Maybe it sounds a little egocentric, but I just had to wish myself a happy birthday. Although no one seems to like the idea of getting older, it sure beats the alternative….
But on to less depressing things.
Like food! Food is good! Especially good food.
And speaking of good food, I’ve already received a couple of cookbooks from my foster monkeys for my birthday. Did y’all know I had foster monkeys? Yeah, the Tool Man and I adopted a few of the kiddos from the pizza joint. They gave me a Southern Living Cookbook and the Pioneer Woman’s Cookbook. I have had the books for a grand total of 18 hours and I’ve already read through both of them! I can’t wait to try out some of those recipes. Particularly the breakfast recipes. Breakfast has to be, hands-down, my favorite meal of the day. I don’t know why it appeals to me so. Maybe it’s the combination of savory and sweet. You know, biscuits and jelly. Pancakes and syrup.
Bacon and Cinnamon rolls . Hash browns and fruit. Now look what you’ve done! You’ve got my stomach to growling.
So now it’s time for the last recipe that I wanted to share from our holiday get-togethers. (F.Y.I. I had actually planned on sharing one more recipe, but due to the fact that I’m now another year older, my memory fails me, and I cannot seem to remember what the other recipe was. Sorry.)
Perhaps the easiest way to share this recipe is simply to direct you to where I found it.
It’s called Fried Pork Chop Vegetable Soup and I first saw it on the show “Down Home with the Neely’s.”
The Tool Man and I made this for our Christmas Eve “Souper” Supper. (Yes, I admit, I did take some assistance from the hubby on this one.) The soup was a hit at our party.
A word of advice: The recipe calls for center-cut, bone-in, one-inch-thick chops. That’s what I used, but for serving a crowd, I think it would have been easier to use smaller chops.
Now go forth and cook! Isn’t it supposed to snow this week? Wouldn’t it be lovely to have a big pot of this soup to warm you up?