find much to cut off. Different breeding and husbandry techniques has made pork today much leaner. As you can see from the picture below, I got no fat. So I added about 1 teaspoon of lard. You could use any oil you like. This adds less than $0.05 cents extra cost to the dish.

Little excess fat to cut off the chops.

No fat rendered. So added lard. You can use any oil you wish.

Salt and pepper the pork chops on both sides.

Brown the chops in the lard on both sides.

While the chops are browning chop the onion.

Also combine the sage, thyme and oregano in a bowl.

Remove the pork chops from the casserole. You can see from the picture below, I have gotten everything else ready to go into the casserole when needed.

Add the onion to the casserole. The casserole was so dry I had to add a bit more lard. Stir for a minute or two.

Add the herb mix to the onions and stir in well.

Add the rice and stir in to the onion and herb mixture.

When the herbs and rice are mixed well together add the tomatoes and the chicken broth and mix well.

Add the pork chops and then place a lid on top.

And bake covered at 350 degrees for about 1 hour.  NOTE on THIN CHOPS: If you have thin pork chops adjust baking time accordingly or your chops will come out very dry. However, you will have to keep the rice in the oven until it absorbs the water and is cooked through.

When the liquid is just about all absorbed remove the casserole from oven and let sit uncovered for about 5 minutes.

While the pork chops are resting chop the parsley.

Then place the pork chops on a bed of rice, top with the parsley, and serve with a salad.

Bon Appetit!!!!!

Cost   

3 pork chops                          $8.64

3 tbspns onions                      $0.19 

¾ cup dry rice                        $0.36

½ teaspoon sage                    $0.13

½ teaspoon thyme                  $0.10

½ teaspoon oregano               $0.24

1 can diced tomatoes               $0.99

1 cup chicken broth                  $0.55

3 teaspoons parsley                 $0.11

Total Cost = $11.31

Cost per person = $3.77

COMMENT OF THE WEEK

I forgot the Comment of the Week yesterday. So I am including it in today’s post. This comment comes from Maureen and is about the Bacon Onion and Cheese Pizza Squares:

“I love pizza.  I am always on a diet so I never cut more than 4 pieces.  I’m not a huge fan of bacon but I love a bacony taste.  I’ll give this one a try.”

Thanks for all of your comments. I love them all. It is always hard to pick just one.

Quote of the Day

You can’t legislate intelligence and common sense into people.

Will Rogers 

VVVV

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