THE PIECE DE RESISTANCE







I used this recipe for many years while working in a Nursing Home as an Activity Director







Select one indididual with:



A caring heart

Helping hands



To this add:



2 cups love

1 cup humor

4 tablespoons understanding

1 teaspoon courtesy



And add a willingness to serve:



1 tablespoon thoughtfulness

3 teaspoons responsibility

2 teaspoons flexibility

1 pound patience



Mix well, blending in respect of their time. Sprinkle lavishly with gratitude for their availability and commitment. Place in service, well greased with appreciation and lined with friendliness. Garnish by using their name, adding "hello" and "thank you" for that extra touch. Serve to any person and they will find it an irresistible treat.



The blending of these ingredients transforms the individual, as well as the person, into a totally new creation with inexpressible joy. It is a doubly delightful and delectable experience. There is no other flavor like it in the world. it is the piece de resistance of life, one is never the same after tasting of such a loving service.


JUST FOR FUN!

ELEPHANT STEW:
1 medium sized elephant
1 ton salt
1 ton pepper
500 bu. potatoes
200 bu. carrots
4,000 sprigs parsley
2 small rabbits (optional)

Cut elephant meat into bite-sized pieces (this will take about two months). Cut vegetables into cubes (another two months). Place meat in a pan and cover with 1,000 gallons of brown gravy. Simmer for four weeks. Shovel in salt and pepper to taste. When meat is tender, add vegetables (a steam shovel is useful for this). Simmer slowly for four more weeks. Garnish with parsley. Serves 3,800. If more is expected, add two rabbits. This is not recommended, however, as very few people like hare in their stew.

11/17/08

Norma's Pork Chops and Apples

Ingredients:
6 pork chops, (have your butcher cut 1/2 inch chops from a pork loin)
2 tablespoons extra virgin olive oil
garlic salt and black pepper to taste
1 tablespoon ground cardamon
6 tart apples
1 tablespoon butter
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 cup of port wine
Instructions:
Peal and core apples and slice into a saucepan with butter over medium heat. Add brown sugar, cinnamon and cook until tender. Remove from heat and set aside. Heat olive oil in frying pan Spread both sides of each pork chop with garlic salt, pepper and cardamon and add pork chops to hot pan. Cook until brown on one side and turn to cook and brown the other side. Add cooked apples on top of each pork chop (remove pan from burner) and pour wine into bottom of pan. Return pan to cook top and lower heat and cover with a lid. Heat for 30 minutes or until wine looks like thick syrup. Remove pork chops from pan onto a serving platter and top with apples and wine syrup. Serves 4 to 6 people.

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Other then my children; cooking is my joy in life. Always barefoot in the kitchen. Let me know what you think.