Friday, January 8, 2010
Tuesday, January 5, 2010
HT's Photo Challenge "BRIDLE"
This week's Horsetale's Photo Challenge word was "BRIDLE". Way too cold to go out to the barn to take pics.
This headstall was hanging in the store.
I like the buckles on this one!
This headstall was hanging in the store.
I like the buckles on this one!
Monday, January 4, 2010
Macro Monday "SNOWY PINE NEEDLES"
This week's Macro Monday photo is one of my close ups of the pine trees. After the ice and sleet, the pine needles looked so fragile, with icicles hanging from each needle.
Saturday, January 2, 2010
Sunday Stills: "FOOD"
New Year's Day
January 1, 2010
Our Sunday Stills challenge this week was the word, "Food". Every year, on New Year's Day, we have our traditional pork and saurkraut for good luck. Growing up in Pennsylvania, this was a familiar dish, not only with the Germans, but with every nationality in the state. We always had a fresh pork roast, baked with saurkraut all around it.
My grandma would put a little sugar in the kraut, to take away some of the tang. (She had a little English in her. Both my dad and I love our sweets.) But my husband likes the tangy taste of the saurkraut, and so do our children, so no sugar goes in the kraut. Usually we would cook potatoes and mash them. When we serve the pork and saurkraut, you would spoon the saurkraut over the potatoes. This year, our meal was only for my husband, Tom, and I, so I quartered 6 potatoes and placed them around the pan. We had leftovers for 2 more days!
I love the New Year, and I love the memory of my grandma cooking the pork and kraut.
The recipe: very easy!
The key is to salt and pepper the fat side, and leave that side up in the pan. I usually crock pot the meat and saurkraut together, but most people like to bake the meat. We like the bagged saurkraut, not the type that comes in the cans. It has a different taste. Salt and pepper to taste. Do not let the pan dry out, so add plenty of water to keep the meat and saurkraut moist. Cover with foil, and the lid if necessary.
I would recomment doing mash potatoes on the side, and spooning the saurkraut over the potaotes and the pork.
Enjoy, and good health, good fortune, and good luck to you in 2010!
January 1, 2010
Our Sunday Stills challenge this week was the word, "Food". Every year, on New Year's Day, we have our traditional pork and saurkraut for good luck. Growing up in Pennsylvania, this was a familiar dish, not only with the Germans, but with every nationality in the state. We always had a fresh pork roast, baked with saurkraut all around it.
My grandma would put a little sugar in the kraut, to take away some of the tang. (She had a little English in her. Both my dad and I love our sweets.) But my husband likes the tangy taste of the saurkraut, and so do our children, so no sugar goes in the kraut. Usually we would cook potatoes and mash them. When we serve the pork and saurkraut, you would spoon the saurkraut over the potatoes. This year, our meal was only for my husband, Tom, and I, so I quartered 6 potatoes and placed them around the pan. We had leftovers for 2 more days!
I love the New Year, and I love the memory of my grandma cooking the pork and kraut.
The recipe: very easy!
The key is to salt and pepper the fat side, and leave that side up in the pan. I usually crock pot the meat and saurkraut together, but most people like to bake the meat. We like the bagged saurkraut, not the type that comes in the cans. It has a different taste. Salt and pepper to taste. Do not let the pan dry out, so add plenty of water to keep the meat and saurkraut moist. Cover with foil, and the lid if necessary.
I would recomment doing mash potatoes on the side, and spooning the saurkraut over the potaotes and the pork.
Enjoy, and good health, good fortune, and good luck to you in 2010!
Penn State Football
New Year's Day 2010
Penn State fans! We love our football games, and on bowl game days!
Penn State fans! We love our football games, and on bowl game days!
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