Deanna and her lovely daughter Courtney accompanied my tribe to both the Andersen dairy tour and a trip to the Lied Discovery Museum.
I was quite amazed by the number of "homeschoolers" at the Dairy tour, it was quite stuffy but the tour itself was very interesting. I was hoping to see a real cow but apparently, all the milking is done at a farm in UT, the milk is then transported by a big, refrigerated tank to the processing plant here in town. Literally within hours. The facility was immaculate, extremely clean! The talking animals were a little cheesy but the cookies and cream ice cream at the end was a nice treat.
Deanna held Sedona in the carrier and I carried Tater (Spencer) in mine, the boy is a tank! All the kids behaved pretty well, no melt downs or anything. They all really enjoyed the museum and all the cool experiments and hands on adventures. I think D & C will be joining us again - Courtney is Logan's "new" girlfriend - I've been replaced!
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Hearty Soup
Ingredients
V-8 Juice-lge container
Frozen Stew Vegetables 1 or 2 pkg
Stew Beef 2-3 lbs.
Frozen Italian Green Beans I pkg
Spring Water 2@ 8 oz bottles
Bay Laurel leaves 3
Place frozen vegetables in soup pan and pour in V-8 juiice with medium heat on
burner. If you wish to add water, only use Spring water. Trim any marble from beef and
saute gently in olive oil in fry pan, stirring to keep from overdoing and only brown the outside of the meat. Use just enough oil to keep from burning and then stir into soup.Add in Bay leaves, but be sure to remove them before serving. Warning! Bay leaves are not digestible.!
While soup is simmering stir in 1 tblspb each of basil, oregano, but use salt and pepper to your taste.
Allow soup mix to simmer for at least 2 hrs., stirring often to avoid burning. Depending on size should serve 4-6 persons. If you aren’t planning to eat the next day place portions in freezer bags and freeze until ready.
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Pork Chops
Ingredients
Pork Chops, thick sliced, center cut- 4 or 5
Yellow onion- 1- lge
Yellow apple- 1- lge
Celery stalk - 1
Garlic - 1 -wedge
Olive oil
Orange Blossom honey
Apple Cider vinegar
Thyme
Oregano
Trim fat from chops and place in fry pan. Brown chops on outside in olive oil and chopped garlic, along with fat. Do not leave them in the pan, but remove and place in oven pan as soon as browned.
Finely chop onion, apple and celery and spread over chops. Pour 1 cup vinegar into pan,along with thyme and oregano (approx 1 tblsp)
and refridgerate overnight. Never marinate pork except in fridge.
Preheat ovento 275deg. F. Chops will bake slowly while you baste them as you add about tblsp of honey to cover each one. Continue to bake slowly until chops are tender, usually 2-3 hrs
and remember to baste them.
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Potato Salad
Use Idaho or equivalent potatoes- 4 lge
Yellow onion 1-lge
Celery (fresh) 1 stalk
Hard boiled eggs 2
Bay Laurel leaves -3
Basil
Paprika
Salt
Black Pepper
Lemon- 1 sm sliced
Mayonnaise
Mild mustard (optional)
I a lrge saucepan fill 3/4 way with water and add bay leaves and lemon slices.
Then boil peeled potatoes until they are still slightly firm, but not hard.
Warning: Bay leaves are not digestible! Make sure the leaves are removed and discarded, as well as the lemon slices.
Chop up boiled eggs and place in mixing bowl
Finely chop onion and celery and add to mixing bowl. Mix in salt, pepper, paprika
and basil to taste.
Cut boiled potatoes into bite sized portions and add to bowl after allowing them to cool for about 10-15 min.
Spoon out enough mayo to cover salad and if you wish stir in I tblsp mustard for extra flavor and creamy color.Then mix it into salad and place bowl into fridge to chill until ready to serve.
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