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Oink – Oink . . . Homemade Pork Stew

foggymorning_2015Can’t believe Fall is in the air – the shadows are getting longer, there’s a light haze in the air across the valley and the temperatures are cooler in the mornings. We had a delicious 69 this morning – and it felt so wonderful. Even Bear enjoyed it – he was out running down the drive, ready to play ball.

 

supermoonAlso, been enjoying the night sky. From what I’ve read we are experiencing a ‘super moon’ and can definitely say it does look super – almost other worldly.

Last night when I took Bear out – not only did the moon look larger but also was framed in wispy, dark clouds. Looked like something out of a horror movie

Think we’re to have a eclipse around the 28th. Will have to watch for that. . . BTW – did you know that for the first time in 666 years Halloween will fall on a Friday 13th –or so I’ve read.

 

In spite of the fact that I’ve gotten rid of almost all my flowers, the sage bush/tree never disappoints me. It is covered in fragrant blooms and a-buzz with what seems like hundreds of bees. You can hear them buzzing all the way on the back porch. Was giving some thought to trimming it back but guess I’ll just leave it now. sagebush2_2015Have to say I am seriously thinking about cutting down the peach tree though. Guess we don’t have the right soil or something, while it is covered in peaches they never seem to get much bigger than a walnut. Maybe there is something about raising peaches this city girl doesn’t know??

 

As you know I’m always bargain hunting even more so now that our budget is tight thanks to medical bills. Bought a pork loin the other day, one of the large ones for $1.99 a lb . . . not too bad, especially if you like pork.   Put half in the freezer and roasted the other half. After it cooled, cut it into serving sized slices and froze two to a package. Just enough for a meal for the two of us. While it might be odd to use in meals other than just serving with gravy – I’ve found that there are many ways to serve it up – a few being:

  • Stew with potatoes, carrots, onions, etc.
  • Re-heat with BBQ sauce, chop and stuff a baked potato
  • Oriental style pork with broccoli served over rice
  • Re-fry in pan with olive oil, Italian herbs and serve with Fettuccini Alfredo noodles
  • Re-heat in mushroom gravy and serve over rice, noodles, mashed potatoes

 

frenchbread_2015Think our favorite is the stew.   I made it the other day and David said he liked better than beef stew. WOW – of course, I’m sure part of that enthusiasm was due to the fresh French bread served with it.   But the stew was good.

As far as I’m concerned the trick to making it tasty was to brown the already cooked potatoes, chopped onions and cubed meat in about 2-3 tablespoons of oil before adding rest of ingredients. I’ve copied the recipe below if you want to give it a try – and if you don’t like pork,  it works just as well with left over beef.

 

Pork Loin Stew

Ingredients

  • 2 one-inch slices of cooked pork loin
  • 2-3 peeled and cut bite-sized cooked carrots
  • 1-2 cooked (baked works well) potatoes that have been cut bite-sized
  • 1/2 medium size onion cut in medium bits
  • 1 package of brown gravy mix
  • 1 can mushroom soup
  • 2-3 tablespoons oil
  • salt & pepper to taste

Directions 

  1. In a heavy pot, heat the oil and then add cut pork, potatoes and onion.
  2. Brown ingredients over medium to medium-high heat until brown. Stir often to keep from burning. Note: Browning the potatoes will keep them from getting mushy in the gravy.
  3. To browned ingredients add gravy mix that has been combined with 1 cup water, stir.
  4. Add in 1 can of mushroom soup and enough water to get the gravy the thickness you want. Stir until heated.
  5. Add in carrots.
  6. Season with salt and pepper to taste.
  7. Serve with hot rolls or bread and lots of butter !!!!

 

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