My mother-in-law went to Turkey and all she brought me back was a lamb blog. goo.gl/bhOxe— Meat The People (@MeatThePeople) May 21, 2013
Every carpet will be red with this hugging pork dress that is sure to catch everyone’s eye. From barely-there figure-flaunters to sophisticated sheaths, this pork gown will have everyone drooling. The vibrant colors show that you have both style and incisors.
Iowa just held their 6th annual Blue Ribbon Bacon Festival in Des Moines. Over 10,000 pounds of bacon was offered to the 8,000 attendees. Pshhh, that’s only like a pound and a quarter of bacon each. Practically nothing! Must’ve been a BYOB (Bring Your Own Bacon) type dealie. This is a dress made entirely of bacon by a local seamstress created for the 2013 Bacon Queen pageant which took place at the fest. The lucky winner? Kim Pfannebecker, who fit perfectly into the greasy frock.
It’s not easy being married to The Man of Many Trades. It means frequent evenings alone with the kids. Fortunately, the Man did not spend so much time practicing his many trades until our kids were a little older (but not much). They are 8 and 5; old enough to get themselves ready for bed; but not without a struggle.
Cooking for little critics is not easy. They are fickle. Yesterday, she LOVED broccoli. Today, it is DISGUSTING. The Man is not fickle. He has NEVER liked broccoli … or mushrooms, eggplant, tomatoes or artichokes for that matter. Fortunately, we are all meat eaters so I have many other options. As long as it is not too spicy, not too salty and not too chewy, it’ll do.
Tonight, I planned to make one of The Man’s favorites: pork chops. I bought 2 pounds of center cut chops. The Man is not picky when it comes to meat. He will even eat it breaded with Shake N Bake. But I decide to surprise him with something new and different. I rub it down with brown sugar, paprika, salt, garlic & a bit of cayenne pepper (not too much or the little critics will object). I am firing up the grill when I get an email from The Man telling me he won’t be home for dinner…again. I am disappointed but must forge ahead.
While dining in a swanky restaurant a few years back, I learned that many of the experts are cooking them medium nowadays. I decide not to risk it and grill them through. I call the little critics to the table and take a drink of my wine in preparation for their brutally honest assessment of my culinary skills. It is too spicy, they say, but they eat it while telling me all about their day at school.
It’s nice to have hobbies – important even. But if you actively engage in too many at one time, you may miss out on the finer things in life — like eating a perfectly good pork chop with your family.