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I certainly wish I knew where the above came from, found it doing a file clean-up. In any case - thanks to whoever and if you let me know I'll add your credit. (Update - Michelle of Artsy Fartsy just checked in and cleared up the mystery - see her other work on LTFtags page.) Same goes (losing track) for backgrounds or anything else ... as hard as I try, aol always beats me. I'm just as tired as you are of listening to me bitch - I'll be blowing this popsicle stand as soon as I find another spot. Please let me know if there really is a reliable, easy to use server out there - thanks.
Whatever I end up doing, you'll still be able to get there from here (famous last words). Doing a search for AltMartha generally turns up one of these pages too.
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Quite be accident I discovered a shocking truth about that other Martha - I hesitated as I threw away the green bean can - MS is using them to make luminaries. I have to admit they were kind of cute with their nail-punched patterns, hanging from a tree. Nah, can't feature it, I might break a fingernail. Add the idea to your excuse list - Martha said ...
Certainly no one would argue the can point (if they do, see refresher course, Queen C. page) after you jazz up the beanies in hot bacon dressing. It's the same old thing for spinach salad that also works on boiled potatoes for something different.
Ordinarily I do not advocate creating leftovers, however, if you get something right the first time no one seems to mind it showing up again. Especially if you don't spoil the effect by talking about clogged arteries and space appearances so as not to wear out the welcome.
Cut bacon into small pieces (scissors easiest). Fry in a sauce pan - do not drain the grease. When it cools slightly add a good splash of vinegar and enough sugar to balance the bite. Taste as you go, reheat just before serving over fresh spinach leaves. Keep in the freezer for future use with potatoes, beans and whatever else strikes you. I can't believe I never tried it on beans before. Throw in a little chopped (fresh or dried) onion too if that sounds good.
This was an altogether porky week. The Hidden Valley people have managed to stay in business without my endorsement but I have to tell you their new Bacon Honey French dressing is one of the best I've ever tasted.
And, I finally got around to trying a recipe that looked wonderful and it was. The original specified broiling tenderloin and basting with a mixture of 1/4 cup honey, 1 tbls. Dijon mustard, 2 tbls. cider vinegar and 1/2 tsp. paprika. The tenderloins at the store didn't look all that appetizing but the butterfly chops did. One thing to remember about pork, no matter what the latest propaganda push maybe, most cuts are interchangeable.
Two chops usually fit just right into a loaf pan with just enough room for whatever sauce or marinade without wasting any. Use the above proportions, bake at 350 for about 35 minutes*. There should be enough left after cooking to spoon into little bowls for dipping which gets a point for extra honey flavor.
*Due to modern breeding practices, pork no longer needs to be reduced to leather to avoid trichinosis. If that doesn't ring a bell, be glad, pork cooking instructions used to come complete with dire warnings of untold horrors. What a way to get the taste buds going ...
More from the horror department Madcap Martha Stewart Parody.
Other cool links: The next best thing to Robert Redford dessert at Family.com: Disney Online - this is listed under a dad's favorite section with kids-can-do ratings.
Charlotte's Gardens New Recipes Page has an interesting variety including parmesan zucchini fries.
Still got a backlog to check so don't forget to come back next week.
And don't forget to
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