This is Judy our cook for the month of July.
The food was so good, and everyone could attend but Pat,
We decided to take the root beer shakes to Pat.
Pat fell and broke a big bone in her upper leg, so she is out
of commission for a while.
Thanks Judy for the fantastic lunch, everyone enjoyed it.
As you can see Judy has a green green thumb and has a ton of
plants, and they are all beautiful.
Next month is our free month so Nancy invited us all
to her cabin at Lake Almanor. It is so nice there
and we do have a lot of fun.
This is Sandy helping Judy with the BBQ that Judy won, how nice and the BBQ is a beauty. The proof was in the delicious pork sandwiches.
I love these kind of tomatoes.
Judy's Creamy Apple Slaw
½- cup heavy cream
¼- cup cider vinegar
2- Tablespoon extra virgin olive oil
2- Tablespoon sugar
2- teaspoon Dijon mustard
½- Teaspoon kosher salt
Toss with:
4 cups coleslaw mix
2 granny smith apples, shredded
¼ cup chopped fresh parsley
Whisk together cream, vinegar, oil, sugar, Dijon
and salt for the dressing.
Judy said for a hot kick…. add either jalapeno
peppers or horseradish to the dressing mixture.
Toss coleslaw mix, apple, and parsley with
dressing to coat.
Enough for 4 people
Porkie in the Hoagie
For the Jus, Sauté:
½ cup each chopped onion,
celery, and carrot
1- tablespoon olive oil
1- tablespoon tomato paste
2- cups each low-sodium
chicken and beef broth
1-dried bay leaf
Salt and black pepper to
taste
Sauté onion, celery and
carrots in oil over medium-high heat, cook until slightly softened 3 to 4
minutes. Stir in tomato paste and sauté
1 minute. Add broth and bay leaf, bring
to a boil, reduce heat to medium, and simmer mixture until reduced by half,
about 15 minutes.
Stain broth mixture, season
with salt and pepper and keep warm.
Pork Rub Pigs Also Need To Have A Massage
1-Tablespoon kosher salt
2-Teaspoon ground black
pepper
2-Teaspoon garlic powder
2 1/2 – pound boneless pork
loin roast, trimmed, halved lengthwise
4 –Hoagie rolls, split
Preheat grill to medium-high
Brush grill grate with oil.
Rub spice mixture onto pork
roast. Grill pork, covered, until
browned and an instant read thermometer inserted in center registers 150˚,
about 20 minutes, turning halfway through.
Transfer roast from grill, and tent with foil and then let rest 5
minutes before slicing.
Enough for 4 people
This is Pat our baby who is recuperating from her surgery.
Hang tough Pat, like you always do. Judy brought the dessert over to Pats home, root beer shakes, they were so good, or root beer floats, whatever it was called it was so good, I could have had 10 of them. But had to say to myself NO, one is enough.
