one more time

Sorry to be at this again so soon. I just love blogging about food in our house. Partly because Justin just make such beautiful food (he better for the money Kathrine pays him) and well, when I cook I'm just so darn proud of doing it by myself, I have to tell everyone about it.
So, anyway we hit up the flea market this weekend and got some really great produce. I'm never sure where to go with fresh veggies (cooking wise) other than stir fry, which i made for dinner yesterday,sorry no pics we ate it all. yummo! so I asked Justin for some ideas yesterday and he said I should make a veggie lasagna. We had made one together a while back so I just kind of made it again from memory. It turned out so beautiful, I just had to take some pictures for you guys to see.
My lasagna is sporting my vintage Le Creuset orange lasagna pan that Maw Maw(j grandma) got for us from a yard sale right after we got married (we collect vintage Le Creuset preferably in Le Creuset orange). I looove this pan! It just makes our food look so pretty, but it's hard to get in and out of the oven because of the handles, so I only use it every once and awhile for dishes like this.
and last but not really last,these are my designs for my mothers day card class at scrapbook heaven this week . I'll be teaching it this Thursday(tomorrow) and I think we may even schedule a second class for Tuesday next week. If your in the St Marys area come check it out.

Whats on your Sunday Table!

so i want to know, what are you haveing for dinner tonight? we are having brown sugar glazed pork chops with rice and rudabagas.

two of which i just learned how to make today.

for the pork chops you will need:

3 to 6 pork chops

1TBLs brown sugar per chop

1TBLs margerine per chop

1 TBLs soy sauce

pich cayanne pepper

one clove garlic

salt and pepper to taste

preheat oven to 350.

place chops in a 9x13 bakeing pan (i used metal) salt and pepper to taste, mince garlic and rub in to chops (do this on both sides ) in a sauce pan melt brown sugar, margerine, soy sauce, and cayanne and blend together, this should take about 5min, you don't want to let it get to thick or it will be hard to use. pour a little on each chop, reserve about a quarter of the mixture. cover pan with foil and bake 20 min. remove foil. flip chops and add remainder of glaze, recover bake 10min. remove foil and bake addisonal 8 to 10 min for nice browning. serve with white rice and pan drippings