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A Woman's Journal



By Maggie Turner

January 24, 2000


I am very pleased to be sitting in my favorite chair, feet up, with my laptop on my lap. It was over a week ago that my laptop took over as the primary computer at our house. As such, it sat in fixed position on my desk, linking us to the outside world. Now that my main Mac is back, the laptop is free to wander. Therefore, here we are together enjoying the atmosphere of comfort in the living room.

Attila lies stretched out on the floor, intent upon the John Thaw mystery on the television screen. We enjoy the British mystery programs aired on our public television network. The emphasis in these programs is on character development and plot; there is very little in the way of sex, violence, or melodrama. There are no commercial breaks. Attila's repose lasts for fifty minutes exactly.

We went for a walk yesterday evening. The snow on the sidewalks has been ploughed, leaving about two inches of packed snow. The evening was mild, the snow was thinking about becoming slush. It was hard going. We cut the walk short and have not ventured out again tonight. This is the worst part of winter, when snow partially melts on the walkways. The insults of passing feet eventually freeze into broken, jagged hills and valleys of ice. Walking becomes unpleasant, and very hazardous.

I have several crockpots; they are in frequent use. On Saturday, I mentioned that I was preparing Honey Mustard Pork Chops in the crockpot; Bob of another day... expressed an interest in the recipe so I will include it here. I created this one afternoon when I had two pork chops in the refrigerator and no ideas. After rummaging through the kitchen for additional ingredients, I came up with this recipe.

Honey Mustard Pork Chops

1 1/2 to 2 tbsp. Russian Style Sweet Mustard (to taste)
1/4 to 1/3 cup liquid honey (to taste)
2 tbsp. olive oil
1 small onion, finely chopped
2 medium carrots, peeled and grated
2 pork chops

Combine mustard and honey in a small bowl. Microwave for 10 seconds if too thick. Set aside. Brown the pork chops in the 1 tablespoon of olive oil, remove from pan. Add remaining oil, onions and carrots, cook until tender. Place the onions and carrots in the bottom of the crockpot. Place pork chops on top of the onions and carrots. Pour or spoon the mustard/honey mixture over the pork chops. Cover and cook on low approximately 8 hours. Serve over basmati rice.


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