The Infamous Pork Chop Investigation …

Cover Photo by Barry Braun. 

During one of our recent family gatherings, the infamous pork chop investigation came up again – and we all laughed and laughed. However, no one was laughing during the real infamous pork chop ‘investigation.’

It all started, years ago, when the kids were all at home and we had pork chops for dinner. There was one pork chop left over. That pork chop was put on a  stoneware dessert plate on the second shelf in the refrigerator, unwrapped, and intended as a snack for Jim (Dad). All of the kids could reach the second shelf. (And by the way, our daughter remembered this detail:  The plate was part of our everyday dinnerware that was tan with orange and yellow flowers in the center and an orange stripe around the edge. I am not sure how it factored into the investigation, but a detail to be noted nonetheless.)

The next day Jim went to get the pork chop — but —  horror of all horrors!!  Someone had taken a nice big bite out of the pork chop. Jim was not happy – not happy at all!! All of the kids were called into the kitchen and the investigation began. Each was questioned about taking a bite out of the pork chop; none would confess. Minutes turned into an hour – and still no confession, And so they sat. And sat. And sat.

After what some claim was several hours and some claim was only one hour (years since have dimmed the memories), the youngest son confessed  — even though he kept proclaiming his innocence. He really did not want to sit anymore. He wanted to play with his wrestling action figures. Clearly the bite in the meat did not match his small bite  – but he did confess. He was thanked for telling the truth and the investigation was over. But the investigation wasn’t closed. Something just didn’t add up.

26056555_569911253354532_270813346_n

Youngest son’s wrestling collection. (Photo by Barry Braun)

Years later, at another family gathering, the truth came out. It was not the youngest son. It was the oldest son – a bit of a trickster. Through laughter, he finally confessed. We should have known.

And yet, grilled pork chops are still a favorite of everyone – the oldest and youngest son in particular — and me, as well !!

Family Favorites when grilling pork chops:

  • Lawry’s Seasoned salt
  • Garlic salt with pepper or garlic pepper
  • McCormick cajun seasoning, rubbed into the meat before grilling
  • Tip: Cut up leftover pork chops are good in stir fry.

And to put a little spice in your life, here is a recipe for Cajun Spiced (fried) Pork Chops – on that rare occasion when you can’t use an outdoor grill:

  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1.2 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon rubbed dried sage leaves
  • 1/2 teaspoon garlic salt
  •  1 1/2 teaspoons extra virgin olive oil
  • 4 center cut pork chops
  1. Mix paprika, cumin, black pepper, cayenne pepper, sage, and garlic salt on a plate. Liberally coat each pork chop with the spice mixture.
  2. Heat olive oil and several pumps of non-stick, butter-flavored spray in a large skillet over high heat. Place pork chops in the skillet, reducing heat to medium. Cook until the pork is no longer pink in the center, 8 to 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Thanks for reading! I hope you return. 

Fluffy Wuffies ???

Recently I was looking through a recipe book that my Mom created in 1983. It is full of recipes from family members. We were all asked to submitt a couple of recipes; Mom then ordered spiral bound books with blank pages for recipes. Mom typed them and pasted copies of all of the recipes in the book. Mom’s recipes came first, then the oldest child and spouse, and then the rest of the siblings and spouses, according to the age of the sibling. Each book had the sibling’s name custom printed on the cover. The book became our Christmas present that year. This process went on for a couple of years, although I”m sure she intended it to last longer. I think we became rather negligent in supplying recipes. After the second year, we had to paste the recipes in our books ourselves. I find that I hadn’t even done that yet.

unfiled recipes.jpg

But – on to the Fluffy Wuffies. As i looked through the book, I found a recipe from my sister-in-law for Fluffy Wuffies. I had absolutely no recollection of this. So, of course I googled it. Guess what – there are lots of recipes for Fluffy Wuffies. I can’t believe I have lived this long and know nothing about Fluffy Wuffies!! I asked a couple of ladies that are older than me –  and they had not heard of them either.

fluffy wuffie recipe.jpg

A Fluffy Wuffie is simply an oven-baked pancake. Some sources say it is German in origin; some say it is Dutch. It  is made of very basic ingredients — one of those things you could make if you don’t have much on hand. I would bet that this was a good meal during the depression era – easy, few ingredients and can be embellished in many ways.

Fluffy Wuffies

  • 1/2 stick melted margarine (I would use butter)
  • 1/2 cup flour
  • 4 eggs
  • i cup milk

Mix all ingredients together; pour into a pie pan (or baking dish). (It doesn’t say this, but I would spray the pan first so the pancake doesn’t stick.) Bake at 425 degrees for 20 to 25 minutes. The edges will pop up and the center raises when the wuffie is done. Eat with butter and syrup – or:

  • Applesauce
  • Fruit (berries, peaches, etc.)
  • Cinnamon and sugar
  • Peanut butter ?
  • Butter and powdered sugar (served right away, nice and warm. Yum)

fluffy wuffie.jpg

Have you heard of Fluffy Wuffies?

Thanks for reading. I hope you return to read again. 

It’s time for comfort food in Minnesota …

As everyone knows, spring is not making an appearance this year – or so it seems. Once again, the weather forecast for the weekend is snow … and more snow … blizzrd weather.
So, we must turn to comfort food to get us through the weekend.  Why is it called comfort food?  According to many internet sources, comfort food provides consolation or a feeling of well-being. It typically has a high carb or sugar content. Often it is something you mother or grandmother used to make – good old-fashioned home cooking. Do you have a favorite comfort food?
Our choice for comfort food today — Ham and Bean Soup – a very easy choice. You can make a crock pot full or enough for one – simply by adjusting the ingredients.
Ingredients
Chopped/cubed ham (and the bone from a ham if you have one; it gives the broth much better flavor.)
Chopped celery
Chopped onion
Cubed or sliced potatoes
Carrots – either canned or chopped
Canned great northern beans (or white beans of your choice), rinsed
Salt and pepper to taste
Adjust quantities of ingredients depending on how many you want to serve. Don’t worry if  you make too much. It’s just as good the next day. You can also freeze it and heat it up on another comfort food day.
soup 2.jpg

Ham and Bean Soup prepared by Chef James. 

Before serving, remove the ham bone, clean off the meat remaining on the ham bone, and add it to the soup. Ham broth isn’t very flavorful so the longer it cooks, the better the flavor. You can also add beef broth for flavor.
Tips:
  • If you like, you can add Kitchen Bouquet to give the soup a brownish-color. It does not change the flavor.
  • You can cook all of the vegetables in the microwave for a minute or two (just until softened)  so that it doesn’t take so long for them to cook – or you can just put them in the crock pot and let them cook all day. The longer the soup cooks, the better it tastes.
  • Rinsing the beans removes the starch, sugar and salt from the beans. If you don’t rinse the beans before you put them in the soup, the soup will be thicker and the starch may change the flavor a bit. The choice is yours.
Thanks for reading!! I hope you return again!! 

Creating memories … Remy and his ham

My recent blog post on family food favorites mentioned a story about grandson Remy and ham. Well, Remy and his younger brother Ollie, visited yesterday  – and ham played a role — so the time is right to tell the story.

Ten years ago, we were preparing to go to our son’s house in Silver Bay for dinner on Christmas day. As often happens, I spend the holiday season shopping and getting ready, and then I am worn out or sick by the time the holiday arrives. That year it was my lung disease acting up and joint pain. (Little did I know that I would have my first heart stents less than a year later.)  I could barely walk and had to sit on a pillow to ride anywhere.

But things weren’t normal at our son’s house, either. You see, they were expecting a baby – and the baby decided that Christmas Eve day was a good day to enter this world. There wouldn’t be much cooking done at their house. They were busy bringing a baby home. And ‘Dad’ was busy taking care of the three kids at home.

So, we improvised. We bought a ham, some buns, Old Dutch potato chips (a long-time family favorite) and a gallon of milk (a family staple) and headed for Silver Bay on Christmas Day.

When we arrived, there was much excitement about the new baby. Little Remy looked a little overwhelmed. Then Grandpa handed him the ham – which he could barely hold – and said: “Look what I brought you.” A big grin spread across Remy’s face. And he took Grandpa’s word literally. It was his ham – which he pronounced h-ahhh-m. Remy proudly showed his Mom the ham. After a little persuasion, he agreed we could cook it for dinner. It was soon clear that Remy loves h-ahhh-m.

29942348_618165875195736_1023227930_o (1)

From that time forward, we take a ham to Remy every time we visit. A few times we forgot to get a ham and had to stop at the last minute, usually somewhere along the  North Shore. But every time Grandpa gives him a ham, we get that big Remy grin. It is the best!

Sometimes they cook the ham for the meal and sometimes it goes in their refrigerator or freezer. We also keep the tradition going by making sure we have ham when we have family gatherings at our house.

What did the boys get to eat at our house yesterday? Ham, of course, and they ate a lot.

039

Now, this may seem like a fun little story but why do I tell it to you? It’s just this – it is important to plan for details so you make enduring memories. Sometimes the small things are the most memorable – and they don’t take a lot of extra time or effort.

For more on how to create quality memories, I suggest reading The Power of Moments by Chip Heath and Dan Heath. This book provides ways to turn ordinary moments into extraordinary moments – in other words, to enhance memories. The Heaths did not ask me to mention them; I doubt they will even know. I just happen to be a big fan of their books. I think I have all of them. This book, which is relatively recent (released Fall 2017), captures the way I approach events – whether a quick lunch or a public meeting. I am glad someone put this concept into words — although the Heath brothers do a much better job explaining the concept.

Thanks for reading!! I hope you will return!! 

Since you asked …

And now for something completely different. My recent posts have been pretty serious so it is time to have some fun.

I recently posted a picture of one of our dinner meals – Chicken Cashew Casserole. Several people requested the recipe (so here it is, at the bottom of this post).

Then I started thinking about family food favorites and decided to ask our kids about it – what was their favorite? what did they not like?

Interestingly, our daughter said she wasn’t a fan of my hot dishes – except for two of them. She hated carrots, beets, mushroom soup, and green peppers – but now she eats them all. Oldest son mentioned mushroom soup, also, recalling the time where all we had for a meal was mushroom soup – and we all got sick!! I still don’t like it and rarely eat mushrooms (and then only when it is a small part of a dish).

Her favorite foods: Old Dutch potato chips (yes, specifically, Old Dutch), kohrabi (introduced to the family by her Grandpa Art), olives, radishes (the whole family loves radishes), bean with bacon soup, Hamburger Rice Hotdish and Tator Tot Hotdish (with green beans). Another of her favorites – and everyone else – was fresh-baked bread made by Grandma Edna. I am not good at baking bread; I am forever washing my hands to get the flour off – which doesn’t make for good bread making.

Our youngest son had only two responses – grilled pork chops and deviled eggs (another family holiday favorite). I usually use two dozen eggs – which makes 48 deviled eggs for a family gathering; rarely are there any left. This son claims he is overweight from his love of pork chops. I think there might be more to that story. He didn’t have any items he didn’t like – so that might be why he is a bit overweight.

Favorite family meals include:

  • Hamburger Rice Hot Dish
  • Chicken Dumpling Soup
  • Tator Tot Hot Dish
  • Chicken Cashew Casserole
  • Oatmeal Raisin Cookies

Every once in a while, I will post a blog with another recipe – and perhaps the story of the Pork Chop Investigation, or Remy and his Ham, etc.

I hope you enjoy this blog. Thanks for reading. 

Chicken Cashew Casserole 

(Note; You can substitute tuna for the chicken)

Ingredients:

1 1/2 cup of cashew, halved or chopped

1 cup chopped celery

1/2 onion, chopped

2 cans cream of chicken or cream of mushroom soup

1/2 can of milk (more if needed)

3 – 10 to 12 oz. cans of canned chicken (or tuna), drained, rinsed and broken apart

1 12-oz. bag of chow mein noodles

Salt and pepper to taste.

Soy Sauce (optional)


Directions:

Chop onion and celery; saute in fry pan until soft and let cool.

Chop cashews and put in large mixing bowl.

Add chicken or tuna, which has been rinsed and broken apart.

Add celery and onion.

Empty canned soup into a bowl and stir in milk.

Pour into bowl with other ingredients and stir. You can add more milk, just a little at a time, if the mixture is hard to stir.

Add the bag of chow mein noodles and stir.

Put the mixture into a ceramic baking pan that has been sprayed with cooking oil. Cover and bake at 350 degrees for 30 minutes. Take the cover off for the last five minutes to brown the top of the casserole.

Serve warm with soy sauce as a condiment.

Warning: This casserole is very rich – so don’t overdo!! Also, this makes a lot – so you may want to use smaller amounts if it’s just for a few.