Monthly Archives: July 2016



Let me start by noting that in all her seven-years of living with me, Renee has chased dozens of bunnies that have ventured into “her” yard and never came close to catching a single “hare” on their chinny-chin-chins or bunny tails.

Opossums she can catch and shake up until the go limp. (Though she has no idea how they get manage to get resurrected and disappear if she turns her back.

Well, at Walgreen’s after Easter clearance sale I bought her a stuffed “realistic” bunny. (After I cut it open, removed the squeaker in its bunny belly and sewed it back up. If I didn’t remove the squeaker, she’d rip the stuffed animal apart until she was able to remove it herself. Anyway, she had a great time playing with her bunny all spring.

I knew it wouldn’t last in the house, because she has a tendency to sneak her toys out of the house and into the backyard when I’m not looking. And sure enough, last week I went outside and discovered … DSC02433.jpgon the back lawn.

I’m quite sure she left it there to trap any real bunny that dared to trespass through “her” backyard.



Today, I’m going to share  the recipe for a one-dish dinner I might or might not have created. It’s based on a dish my mother used to fix for family dinners when I was a kid … Baked Beans and Pork Chops.

My mother’s dish was rather time consuming involving soaking dry Great Northern Beans for a couple of hours  and then cooking them for additional hours on the stove until they got tender. I cut a lot of her prep time by buying two cans of low sodium Great Northern Beans from my local stupid-market.

I empty the beans into my Pyrex bake dish … add a pinch of ground white pepper, and a half-teaspoon of celery seed. Then I chop a medium white onion and mix it into the beans.

My pork chops are the ones sold in meat markets as Breakfast Chops. They’re a thinner, boneless pork cutlet. I season them with a bit of salt and cracked black pepper, and place them on top of my beans.DSC02424.jpg

I used my toaster/oven to cook my dinner. TEMP 300/350 – for about two hours until the cutlets are brown and cooked through. The beans take care of their self. If the chops are a little thicker, you might want to turn them over halfway to brown on the other side.

This dish should serve four with the addition of a green salad and perhaps a glass of Moscato wine.

Since I usually cook for one, leftovers stored in freezer containers will provide three additions meals.

NOTE: Great northern beans are a low-fat, cholesterol-free, low-calorie source of iron, dietary fiber, potassium and protein. Tastes so good, and good for you too!