Pork Chops with Red Mushroom Cream Gravy

Ingredients:

4 lean pork chops (preferably organic), trimmed of fat
1 tablespoon olive oil
1 tablespoon real butter
1 can mushroom soup
1/2 cup chopped purple onion
1/2 cup Red Wine
Salt
Pepper
Garlic Powder
1/2 cup milk

Plum Mustard Garnish:

4 tablespoons hot honey mustard
8 tablespoons plum jam
1 tablespoon thyme

1. Mix to combine.

Serve with buttered asparagus and roasted corn on the cob.

1. Melt butter and olive oil in deep saucepan. Add seasoned (with salt, pepper and garlic powder) pork chops.
2. Slowly brown pork chops on both sides, about 10 minutes per side.

3. Remove pork chops from pan. Add onions and let cook about 2 minutes until soft. Pour in red wine, then scrape browned bits off the bottom of the pan into the sauce.

4. Let wine and onions simmer down for about 8 minutes, then add mushroom soup and milk, stirring to combine. Once the wine and onions have simmered down, the sauce should have reduced to look more like the photo below.

5. Place pork chops in gravy and cover. Let cook  for about 20 minutes, until pork chops have no pink left.

4. Serve with plum mustard garnish.

Buttered Monterey Jack Asparagus

1.After cleaning and trimming stalks,  roast the asparagus in glass pan with 1 tablespoon olive oil and 3 tablespoons butter. Sprinkle with salt and pepper and cover in foil. Roast at 375 degrees for 15 minutes.
2.Grate Monterey Jack cheese. This is one of my favorite tools: the Royal Prestige grater, which grips the counter and has removable cup blades.

3. After 15 minutes, remove from oven and sprinkle with grated cheese, then let cook uncovered for 10 more minutes.

Additional Option: Pecan Italian Breadcrumbs to sprinkle over asparagus

I came up with this little mixture because we had some leftover Italian Loaf from my dad's birthday and I didn't want it to go to waste.

First, I tore up the loaf, then put it in open top foil, with som chopped pecans and toasted it at 350 degrees for about 30 minutes, checking frequently. I removed it when it looked like this:

I then placed the whole mix into a heavy duty Ziploc bag and pounded it into a bread crumb texture.

You may use something like this to either sprinkle over the roasted asparagus or, if you have only cooked a part of a package of pork chops, to make breaded pork chops for tomorrow night!

Enjoy and let me know what you think!

Carrot Cake 4.0

I found a recipe for a carrot cake for my dad's 50th birthday celebration, since it is one of his favorites. After reading the reviews for this cake, though, which I found on Allrecipes.com, I developed the newest generation in honor of the elderly generation of which my father is now a part. So here is the Kate Carrot Cake!

Cake
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar (if using Splenda, make sure to check the measurement conversion on the Splenda packages)
3 teaspoons vanilla extract                                                                 

2 cups all-purpose flour                                                                                  

2 teaspoons baking soda
2 teaspoons baking powder

1/2 teaspoon salt

3 teaspoons ground cinnamon

3/4 teaspoon nutmeg

3 cups grated carrots (grated like cheese rather than shredded bits, so that they do not release too much excess juice into the rest of the cake)

1 cup chopped pecans

Icing (best and easiest cream cheese icing I've had yet)
1/2 cup butter, softened
8 ounces cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 separate circular cake pans with butter then powder with flour (not too much of the bottom of the cake my burn a tad). Set out cream cheese and butter to soften with warmth.

2. In a large bowl, beat together eggs, oil, apple sauce, brown sugar, white sugar and 4 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, nutmeg and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pans, evenly divided amongst them.

3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Make sure to not let it overcook at all or it will dry out quite quickly, which ruins the lovely moistness that makes this cake so good. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans (Using a mixer for this may strain your mixer). Frost the completely cooled cake by frosting the top of each layer, then stacking the next, and after placing the top layer, use a spatula to spread the icing around the outside edges of the cake. Pat on palmfuls of crushed pecans over this outside circle of the iced cake, so that the sides are covered in pecan pieces. Remember that if the cakes are not laying evenly on one another, they will be much more difficult to ice correctly, so the rounded top of the bottom layers should be trimmed off so as to create a flatter foundation.

 
The final product!                                                    

There were only 12 of us and it didn't survive the night which I guess is a compliment. You can see all the layers in this picture.

Wheat and barley, vines and fig trees, I love honey.

Today I changed our blog's name to Barley and Figs, because of a scripture I read during church this morning. It just happened to be the context for a scripture used in the lesson, and after initially catching my eye, it then gripped me. And so this is my prayer, for mine and Branson's life together, and all the lives that have and will blessed ours.

"6 Observe the commands of the LORD your God, walking in his ways and revering him. 7 For the LORD your God is bringing you into a good land—a land with streams and pools of water, with springs flowing in the valleys and hills; 8 a land with wheat and barley, vines and fig trees, pomegranates, olive oil and honey; 9 a land where bread will not be scarce and you will lack nothing; a land where the rocks are iron and you can dig copper out of the hills". ~Deuteronomy 8:6-9

I pray that we will never forget the Lord, and that right now in this state of limbo, jobless and homeless and planning a wedding, that we will trust in the Lord and believe in the land of olive oil and honey.  On our way home from Abilene to Houston this past weekend, my sister and I stopped at a Chick-Fil-A in Temple to grab a bite to eat for dinner. When we got back in the car and she noticed me dabbing honey on my nuggets, she told me she thought I just carried around packets of honey with me. She wasn't surprised by this thought. Obviously, Chick-Fil-A provided the honey, but it made me think. Perhaps I should start carrying these packets around because what a handy luxury to have on the ready.

When I Look in My Closet, There's a Rainbow Deposit

We road-tripped it to Dallas today to go to the Priscilla of Boston boutique for Bailey to try on dresses and get measured--me, Bailey, Sarah, and yes, Branson. I didn't even have to ask him to come! I think he is really getting into the swing of this. I kicked off the day with brunch at ANN THAI, the best food in Abilene, with one of my very best friends, Katie Buckel. Nobody bears up my heart and brings me joy quite like her and I am so grateful. I am getting spoiled because I get lunch tomorrow with my other Katie, formerly Morrison, neo-Newton, and have thoroughly enjoyed the windows of opportunity to catch up, especially since Buckel might go off to Cali and Newton is moving to Oregon this weekend!

Anyhow, back to the Dallas trip. We successfully found Bailey's dress, which was surprisingly not one of the ones she had selected online at all, although it was the crinkle chiffon. It's different because its side drape creates an almost geometric look and I know my shape wouldn't have pulled it off like her by any means. She looked stunning. I will note here that beware of going to the Priscilla of Boston store if they know you are sending your measurements to the Houston boutique, or any other, because the drastic difference between our wonderful treatment in Houston and the disregard in Dallas, was very noticeable and disappointing.

It was a successful venture nevertheless, although I wish we could've somehow convinced them that Yoryu Satin dresses should be made available in French Blue. Sarah was Bailey's little dress assistant and Branson faithfully offered up his comments. I love going into these stores if for no other reason than to look at all the wedding dresses (and I have a distinct urge to climb in amongst them on their hangers and rest there in between the masses of matte silk and satin) but its doubly entertaining with the groom around.

 

  

Sarah did a wonderful job of stepping in for the less than attendant "attendants" and helped pin Bailey in, who obviously looked gorgeous in every dress.

 I love seeking out my own personal likes and dislikes, or more fittingly, my likes and hates. For example, I liked these hairpieces...

...and hated whatever these were. I did like the display though.

I also realized how fortunate I am to (fingers crossed) have my mother's dress to wear. Otherwise, I would never be able to choose from the absolutely beautiful rows and rows of satin and silk.

We then had a fantastic meal at Breadwinners in Uptown--my favorite Dallas restaurant. Our waiter was quirky but our smoked gouda fondue and the buttermilk pan fried chicken with asparagus that I shared with my sister were delicious. Branson and Bailey's uncle Ron met up with us and we went to his house afterward to watch the Rocker so didn't get home until about 2:20 a.m. It was a wonderful combination of road mixes, dresses, food and Rainn Wilson. We also saw some of the Dallas estates and I think it compelled Branson to pursue a career more immediately. I, on the other hand, was particularly compelled by this establishment:

The question of the day after this bridesmaid dress trip and our (me, Bailey and Sarah's) recent deliberations is: Can we find a shade of red shoes that will look good with the French Blue color that the bridesmaids are wearing (on the left, but all of ours will be floor length), the Thyme color that my sister, the Maid of Honor, is wearing (far right), and the Peridot color that my Gramma, the Matron of Honor is wearing (middle), since I want red incorporated in the color scheme of the wedding to tie in my Dorothy shoes that I am searching for (and would appreciate any assistance in)? Daniel 2: 31-33 speaks of a terrible image, with feet of part iron and part clay. This did not work with the image's gold head and silver arms obviously, which I think goes to show, in a scriptural sense, just how important the feet are, and how the feet are dressed is. Therefore, the shoes are essential and it would be bordering on blasphemous to pay less than avid attention to them. Input in this matter would be greatly appreciated.

Until soon,

Kate

It was the best of times, it was the worst of times.

I love these times. I finished graduate school classes and Branson graduated from ACU, so now I am writing my dissertation and looking for a career and he is finishing up the houses he's been working on and looking for a career. I am visiting Branson in Abilene this week, since he spent last week in Houston after we got back from the U.K. on Monday, and yesterday we attended church at Highland with Mark and Kaila. I think we all agreed that these times were captured perfectly by the honorable Randy Harris, who spoke about life not being a story, because there is no plot. I think he meant to communicate that we cannot look at our lives with a certain beginning and certain end with certain steps to take and positions to have to get there--to the desired end of whatever success we've imagined for ourselves. We will never end up where we started obviously, and it will never be quite what we imagined. I think that is what makes life a story, even if it is mundane. The Truman Show was about a relatively mundane life as well. I am currently trying to not live a life based on decisions that I think would make my life worth watching. I know I need to live the life that is best every day, which will probably mean different decisions every day. I am grateful that my dream house for me and Branson right now is a tiny cottage with gables and the capacity for a turret add-on. I know we are both trying to make sure we do not sell out to careers we do not want, but also trying to accept that perhaps we can look at a career for now, rather than a career for life. I want to live in France for a year and cook. This does not necessarily have anything to do with my peace and conflict studies academic background but it is international relations. Of course, Branson has issues with this: 1. They all speak French. 2. They're a bunch of liberal Europeans. I think we should learn French! He also has a better chance of finding an affordable place with hidden passageways and turrets there. We are looking for jobs in Texas, with an open mind for places much farther away like D.C. So if anyone has ideas for someone who is looking for a political consultancy/international relations/NGO-like career for me and a real estate development/sales career for him, please PLEASE let us know! We are living off the wisdom and encouragement of the wonderful people in our lives.

We were so blessed by getting to go to my good friend Marshall's wedding this last Saturday at Grapevine Farms in Abilene, to the beautifully ethereal Justina and I must say, it was one of the most touching and unique weddings I've ever had the opportunity to go to. They emphasized the importance and meaning of community and had their close friends share in their vows with them, as they stood at the altar in their normal attire, with sandals and smiles. It was beautiful and such a blessing to share in. Justina even made homemade napkins for everyone, to take home and keep as a memory and had a potluck meal for everyone to enjoy. It was absolutely lovely.

For now, that is all and I am going to go make lunch with my sister while B golfs with Joel. More stories, wedding updates and recipe sharing to come!

Love,
Kate