Everything and the kitchen Sink

Pork chops are something we eat once a week. We sort of rotate our meat weekly and although I don't make the same thing twice, it still begins to get boring. Today I made a marinade that I think will be tasty. It's marinading now, so I don't know how it will taste. When I tried it before I put the meat in to make sure that it tasted edible, it didn't taste bad. It was simple, a little bit of this and that, and something I could throw together with ingredients in my kitchen. Since I decided that I wanted to start cooking for ethnically, I've started buying more international ingredients and that means I can create a more varied taste experience. There are no pictures, because I was too busy admiring my work and eating.

Everything and the kitchen sink pork chop marinade

1/4 cup low sodium soy sauce
2 tablespoons extra virgin olive oil
2 tablespoons honey
2 tablespoons rice vinegar
2 tablespoons Thai sweet chili sauce
2 garlic cloves, minced or grated
1/2 teaspoon berbere
1/2 teaspoon chili powder
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/4 teaspoon pepper


Mix all ingredients and add pork chops to marinate for four hours. Bake with your preferred method.

My Homemade Dressing

preheat oven to 350*
1/4 cup real butter
4 tablespoon extra virgin olive oil
2 stalks celery, diced small
1/2 an onion
1/2 teaspoon sage
salt and pepper to taste
1 can cream of celery soup
4 large hamburger buns, torn into pieces


1. In a frying pan combine first five ingredients and saute onions until translucent.
2. While onions are sauteing, tear bread into pieces.
3. Add torn bread and cream of celery soup into a mixing bowl.
4. After onions are sauteed, add everything to mixing bowl.
5. Mix well and add to a 8x8 casserole dish.
6. Bake for 45 minutes, until it browns.
7. Let cool slightly and serve.

Peach-blueberry-raspberry crisp.

I made up a dessert. Frankly, I don't believe it. Okay, I didn't completely make it up. I know what goes into crisp and just used up the fruit in my fridge. I don't care though. It's pretty darn tasty. So good that I'm having a second bowl as I type my second time today. Does anyone ever feel weird that they have to specify real ingredients? **Note: My pictures aren't that great. Sorry.**

Peach-blueberry-raspberry crisp

~~preheat oven to 350*

3 peaches
1 pint blueberries
1 cup raspberries
2 tablespoons flour
1/2 cup real butter
1 cup oatmeal
1/3 cup brown sugar
1 teaspoon cinnamon


1. Spray or grease a 9x9 pan.
2. Cut the three peaches in half and then slice to desired thickness.
3. Add peaches, blueberries, and raspberries to pan; and toss with 2 tablespoons of flour.
4. Cut butter into thirds, then each third into thirds, and dice into small cubes.
5. Combine butter, oatmeal, brown sugar, and cinnamon in a bowl. Using hands break butter into the other ingredients until pea size.
6. Top fruit with crumb.
7. Bake for 30 minutes.
8. Let cool for 30 minutes.
9. Serve in a bowl with ice cream and enjoy.