Our Second Kiva Loan

We made our second Kiva loan in October of 2009. 

We loaned to:

Gulnora from Tajikistan

Gulnora needed a loan to buy more calves for her cattle business.

Our First Kiva Loan

We made our first Kiva loan in March of this year.

We loaned to:

Batsuh from Mongolia

Batsuh needed the loan for inventory for his grocery store.

KIVA, loans that change lives

In March of this year we made our first loan on Kiva. I read about Kiva in Bill Clinton's book Giving and knew it was something I wanted to check out.  My first transaction on the site was actually a gift certificate I bought for my mother for Christmas. I knew she would enjoy helping people and figured it was a gift that keeps on giving.  

From their website:

 We are a non-profit organization with a mission to connect people through lending to alleviate poverty. Leveraging the internet and a worldwide network of microfinance institutions, Kiva lets individuals lend as little as $25 to help create opportunity around the world. Learn more about how it works.

When the loan is repaid, our money is paid back, and we are then able to turn around and make another loan, on that same amount of money! (Though periodic donations to Kiva is a good thing, too...that is not paid back, lol) 


The girls and I really enjoy searching for our next loan opportunity. We have learned about a lot of different countries, cultures, economics....the joy of helping others. And instead of just donating money, which we do for other organizations and causes, Kiva is a way of helping people help themselves, in helping their business grow, or starting a new business, a way to create a better life for the world's less fortunate. These people would not otherwise be able to take out a loan. 


It is addicting and fun. We started with just one loan...but have since put more money into so now we receive several small repayments each month, and can then turn that around and make a new loan with the same "recycled" money.  


Try it with your kids today.  It is a great experience to share!!


Happy Lending!!

Newness in October

New house....new bikes!

 

New skills...Daddy helping Livy learn to ride.

New Dog....Molly!

New discoveries in our backyard.



New art

Making mini pumpkin votives...

New paint on the fence

New pumpkin sculpture for the front porch

 New truck

New pumpkin thief...

Just moved in

These were taken just after we moved in to our new home in October 2009. 

Here's the big barn on the left. Very large! Still need to take some photos of the inside. On the right is the old carriage house with a garage added on the side. 

The East side of the barn

West side of house

East side of house

South side of house

Mulberry, peach, apple, and pear trees in need of some serious TLC

To New Beginnings

Our dreams of living a homesteading life are becoming a reality. Three months ago we purchased an old farmhouse with two acres of land and a very large barn. Our minds are racing as we think up all the delicious things we can do on our land...we are planning out where this will go, where that will go...trying to read up on how to raise chickens, dairy goats, how to garden, maintain our fruit trees and plant more, create a pond, a secret garden, a cutting garden, the list goes on and on. I know we won't be able to do everything at once, and it will take years of trial and error before mastering any of these skills, if they ever CAN be mastered. But it is all so very exciting!!!

I am creating this blog here so that I can keep an electronic journal of our journey, our life, our everyday whimsies... A place I can look back upon, share, search, and see how far we have come.

As this is our first blog post, I think a little introduction is in order...in case there will be any readers in the future....

I am Sarah. I am 32 years old. I am a housewife/homemaker/unschooling mother. I love reading, especially non-fiction...love reading about anthropology, sociology, biology, natural history, nature guides, how-to books. I am an atheist, or secular humanist...whatever you feel more comfortable with, lol. I went to college for social work and before my home career I worked in the MR/DD field. I grew up in Maine. I love taking photographs and going to art museums...even if it is a virtual visit. I like quiet solitude sometimes...I need it to recharge. I have always loved lilacs as they remind me of visiting my grandmother when I was a girl. I like making things from scratch, including laundry soap. Can't wait to try making more things soon. I want to teach myself to play the violin. I have one and at one point could play the simple kids songs fairly well, but since moving I haven't touched it. I'm sure I'll have even less time for it unless I make it a priority. I love trees. I don't know if it is from growing up in Maine, which is supposedly 90% covered with trees. There is just something about them, so graceful and elegant, strong and grounded.

Mark is my husband. He is an amazing husband and father and I really hit the jackpot in marrying him. He is a hard worker, very generous, patient, understanding...or at least tries to when he doesn't. He grew up in the 80s with the hair bands of heavy metal and that is what he continues to listen to today. He cranks it up and air guitars it all over the place! Mark grew up on a farm nearby, however it was mostly corn and soy bean farming...and he was little...so we are having to learn a lot on our own. He is a family guy, as I am a family gal, and we are one close and happy family. We are at our happiest to be home spending time with one another. Mark has been interested in woodworking, so I'm sure this blog will chronicle his projects and learning. He is also interested in birds and birding. He is working on an ornithology course through Cornell University and is our resident bird expert around here. He also has a fascination with the weather, which I think he got from his dad, the farmer...and as I think I may become more interested in as well...since it will have a more direct impact on our lives with our farming adventures.

Georgia is our 9 year old daughter. She is horse-crazy...she knows so much about horses, from their evolutionary history, their breeding history, uses in cultures through history to today, their anatomy...just about anything you could know about a horse, except riding one. We don't have a horse and do not know anyone with a horse. At the moment we do not have the room for a horse to be happy. If we are able to buy some of the land around us in the future then we would be able to have a couple horses, but that will have to wait. For now I am interested in finding a place nearby that allows children to take riding lessons without needing to have their own horse. Georgia is also interested in all things nature. She takes all the nature classes offered at the local nature center and on nice weather days is usually out and about observing, studying, collecting, identifying. She has a fascination with grasshoppers at the moment, too. She's very gentle and kind to all types of animals. She loves reading and learning. She likes to make up stories, some of which she writes down and others she shares orally. She loves the show Survivorman and loves to pretend she is surviving, building shelters and creating tools from things found around the yard. She is determined and resilient: she doesn't like to give up on something she is trying to master, never getting discouraged. She is a treasure for sure.

Georgia attended public school for kindergarten but was already at a 2nd and 3rd grade level. Her teacher would send home extra worksheets for her to do at home...but while at school she was bored! She was losing the light in her eyes and her love of learning...we decided against sending her back. She had already taught herself to read at age 3, was very bright and loved learning all the time...like a sponge that soaks it all in. School was changing this about her and we needed to do something about that. At first we tried the whole school-at-home type of homeschooling. I never bought packaged curriculum, but we would put together resources that kids her age were "supposed to be learning" at that age. After the first year we realized this just didn't feel right. We researched unschooling and have never looked back. Georgia is thriving. She is free.

Olivia is our 6 year old daughter. She has never been to school. She is not "reading" fluently right now but she does know some words, and she loves to write, copy words, have me tell her what things say, she loves being read to. We trust that she will start reading at her own pace, as she does with everything else in her life, like learning to walk and talk. She loves bugs, dinosaurs, and of course horses. She is very helpful and offers to sweep the kitchen or vacuum the floors when she feels like it. She loves to help out and "do jobs" as she calls it. She gets discouraged easier than her sister, so we offer her a lot of support and try to boost her confidence in things. She is hilarious and can make us laugh so hard. And her cuddling is the best!! She is very creative in her playing and has a great imagination.

Salisbury Patties and Gravy

1 pound ground beef

1 medium onion, chopped

1 to 1 1/2 cups crushed saltines

1 egg

3 tsp instant beef bouillon granules, divided

2 to 3 cups water

3 Tbs cornstarch mixed in 3 Tbs water

Mix together beef, onion, saltines, egg and 1 tsp. beef bouillon granules. Form patties with hands and fry in small amount of butter on both sides. When all patties are browned, cover with 2 cups water and rest of beef bouillon. Cover with lid and simmer for about 15 minutes. Remove patties to a plate and make gravy by slowly adding the cornstarch/water mix. You may add more water and beef bouillon granules to taste.

Pumpkin Pancakes

1 cup flour

1 Tbs sugar

2 tsp baking powder

2 tsp pumpkin pie spice

1/2 tsp salt

2 egg yolks

2 egg whites

1 cup milk

1/2 cup pumpkin

2 Tbs vegetable oil

1 tsp vanilla

Combine dry ingredients in a bowl. Beat egg whites until soft peaks form. Set aside. Add rest of ingredients to the dry ingredients and stir until mixed. Fold in egg whites. Ladle by 1/4 cupfuls onto hot greased griddle. Flip when bottoms are brown and bubbles form in middle.

Homemade Pancake Syrup

1 cup water
2 cups brown sugar
1/2 tsp maple extract flavoring

Bring to boil and boil 1 minute while stirring. That's it!

Four Bean Salad

1 16 oz can of each: Lima bean, kidney bean, green bean, wax or yellow bean
1/2 cup diced green pepper
1 diced medium onion
1/2 cup honey
2/3 cup white vinegar
1/3 cup salad oil
1 tsp salt
1 tsp pepper

Combine beans, pepper, and onion. Whisk together remaining ingredients and pour over bean mixture.
Mix and marinade for 12 to 24 hours in the refrigerator before serving.

French Toast Sticks

These can be made to put in the freezer for a quick breakfast through the week.

Makes 24 sticks.

8 slices Texas Toast
1/4 cup melted butter
4 eggs
1/3 cup sugar
1/4 tsp cinnamon
2/3 cup milk
3/4 tsp vanilla

Preheat oven to 350* F
Cut slices of bread into thirds to make three sticks from one slice.
Mix melted butter, eggs, sugar, cinnamon, vanilla, milk and beat well.
Dip each bread stick into the mixture and place on parchment lined baking sheet.
Bake 25 minutes, turning the sticks over halfway through.

For freezing, allow to cool. Flash freeze on baking sheet, then place in ziplock bag.
To reheat: 3 sticks microwave for 30 seconds.

Tetrazzini Deluxe

1 (16 oz) pkg spaghetti

½ c. butter, melted

½ lb fresh mushrooms, sliced

2 (10 ½ oz) cans cream of chicken soup

1 cup water

4 cups cubed cooked chicken or turkey

1 cup shredded sharp cheddar cheese

1 (10 oz) pkg frozen peas

½ c. sherry (optional)

2 Tbs Worcestershire sauce

1 tsp salt

¼ tsp pepper

1 c. grated parmesan cheese

paprika

Break spaghetti into halves or thirds. Cook and drain.

Saute mushrooms in butter until tender. Stir in soup and water and cook and stir until blended. Stir in spaghetti and all other ingredients except parmesan cheese and paprika. Pour into greased 9x13” baking dish. Top with parmesan cheese and sprinkle with paprika.

Bake at 375ºF for 45 minutes or until thoroughly heated.

Walnut Fudge Balls

2 c. semi sweet chocolate chips

1 c. chopped walnuts

¾ c. sweetened condensed milk

1 tsp vanilla

¼ c. colored sugar sprinkles

Melt chips in double boiler. Stir in nuts, milk, and vanilla. Let sit 10 minutes to cool. Shape into 1: balls and roll in sugar. Makes 32 balls.

(buttered hands makes rolling easier)

Yummy Chocolate Chip Cookies

1 c. butter (2 sticks)

1 c. white sugar

1 c. brown sugar

2 eggs

1 tsp. vanilla

2 c. flour

2 ½ c. oatmeal cut in blender/processor

1 tsp. baking soda

1 tsp. baking powder

½ tsp. salt

12 oz. semi-sweet chocolate chips

4 oz. Hershey bar, grated

1 ½ c. walnuts chopped

1. Preheat oven to 375°F.
2. Cream butter and sugars.
3. Add eggs and vanilla.
4. Mix flour,oatmeal, salt, powder, soda and add to sugar mixture.
5. Stir in choc. chips, Hershey bar, nuts.
6. Roll into balls and place 2” apart.
7. Bake 10 minutes.

Swedish Meatballs

Ingredients

Meatballs:

2 slices fresh white bread

½ cup milk

3 Tbs clarified butter

½ cup finely chopped onions

pinch of salt + 1 tsp

¾ lb ground chuck

¾ lb ground pork

2 large egg yolks

½ tsp black pepper

¼ tsp allspice

¼ tsp nutmeg

Gravy

¼ cup All purpose flour

3 cups broth

¼ cup heavy cream

Preheat oven to 200º F.

Tear bread and put in bowl with milk and set aside

Melt 1 Tbs butter, add onion and pinch of salt. Sweat til soft

In bowl, bread & milk, ground chuck, pork, yolks, 1 tsp salt, pepper, allspice, nutmeg, onions. Beat on medium 1 to 2 minutes.

Form 1 oz size meatballs

Heat remaining butter and add meatballs till golden grown (7-10 min)

Keep warm in oven

Heat to low and add flour 1-2 minutes

Gradually add beef broth and whisk until thickened

Add cream and cook until desired consistancy

Add meatballs

Serve over Amish egg noodles.

Taco Seasoning Mix

½ c plus 2 Tbs chili powder

2 ½ tsp garlic powder

2 ½ tsp onion powder

2 ½ tsp crushed red pepper flakes

2 ½ tsp dried oregano

1 Tbs plus 2 tsp paprika

¼ c. plus 1 Tbs ground cumen

3 Tbs plus 1 tsp sea salt

3 Tbs plus 1 tsp black pepper

Combine and store in air tight container

Lea & Perrins Steak Marinade

½ c. Worcestershire Sauce

3 Tbs olive or vegetable oil

3 Tbs Balsamic Vinegar

¼ tsp salt

(optional: garlic or garlic powder)

Combine ingredients and use to marinate steaks for 30 minutes before grilling.

Squash Casserole

Ingredients

2 pounds yellow squash, cut in ¾ inch cubes

1 cup chopped onion

1 teaspoon salt

¼ teaspoon freshly ground pepper

water

4 tablespoons butter

1 cup saltine crackers crumbled

½ cup milk

1 cup shredded Cheddar cheese

½ cup pecans, finely chopped, or buttered bread crumbs

Place squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 ½ quart baking dish well. Stir crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350º F, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

Sausage English Muffin Casserole

2 pkg breakfast sausage links

6 english muffins cut into 1 in cubes

¼ c. butter, melted

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

½ c. onion, chopped

½ c. red pepper, chopped

12 eggs

2 c. milk

¼ tsp salt

¼ tsp pepper

¼ cup crumbled bacon

Cook sausage, cool slightly and cut into ¼ inch slices

In a greased 13x9” baking dish, layer half the english muffin cubes and half the cooked sausage. Repeat layers. Drizzle with butter and top with the cheeses, onion, and red pepper

In bowl, combine egges, milk, salt and pepper. Pour over casserole. Sprinkle with bacon. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Uncover and bake at 350ºF for 45-50 minutes or until knife inserted into center comes out clean. Let stand 5 minutes.

Shrimp and Vegetable Stirfry

1 lb. medium shrimp, peeled, deveined (fresh, or frozen, thawed)

¼ tsp ground ginger

¼ tsp cayenne pepper

1 clove garlic, minced

1 Tbs sesame seeds

¼ tsp ground black pepper

2 tsp sesame oil

2 Tbs canola oil

1 red bell pepper, sliced into thin strips

3 green onions, sliced

3 Tbs teriyaki sauce

 ½ lb sugar snap peas

1/8 c cornstarch

¾ c chicken broth

¼ tsp salt

1 cup cooked white rice

Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds, black pepper, and sesame oil in a large ziplock bag and toss to coat. Heat canola oil in a large wok or skillet. Add red bell pepper, green onions, saute 3 to 4 minutes to soften slightly. Add teriyaki sauce. Add peas and shrimp with seasoning. Saute 4 minutes or until shrimp are opaque. Stir cornstarch into chicken broth and add to wok. Cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp mixture over heated rice.

Pita Bread

1 pkg active dry yeast (2 ¼ tsp)

½ c. warm water

1 c. whole-wheat flour

2 c. all-purpose flour

1 ¼ tsp salt

1 tsp sugar

1 c. lukewarm water

Dissolve yeast in ½ c warm water. Add sugar and stir until disolved. Let sit 10-15 minutes until water is frothy

Combine flour and salt in large bowl. Make small depression in middle and pour yeast water in. Slowly add 1 c. warm water and stir with wooden spoon or rubber spatula until elastic.

Knead on floured surface 10-15 minutes. Place in greased bowl, cover, and rise about 3 hours, until doubled.

Roll out in rop and pinch off 10-12 small pieces. Place balls on floured surface, cover and let sit 10 minutes

Preheat oven to 500ºF, and preheat baking sheet also.

Roll out each ball into circles 5-6” across and ¼” thick.

Bake each circle 4 minutes until bread puffs up. Turn over and bake 2 minutes.

Remove pita and push down puff. Immediately store in bags.

Stores up to a week in pantry and up to a month in freezer.

Sausage and Potato Breakfast Skillet

1 lb. sausage roll

1 small onion, diced

1 small green pepper, diced

1 20 oz bag home fries potatoes

4 Tbs butter

½ c. shredded cheddar cheese

Crumble and cook sausage with onions and peppers over medium heat until browned. Remove from skillet. Melt butter in skillet and cook potatoes according to directions. Stir insausage mixture and cook until hot. Top with cheese and serve.

Peanut Butter Fudge Balls

¼ c. (1/2 stick) butter

¼ c. milk

1 tsp vanilla

1 ½ c. special dark or semi-sweet chocolate chips

½ c. creamy peanut butter

3 2/3 c powdered sugar

3 c. finely chopped peanuts

1 ½ tsp shortening

Line 8 or 9” square pan with foil and grease foil.

Cook butter, peanut butter, milk in saucepan over low heat until melted.

With wooden spoon, gradually beat in powdered sugar and vanilla. Remove from heat and pour in pan. Cool completely.

Line 2 trays with wax paper. Spread chopped uts on one tray. Roll mix into ¾” balls and set on empty tray. Chill if needed. Place chips and shortening in medium bowl. Microwve at 50% power 1 minute, stir, then 15 sec, stir, until melted and smooth.

Dip peanut butter balls in chocolate mix and roll in chopped nuts. Place in small muffic cups.

Makes about 5 dozen

Peppermint Bark

1 c. crushed peppermint candy canes

2 pounds white chocolate

peppermint flavoring

1. Melt chocolate in double boiler
2. Combine cane pieces and flavoring to melted chocolate
3. Pour onto cookie sheet that is covered with parchment or wax paper
4. Put in refrigerator 45 minutes or until firm.
5. Remove from cookie sheet and break into pieces, whatever size desired.
6. Put pieces in jar or cellophane bag tied with ribbon.

Mexican Manicotti

Ingredients

1 lb beef

1 16 oz can refried beans

3 tsp of chili powder

3 tsp of oregano

1 8oz package Manicotti shells

2 ½ cups of water

16 oz picante sauce

16 oz sour cream

1 cup shredded monterrey jack cheese

¼ cup sliced green onions

¼ cup sliced ripe olives

Mix beef, beans, chili powder and oregano.

Put in shells.

Place in greased 13X9 baking pan.

Mix water and sauce and pour over manicotti.

Cover & refrigerate 8 hours.

Remove from fridge 30 minutes before baking

Cover and bake at 350º F for 1 hour.

Uncover and spoon on sour cream.

Sprinkle with cheese, onions, and olives

Bake for 8 minutes more.

Parmesan Tilapia

Ingredients

½ cup parmesan

¼ cup butter softened

3 Tbs Mayo

2 Tbs lemon juice

¼ tsp basil

¼ tsp black peper

1/8 tsp onion powder

1/8 tsp celery salt

2 lbs tilapia fillets

Mix all except fish and set aside

Broil fish 2-3 minutes

Flip and broil 2-3 minutes

Add sauce on each fillet and broil 2 minutes more.

Quicker Cassoulet

1 pound Polish or smoked sausage, cut diagonally into 1" pieces
1 can (15-16oz) great northern beans, rinsed and drained
1 can (15-16oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) tomato sauce
3 medium carrots, thinly sliced (1 1/2 cups)
2 small onions, thinly sliced and separated into rings
2 cloves garlic, finely chopped
1/2 cup dry red wine or beef broth
2 Tbs packed brown sugar
2 Tbs chopped fresh or 1 1/2 tsp dried thyme leaves

Heat oven to 375* F
Mix all ingredients in ungreased 3-qt casserole.
Cover and bake 1 hour or until mixture is hot and bubbly and carrots are tender.

Ice Cream in a Bag

1 Tbs sugar

½ c half and half

¼ tsp vanilla

½ c rock salt

ice

pint ziplock bag

gallon zipock bag

Mix sugar, half and half, and vanilla in pint bag. Close bag and place in gallon bag with ice and salt. Seal gallon bag and shake until you have ice cream!

Italian Sausage Ziti Bake

1 pkg Italian sausage

1 pkg ziti pasta

1 small onion, chopped

2 garlic cloves, crushed

1 jar spaghetti sauce

1 can crushed tomatoes

1 pkg frozen italian vegetable mix (carrots, zucchini, cauliflower, etc) thawed

1 to 2 cups shredded mozzarella cheese

1 can white beans

Cut sausage into coins or 1 inch pieces.  Cook sausage and onion in skillet. Add garlic to last 3 minutes.

Boil ziti according to directions.

Mix sausage, onion, garlic, cooked pasta, spaghetti sauce, crushed tomatoes, vegetable mix, and beans.

Pour into greased 9x13 casserole pan. Sprinkle with mozzarella and bake on 350ºF for 30 minutes.

Herbed Greek Lamb Chops with Feta Salad

1 ½ c. olive oil

¼ c. parsley, finely chopped

1 Tbs rosemary, finely chopped

¼ c. orgegano, finely chopped

8 garlic cloves, chopped

¼ c. lemon juice

sea salt and cracked black pepper to taste

12 lamp loin chops

Mix oil, herbs, garlic and lemon juice. Season with salt and pepper. Add loin chops and toss to coat. Let sit for 30 minutes to 1 hour.Grill lamb chops.

Salad

½ c. feta cheese

1 c. grape tomatoes

½ c. kalamata olives

1 cucumber thinly sliced

1 Tbs mint leaves, roughly chopped

½ c. olive oil

¼ c. white wine vinegar

salt and pepper to taste

Hummus

1 can garbanzo beans

1 ½ Tbs Tahini

3-5 Tbs lemon juice

¼ c. reserved liquid from garbanzo beans

2 cloves garlic, crushed (and roasted)

½ tsp salt

2 Tbs olive oil

mix all in food processor.

Additional items depending on taste:

sundried tomatoes

roasted red peppers

cayenne

red pepper flakes

jalapenos

cumin

Giant Chocolate Chip Cookie Cake

Ingredients

2 sticks unsalted butter, softened

1 cup packed light brown sugar

½ cup granulated sugar

2 large eggs

2 cups plus 2 Tbs All Purpose flour

1 tsp baking soda

½ tsp salt

1 ½ tsp pure vanilla extract

1 ½ cup semi-sweet chocolate chips

¾ coup white chocolate chips

½ cup macadamia nuts, chopped

½ cup toasted walnuts

Preheat to 375 º F.

Line 14” light colored round pizza pan with parchment paper and grease paper.

In large bowl, cream butter and sugars. Add eggs beating well after each one

In bowl, combine flour, soda, salt, mix with a whisk. Add to butter mixture and add vanilla.

Fold in chips and nuts

Spread across pan and bake until edges are golden and cookie is set and still soft

About 20-25 minutes

Cool in pan 10 minutes then transfer to wire rack.

Guacamole

Ingredients

3 Haas Avocados, halved, seeded and peeled

1 lime juiced

½ tsp salt

½ tsp ground cumin

½ tsp cayenne

½ medium onion diced

2 Roma tomatoes seeded and diced

1 Tbs chopped cilantro

1 clove garlic, minced

Toss avocado pulp and lime juice to coat. Reserve lime juice after all avocados have been coated. Add salt and cumin and mash with potato masher. Fold in onions, tomatoes, cilantro, and garlic. Add 1 Tbs of reserved lime juice. Let sit at room temperature and then serve.


From Alton Brown

Coffee Molasses Pork Chops

Ingredients

1 cup strong brewed coffee, cooled

6 ounces molasses, by weight (about 1/2 cup)

2 tablespoons apple cider vinegar

1 tablespoon dijon mustard

2 cloves garlic, minced

Kosher salt and freshly ground pepper

1/2 teaspoon ground ginger

6 to 8 sprigs fresh thyme

4 6-to-8-ounce bone-in pork chops (1 inch thick)

Directions

Combine the coffee, molasses, vinegar, mustard, garlic, 1 teaspoon salt, 1/2 teaspoon pepper, the ginger, thyme and pork chops in a 1-gallon zip-top bag; seal and shake to combine. Marinate in the refrigerator for at least 2 hours or overnight.

Preheat a grill to medium-high. Remove the pork from the bag. Pour the marinade into a saucepan; boil gently over medium-high heat, stirring, until reduced to 1/2 cup, 12 to 15 minutes. Remove the thyme stems.

Grill the pork chops for 3 to 4 minutes per side, or until they reach an internal temperature of 145. Let rest for 5 minutes; serve with the glaze.

Country Cheese Biscuits

Ingredients

2 c. all-purpose flour

2 tsp baking powder

½ tsp salt

½ c. butter

1 c. shredded cheddar

2/3 c. milk

(optional: add garlic powder with flour)

1. Preheat to 425°F and lightly grease baking sheet.
2. Combine flour, salt, baking powder.
3. Cut in butter with pastry cutter until coarse crumbs.
4. Stir in cheese and milk.
5. Turn out onto floured surface and pat into 1” thickness.
6. Cut with 2” biscuit cutter.
7. Bake 12 to 15 minutes or until lightly brown.

optional: brush tops with 2 Tbs. melted butter after removing from oven.

Chocolate Zucchini Cake

Ingredients

2 cups All Purpose Flour

2 cups sugar

¾ cup unsweetened cocoa

2 tsp baking soda

1 tsp baking powder

½ tsp salt

1 tsp cinnamon

4 eggs

1 ½ cup vegetable oil

3 cups grated zucchini

¾ cup chopped walnuts or chocolate chips

Preheat oven to 350º F and grease and flour 9X13 pan.

Mix dry ingredients.

Add eggs and oil.

Fold in nuts and zucchini.

Bake 50-60 minutes.