Lemon Thyme Bars

Posted on September 5, 2019 by Our Growing Paynes

Lemon Thyme Bars were requested by my daughter for her first care package and I was happy to oblige. It is also the start of settling all of us into the next chapter with her off to college. What an adjustment it has turned out to be. I knew it would be hard, we’re not heartless and we like having her around but we’re not helicopter parents either. Turns out, that doesn’t make any difference whatsoever!

Move in day was quite the event with the heat index at 107F/42C but I was impressed with how the college handled everything with volunteers and plenty of water stations. They even had in the schedule the time parents should say goodbye. During that time they did tell us tales of velcro parents not wanting to leave on the first day. Can you imagine? So of course we teased our daughter asking her to text every five minutes, text after she falls asleep, before she wakes, etc. She was ready for us to leave after that. LOL.

Thankfully, she has settled in and she is doing very well. That doesn’t mean she isn’t happy to receive care packages and home baked goods. When she requested these Lemon Thyme Bars I was surprised to realise I hadn’t made these before. Which is silly as they are very easy to make and a lovely treat.

Technique for Lemon Thyme Bars

Preheat the oven to 350F/175C.

Using your fingers or a pastry fork, blend the butter, flour, sugar and thyme to make a crumbly mix that will stick together when gently pressed.

Press into a baking pan 9″ x 13″. Make sure there aren’t any holes.

Bake 15-20 minutes until golden. It won’t be overly firm while really hot. I wanted the shortbread on the softer side so I only baked it for 15 minutes. The longer you bake at this stage the crispier it will be in the final result.

Whisk the lemon juice and eggs together. In another bowl, mix the sugar and flour together.

Pour the lemon egg mixture into the flour and sugar. Whisk well to remove any lumps. Pour over the shortbread. Bake for 20 minutes. Remove from the oven and let cool. The lemon will set as it cools.

Dust with powdered/confectioner’s sugar to serve.

Of course, I had made these on a Thursday without thinking about the travel time for shipping as it was coming up on a holiday weekend. Turns out, our daughter is considered in the middle of nowhere according to the Post Office. Fortunately, they arrived several days later in good condition. I’ll have to do my baking at the beginning of the week from now on.

Lemon Thyme Bars

The flavours of summer in a delicous baked treat

Course Dessert

Cuisine American

Keyword Lemon Thyme Bars

Prep Time 10 minutes

Cook Time 40 minutes

Author Our Growing Paynes

Ingredients

Shortbread

1 cup softened butter
1/2 cup sugar
2 cups all purpose flour
2-4 tsp fresh, chopped thyme

Lemon Mixture

4 eggs, beaten
4 tbsp lemon juice
1 1/2 cup sugar
1/4 cup all purpose flour

Finishing

powdered sugar to dust over bars

Instructions

Preheat oven to 350F/175C

Shortbread

Using your fingers or a pastry fork, blend the shortbread ingredients together until it becomes crumbly but will stick together when gently pressed.
Press into the baking pan (9" x 13") making sure there aren't any holes. Bake 15-20 minutes until golden. The less you bake, the softer the shortbread will be when the bars are cooled.

Lemon Mixture

Whisk the dry ingredients together in a bowl. In another bowl, whisk the wet ingredients. Pour the lemon mixture into the dry ingredients. Whisk until there are no more lumps.
Pour the mixture over the shortbread and bake for 20 minutes. Allow to cool completely before removing from baking pan. Dust with the powdered sugar to serve.

Mushroom and Feta over Salad

Posted on May 30, 2019 by Our Growing Paynes

I do seem to be on a mushroom kick, not just the vegetarian kick. Growing up, the only mushroom I was really exposed to was the button mushroom. Not to knock it, because that type is fine, but there really is such a variety to choose from. Different “meatiness” and flavours which can make dishes exciting. We were at the library a few weeks ago and my husband found a cookery book by Yotam Ottolenghi called Ottolenghi Simple. I love his approach to food. His recipe featuring mushroom and feta caught my eye so here is my version. It’s not too different from his though I adjusted the amounts of the ingredients a little here and there. I also added garlic because I love it paired with mushrooms and thyme.

When making this dish, try to find as many different varieties of mushrooms as you can. It should celebrate them. I was unlucky as when I went there wasn’t any variety! So strange as I can usually find about 5 types.

Technique for Mushroom and Feta

I think I found the smallest shiitake in the world!

Prep the ingredients prior to starting to cook, including the bulger wheat, as it does not take long to cook. The original recipe calls for adding salt and pepper to the bulger before soaking but I decided not to do that. I’m a huge lover of salt but I knew there would be plenty of that flavour from the feta and I seasoned the mushrooms as they cooked.

In a skillet, heat up 2 tablespoons of the olive oil and cook the onions for several minutes until they soften and begin to caramelise. Add 1/2 teaspoon of the cumin seeds. Stir and keep an eye on the seeds. You don’t want them to burn but you do want them to brown. Remove the onion and seeds, set aside.

If need be, add a bit more olive oil and then sauté the mushrooms. Once they begin to brown add the garlic. Cook for a couple of minutes then add another 1/2 teaspoon of cumin seed and the thyme. Again cook for a couple of minutes.

Add the balsamic vinegar and stir. This will reduce and absorb quite quickly. Add the rest of the ingredients, including the onions, and let warm through, about a minute. Spoon over mixed lettuce and garnish with more fresh dill. Serve immediately.

We really enjoyed this dish and I’m going to add this as a choice for the food bowls we do for lunch. Hopefully I’ll have better choice with the mushrooms.

Mushroom and Feta

Mushrooms flavoured with thyme and dill, accompanied by feta over lettuce.

Course Main Course

Cuisine Mediterranean

Keyword Mushroom and Feta

Prep Time 15 minutes

Cook Time 15 minutes

Servings 2

Author Our Growing Paynes

Ingredients

1/3 cup bulger wheat
boiling water, enough to cover the bulger wheat
3-4 tbsp olive oil
1/2 cup finely sliced red onion
1 tsp cumin seed
1-1 1/2 cups sliced mixed mushrooms
3 cloves of garlic, coarsely chopped
sea salt and freshly ground pepper to taste
1 tbsp fresh thyme leaves
2 tbsp balsamic vinegar
1/2 cup fresh chopped dill
1/2 cup crumbled feta cheese
1-2 tsp red pepper flakes
2 cups mixed lettuce

Instructions

Place the bulger wheat into a bowl and cover with boiling water until the water is an inch over the wheat. The bulger wheat will expand by quite a bit. Keep covered by a tea towel until all the water is absorbed.
Heat 2 tablespoons of olive oil on medium-high heat in a skillet and add the onion. Cook until it starts to soften and caramelise. Should take about 7 minutes. Add 1/2 teaspoon of cumin seed. Cook, careful not to burn, until they are nicely browned. This will only take a couple of minutes. Remove the mixture from the skillet and set aside.
If needed, add a bit more olive oil. Heat on high and add the mushrooms. Because the olive oil has a low smoke point, keep an eye on it and lower to medium-high if it starts to catch. When the mushrooms start to brown, add the garlic. Season with sea salt and freshly ground pepper. Cook for a few minutes.
Add the thyme and the rest of the cumin seeds. Stir well and again cook for a few minutes.
Add the balsamic vinegar while stirring. This will reduce and absorb quickly. Add all the other ingredients including the onion mixture. Allow it to warm through.
To serve, divide the lettuce between 2 plates, top with the mushroom mixture and garnish with fresh dill.

Cream of Mushroom Soup

Posted on October 18, 2018 by Our Growing Paynes

Quick as a flash we are firmly in soup weather. Last night we had a frost and surrounding towns had a dusting of snow. I am so not ready for winter but Mother Nature doesn’t want to listen to me. She doesn’t want to listen to the pepper plants either. I will be pickling and preserving as much as I can this week so they won’t go to waste. My Hot Pepper Jelly is first up.

At the end of my in-laws visit we did a tapas night and I planned way too many dishes, enough for an army, so there were many mushrooms leftover and I needed to use. I thought cream of mushroom soup would fit the hearty bill for the cold weather. This is so incredibly easy to make and the flavours are so good! Perfect to have in your dinner “toolbox” when life gets crazy.

Technique for Cream of Mushroom Soup:

Prep all your ingredients before cooking. Slice the mushrooms so that they are somewhat chunky.

In a saucepan, melt the butter and begin to brown the mushrooms. Do this for several minutes, the longer you do it the more flavour you will get. Once they start to brown add the onion. Allow them to become translucent. Then add the garlic and fresh thyme.

Cook for a couple of minutes. If the mushrooms have sucked up too much butter add a bit more to make a roux with the flour. Add the flour and cook for another couple of minutes.

Slowly add the beer as it can get really fizzy.

Add the veg bouillon and bring to a simmer. Season with sea salt and pepper. Simmer until just before dinner.

Add the cream and serve immediately.

My husband made delicious Ciabatta to go along with it.

Cream of Mushroom Soup

A hearty soup for the cold nights. Perfect when you are having a busy week.

Course Soup

Cuisine American

Keyword Cream of Mushroom Soup

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 6 people

Author Our Growing Paynes

Ingredients

2 cup mushrooms, sliced
3 tbsp butter
1 cup onion, sliced
2-3 cloves of garlic, finely chopped
2 teaspoons fresh thyme
2 heaping tbsp flour
1 cup wheat beer 8oz
2 cups vegetable bouillon
1 cup heavy cream
pinch sea salt
pinch ground black pepper

Instructions

Melt the butter in a saucepan. Add the mushrooms and cook for several minutes to brown the mushrooms. Then add the onions. Cook until the onions are translucent.
Add the garlic and thyme and cook for a couple of minutes. If the mushrooms have soaked up too much butter add a bit more before adding the flour. Cook again for a few minutes then add the beer. Bring to a simmer.
Add the vegetable bouillon. Season with the sea salt and pepper. Simmer until it's near dinner time. Add the cream then and bring back up to a simmer. Serve with crusty bread.

Pork Pie with Apple and Thyme

Posted on October 11, 2018 by Our Growing Paynes

Those that have followed my blog for awhile know I have a list of food I like to eat when we go back home to the UK. Fish and chips, sausage rolls and pork pie. Obviously I don’t eat them the entire time we’re there, I have to fit in the plane seat on the way back. But I do get through the list!

It’s been on my to do list to make homemade pork pie for quite awhile now. When my father in law mentioned that he loves pork pie as well I decided now was the time. They’ve gone home now and it’s strange not to have them here. We really enjoy visiting with them. Holidays seem to go by way too fast. We are already planning the next few visits and the way time flies, well it won’t be long.

Technique for the pork pie filling:

Now, I won’t lie, this is a time consuming dish. Worth it, but yes it will take awhile. Mainly because of finely chopping the meat. I didn’t want to use mince for this.

The recipe I used as a guide was from the BBC for Raised Pork Pie but with my twist. As it is apple picking season, any excuse to use up the apples will do. Pork goes really well with sage, thyme and apple. Finely chop the meat, apple and garlic. When you chop the meat remove any hard fat. You do want a balance of fat but you want that fat to render into the meat when cooking. Add the herbs, sea salt and pepper.

Mix well and set aside.

Technique for pastry:

Next prepare the baking tin. I used an 8″/20cm springform pan and lined the bottom with parchment paper. In a saucepan melt the butter in the water. Bring it to a high simmer but don’t boil.

In a large mixing bowl add the flour and make a well. Carefully pour the liquid into the flour.

Mix well with a spatula or wooden spoon. When it becomes cohesive turn it out on a floured surface.

This will be fiddly! Make no mistake. Knead for a minute or so then divide it 1/3 and 2/3. Cover and set aside the 1/3. Flour the rolling pin to minimise the stickiness. Roll out the pastry out thinly. Fold it into a quarter.

This helps get it into the pan a bit easier. Gently unfold it and press it up the sides. Make sure there aren’t any holes or cracks. Use your knuckles as nails are not your friends here! Add the filling pressing it firmly into the pastry.

Roll out the remaining pastry then lay it on top of the pie. Pinch the ends together and take a wooden spoon and poke the end in to make a hole in the top.

Bake for 30 minutes at 350F/180C. Reduce the heat to 325F/160C and bake for 90 more minutes. Beat the egg and brush the top of the pie with the egg.

Bake for 20 more minutes. Let cool. In a small saucepan add the chicken stock and thyme. Bring to a boil and add the gelatin. Allow to cool to room temperature.

Remove the thyme. Using a funnel, gradually add the stock liquid to the pie. This takes awhile as you don’t want the liquid to overflow.

Allow the whole pie to chill in the fridge overnight.

Serve with a side salad. On the table we had salad cream, brown sauce, coleman’s mustard and branston pickle. Can’t get more English than that! 🙂

Pork Pie with Apple and Thyme

A classic English dish with a twist of apple and thyme

Course Main Course

Cuisine English

Keyword Pork Pie

Prep Time 1 hour

Cook Time 1 hour 50 minutes

Total Time 2 hours 50 minutes

Servings 8

Author Our Growing Paynes

Ingredients

Filling

2.25 lbs pork shoulder/butt 1000 grams
1/2 lb pork belly 200 grams
1 large apple
2-3 cloves garlic, finely chopped
2 tsp fresh thyme
2 tsp fresh sage
pinch sea salt
1/2 tsp fresh ground black pepper

Pastry

575g all purpose flour
200 grams salted butter
220 ml water

Remaining ingredients

1 egg, beaten
2 packets gelatin a packet equals 3 leaves
300 ml chicken stock
handful thyme sprigs

Instructions

Finely chop the meat, apple, garlic and herbs. Mix well and set aside. Make sure you remove the hard fat.
Preheat the oven to 350F/180C.
Heat the water and butter until a high simmer. Add the flour to a mixing bowl and create a well. Pour the hot liquid into the bowl and mix well. Turn out onto a floured surface and knead for a minute or so.
Line the bottom of an 8"/20cm springform pan with parchment paper. Divide the pastry in a 1/3 and 2/3. Cover the 1/3. Roll out the rest thinly and place into the pan. Press the pastry up the sides, make sure there aren't any holes or cracks. Press the filling into the pastry.
Roll out the remaining pastry and place it on top of the filling. Pinch the ends together. Use a wooden spoon end to create a hole in the top.
Bake for 30 minutes then reduce the temperature to 325F/160C and bake for 90 minutes more. Brush the beaten egg over the top and bake for 20 more minutes. Let cool.
Bring the chicken stock and thyme to a boil. Add the gelatin and let cool. Using a funnel, carefully pour the gelatin liquid into the pie. Chill overnight in the fridge. Serve with a side salad.

Italian Potato Salad

Posted on August 31, 2018 by Our Growing Paynes

Before I get to the Italian Potato Salad I have to say I am very excited that I’ve opened up my Etsy shop! I’ve been working for months on researching what to do and getting my photos together. I’m starting off with greeting cards but I’ll be adding enlargements and such as I go along. It is call CreationsByOGP, for some reason Etsy doesn’t like spaces!

If you have a chance, please check it out at CreationsByOGP.

As we’re still battling a fierce heatwave with crazy humidity, dinners need to be easy to put together because standing over a hot stove isn’t my idea of fun in the summer. The farmer’s market had new potatoes so I decided to make an Italian Potato salad.

Technique for Italian Potato Salad:

I prepped the dressing first so it was ready.

Mix 2 parts olive oil with one part lemon juice. Add a healthy handful of fresh thyme and season with sea salt and pepper. Whisk the ingredients well and set aside. Next wash the potatoes and roast them at 425F/220C until they are cooked through and the skins are a bit crispy. Take 4-6 rashers of streaky bacon and cook in a skillet until they are done to the way you like them. We like them slightly crispy but not cooked too hard.

Dice the bacon and set aside. Once the potatoes are cooked, slice the larger ones in half as you want them bite size.

Toss in a large bowl with the dressing and bacon. Add fresh basil, tomatoes and mozzarella cheese. Grate fresh parmesan to finish.

For a bit of variation you can also add grilled chicken or grilled fish. I have to say though, I’m ready for cooler weather so I can do some baking and such. Hopefully it’s right round the corner.

Italian Potato Salad

A delicious twist on potato salad with fresh basil and tomatoes.

Course Main Course

Cuisine Italian

Keyword Italian Potato Salad

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 people

Author Our Growing Paynes

Ingredients

Dressing

3 tbsp extra virgin olive oil
1 1/2 tbsp lemon juice
1 tbsp fresh thyme
pinch sea salt
1/2 tsp fresh ground black pepper

Salad

1 lb new potatoes 400g
4-6 rashers streaky bacon
1/2 cup fresh basil, torn to small pieces
1-2 fresh tomatoes, diced
1 cup small mozzarella balls
1/4 cup freshly grated parmesan cheese

Instructions

Whisk the olive oil and lemon juice together. Add the thyme, sea salt and pepper. Mix well. Set aside.
Preheat the oven to 425F/220C. Roast the potatoes until the skins are crispy. Cook the bacon until they are slightly crispy. Cut up the bacon and slice any new potatoes that are more than bite sized. Toss all the ingredients together and serve.

Creamy Lemon Bacon Chicken Pasta

Posted on May 24, 2018 by Our Growing Paynes

It was a rite of passage this past weekend for our daughter with the high school prom. She’s been to friends proms in the past but this was the first for her high school. I have to say, proms have come a long way since I last had to worry about prom. It’s much more inclusive and more often than not, groups of students go as friends rather than missing out because a date couldn’t be found. Way better!

My daughter had a few friends over to get ready before her date showed up. I did my first ever updo. It came out ok, phew! It was lovely to see that all the girls dressed in elegant dresses, no hoochie mamas. Some of the dresses I’ve seen in the past few years leave little to the imagination. Thankfully that trend wasn’t to prevalent this time round.

Unfortunately the weather was very rainy so we just did photos round the house. The weather did bring in some cooler weather which called for comfort food! I saw a recipe calling for bacon and mushroom in a cream sauce. That sparked an idea. Lemon and grilled chicken would be a great addition.

I kept the marinade for the chicken very simple. With a ratio of about 2:1 olive oil to lemon juice, whisk those together with sea salt and fresh ground pepper to taste. Add the chicken and marinate for a couple of hours.

When it’s time to cook up the dinner, grill the chicken and cook up the pasta. Cut into small squares, 3-4 rashers of streaky bacon. Start cooking the bacon in a large skillet. Slice a few mushrooms and finely chop 3-5 cloves of garlic. Sauté the ingredients with the bacon. Add a handful of fresh thyme.

When the bacon is nearly cooked add 1/2 cup/4oz of chicken stock and a couple of tablespoons of lemon juice. You want this to be really lemony at this point so the brightness isn’t lost in the cream and pasta. Bring this to a simmer then add a 1/3 cup/3oz of heavy cream. Cook on low until the chicken and pasta are done cooking.

Slice the chicken and add that and the pasta to the skillet and stir well. Right before serving add a bunch of arugula or spinach and let wilt.

Serve and grate fresh parmesan cheese over the dish.

Comfort food with the lightness of lemon, great for a cool spring night.

Orange Thyme Grilled Chicken

Posted on May 17, 2018 by Our Growing Paynes

On Sunday, the day I made this meal, we were faced with how surreal life is. It was a gorgeous day and we were tackling the hops (seriously never plant those!). We were struck by how busy the fire and police departments were. While we were planting some veg in the back we realised the current set of sirens didn’t go past our house.

Out of curiosity we wandered out front to see 5 cop cars, 2 ambulances, and various other vehicles. Something was definitely up. A few minutes later an ambulance went tearing up the road. The initial report was someone shot himself by accident and he was belligerent which caused the cops to be called to hospital. Unfortunately the real story was worse. The man died and the guy who shot him is in jail for felony manslaughter.

It’s a bit shocking in our small town. What made it all surreal for me was as they were putting up the crime tape I noticed how life continues on. The next door neighbour to the crime scene was mowing the lawn, people were walking their dog and we’re were putting about in the garden. I know it’s how life works but I found it jarring.

After all the work in the garden we wanted a light dinner. I had seen a few recipes involving orange juice and mustard, orange juice and thyme or orange juice and garlic. I thought I could come up with a recipe involving all of it. Lots of flavour and still keeping it light.

In a bowl add equal parts orange juice and olive oil. Finely chop a few cloves of garlic and add it to the bowl with a handful of fresh thyme. Add a dash of lemon juice and a good heaping spoonful of stoneground mustard.

Season with sea salt and pepper. Add the chicken breast to marinate for a couple of hours.

When it’s time for dinner fire up the grill.

I did up a fresh salad with avocado, tomato, cucumber and carrot. I do love salad season!

Here’s hoping the upcoming weekend is a lot quieter for all.

Who Doesn’t Love a Tart? A White Wine Mushroom Tart…

Posted on April 19, 2018 by Our Growing Paynes

See, when tax season ends it is supposed to be spring. Normally I can get outside in the fresh air and putter about in the garden. Mother Nature did not get the memo this year! On Monday we had a two hour delay for school due to snow and ice. It’s just been cold this week. The strong winds took down a large tree in town. She is being cruel!

I really hope the warm weather shows soon because it would be nice to have a spring longer than a couple of weeks. Summer likes to show early here.

Every Tuesday night we have pizza and sometimes I buy a phyllo dough mushroom tarts with white wine. It’s been on my list to recreate it but I decided instead of fiddling round with the phyllo that I would make my short crust pastry.

In a skillet melt 3 tablespoons of butter. Finely chop shiitake mushrooms to give you a cupful. Finely chop shallots until you have about 1/3 cup. Sauté the mushrooms and shallots on medium heat. Chop up fresh thyme and rosemary, about a small handful total and add them to the skillet. After cooking for several minutes add a 1/4 cup/2oz of dry white wine.

Grate about 3/4 cup of jarlsberg and put it in a medium bowl and set aside.

Preheat the oven to 350F/175C and prep the pastry. Technique to do the pastry is here. For this recipe I used 1/2 cup/70g of flour, a pinch of salt, and just under a 1/4 cup of butter. When the butter is fully incorporated into the flour gradually add cold water a bit at a time until the dough comes together. Roll out thinly.

Add the mushroom mixture to the cheese and mix well. Add a dollop to the pastry.

Pinch the dough closed and slice three vents into the top. Brush with a beaten egg.

Bake for 20-25 minutes until the pastry is golden and flaky.

These are great for a cheese and wine night or if you have a potluck to go to.

Pork Loin with Mustard Garlic White Wine Sauce

Posted on March 15, 2018 by Our Growing Paynes

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country. We had a snow day on Tuesday but only a delay yesterday. Both kids at each of their schools joined in and I couldn’t be prouder. It’s so important for people, kids in particular, to find a way to get their point across in a mindful way. May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky. Another one coming next week! So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband. I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

A couple of hours before dinner I did up the marinade for the pork loin. In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine. Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme. Season with sea salt and pepper.

Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well. Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting. I really like them cut into disks. I find I get a lovely golden roast on the veg. Brush them with olive oil and season, again!, with sea salt and pepper.

Preheat the oven to 375F/190C. Take the pork out of the fridge and put on a sheet to roast. Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

Pop it into the oven along with the potatoes and parsnips. In a skillet add the remaining marinade and mustard mix.

Bring to a low simmer and add a cup/8oz of chicken stock. Simmer slowly while the the pork cooks. As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce. You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter. Our son and I don’t like them so I did up some green beans for us.

When the pork is done let it rest for several minutes then slice and layer over the potatoes. Spoon the sauce over the pork and serve with veg and parsnips.

This had so many delicious flavours that worked together. We all really enjoyed this meal.

Garlic and Herb Sauce with Pork and Pasta

Posted on March 2, 2018 by Our Growing Paynes

It’s common for people to lament the fact the younger generation will never make something of themselves. Every generation does it. They don’t work hard, they feel entitled etc. But then something happens and you can’t deny they are a force to be reckoned with.

When I was in high school the district was doing the usual layoffs but just using the seniority system rather than getting rid of teachers that weren’t good. The students including me were not pleased. There was a public meeting where students gave impassioned arguments saying we wanted teachers that would give us a good education. One of the maths teachers had to be constantly corrected by the students and she would get all flustered and it would get worse. She had seniority so she would stay. Hence the displeasure of those of us who were heading to university. We didn’t get very far but we showed the higher ups that we should have a say in decisions that would affect our future.

We’re seeing the power of students now for a much more serious reason. This country is plagued with school shootings but nothing has been done about it. Well the ground swell that is happening now is completely down to the students. Rightfully so they say enough is enough. They are using their voices for change. On the 14th of March there will be walk outs across the country and I’m proud to say my kids are going to be part of it. I really hope change will happen. It shouldn’t be a dangerous thing to send your kids to school.

Here is to positive changes with the students leading the way!

And now onto the cooking portion of this programme.

I came across a recipe for pork chops with a creamy garlic herb sauce by What’s In The Pan that looked good. I hope you enjoy my version. 🙂

We had 4 boneless pork ribs to use so I didn’t bother buying extra pork chops. I prepped the pork first so it could be finished off in the oven. Mix a 1/4 cup of flour, a teaspoon of dried oregano, 1/2 a teaspoon of sea salt and 1/2 a teaspoon of ground pepper on a dish.

Season the pork with sea salt and pepper then dredge them in the flour mixture. Heat a couple of tablespoons of olive oil in a large skillet. Brown all sides of the pork until they are nice and golden brown. Finish them in the oven at 350F/175C. I’ve no picture of this step as the one I took came out really blurry. No idea why I only took one! While the pork is cooking prep the rest of the ingredients.

Slice 4-5 mushrooms and chop 5-7 cloves of garlic. Add two tablespoons of butter to the skillet and add the mushrooms and garlic. As the mushrooms begin to cook add another tablespoon or so of butter. Also add small handfuls of fresh thyme and rosemary.

Take about a tablespoon or so of the flour mixture and add it to the skillet. To this add a heaping spoonful of brown mustard. Stir well and cook for a couple of minutes to cook the flour. To create the sauce add 1/2 cup/4oz of dry white wine, 1/2 cup/4oz of chicken sauce and 1/4 cup/2oz of lemon juice. Bring to a simmer to reduce down by a third.

Once the pork is nearly cooked along with pasta add 1/2 cup/4oz of heavy cream. Heat through and toss in the pasta.

Serve with a bit of parsley. I have to say one of my weaknesses is a cream sauce with lots of garlic. I could eat that all day!