Friday, March 1, 2013

Freedom and Fun, Good-bye Winter Fun?

   Good-bye winter.  This past Sunday the most delightful sight was viewed in the evening.  The sky was literally filled with various sizes of v-shaped flying forms - the GEESE, the Canada geese were heading north.      Delightful they are when they stay in the sky; not so when they decide to make your pond or a local park their home.


Our horses don't seem to mind the winter. And in fact, witness the sheer joy of their freedom being released after spending the storm cooped up in the barn.

Even the sounds of spring birds were heard this past week.  Maybe it's too early to be the end of winter, but it's not too early to hope.
Fast and easy.  Double the sauce!  Cook's Country recipes are worth having.

Pork Marsala Saute

6 thin-cut boneless pork chops (about ½ inch thick), halved and cut crosswise into ¼ inch pieces
Salt and pepper
¼ cup flour
3 T unsalted butter
8 oz white mushrooms, quartered
1 small onion, chopped fine
¾ cup Marsala wine (most use sweet variety)
½ cup low-sodium chicken broth
2 tsp lemon juice 1 T chopped fresh parsley

Pat pork chops with paper towels and season with salt and pepper. Dredge pork in 3 T flour, shaking off excess. Melt 2 T butter in large nonstick skillet over medium-high heat.  Add pork and cook until browned, about 2 minutes per side.  Remove and set aside.  Tent plate to keep warm.

To same skillet, melt butter, add mushrooms, onion, ½ tsp salt and ¼ tsp pepper and cook until browned, 6 to 8 minutes.  Stir in remaining flour and cook until golden, about 1 minute.  Whisk in Marsala and broth and simmer until slightly thickened, about 2 minutes.  Add pork, any accumulated juices, lemon juice, and parsley and simmer until pork is heated through, about 1 minute.  Serve. 

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