by Bethany on August 31, 2010
Growing up on our farm has given me a variety of experiences that most people just don’t have. From cleaning up after horses, pigs, turkeys, sheep, rabbits and whatever else we happen to have in our barn to seeing who can run across the gravel in bare feet the fastest. (Other people have been bored enough to do that, right?)
Anyway, here’s a little experience back before I got my driver’s licence. And this may actually explain a thing or two about my driving skills… ahem.
One of the scariest moments in my life was when I was driving our four-wheeler and ended up taking the turn too fast on a steeper hill. I tried to cling on to the handlebars as I flew past our turkey barn, but I felt the four-wheeler slip out of my desperate fingers and slammed onto the grass.
This is what our four wheeler looks like!
Source
You, like me, might think that a four-wheeler would just stop in this situation.
You, like me, would be wrong.
In wide-eyed horror, I watched as the four-wheeler just kept on rolling… right into our corn field.
First thought- “I’m going to be so grounded that I won’t be able to leave my house until I’m 22”.
Second thought- “There’s a creek on the other side of this corn field”.
As it same to a shuttered halt about five feet into our field, the panic began to ease. Maybe I’ll only be grounded until I’m 21. And I managed to back it out of the field, mangling corn as I went.
After I was done, there before my eyes was a huge gaping hole in my father’s field; it looked like two grizzlies had spent the afternoon wrestling or the beginning of an elephant corn maze. I thought again, “Okay, maybe 23- or 32.”
Source
Unfortunately I realized that someday, probably in the near future, my dad would just happen to pick up on the fact that we now have a five foot hole in our field. As I creeped up to him, trying not to look directly into his eyes, I told him the whole story.
My jaw fell to the ground as my dad just laughed at me, and ten years later I still got to go to college.
by porktastic on July 13, 2010
Catch up on my story!
I. Introducing Jamie
II. Cooking Attempt Number One
Let us begin where we left off. Introducing pork into my cooking repertoire!
Using the America’s favorite pork chop recipe from the Super Pork Recipes guide distributed by OPPC, I made eight pork chops, which I marinated for 30 minutes in reduced-fat Italian dressing. Yes, it is a children’s recipe guide, but don’t judge.
After marinating, I used a little of Lawry’s seasoning salt and grilled until the chops reached an internal temperature of 160 degrees. I combined the chops with my first attempt at green bean casserole, which was so easy I’m slightly mortified I had to Google a recipe for it! I also grabbed a dozen ears of amazing, Ohio sweet corn, which was so good it’s slightly ridiculous.
Despite the fact that my entire family left the house at the mention that I was cooking dinner, all did eventually return and sample supper. Only after I tried a bite myself to assure food quality and safety levels to all parties. Everyone lived to tell about the meal, their stomachs are still intact and even though they’d never admit enjoying it, everyone had seconds…
I survived marinated pork chops on the grill, so obviously you can too! It’s time to get grilling. Use this simple and tasty recipe to cook for your family tonight and check out other great pork chop cooking tips in this guide. Love to hear back about how it works out for you! Oh and be sure to check back for how my round two of pork cooking went, where I insanely tried TWO different recipes!
–JJ
Learn more about this recipe here!
Ingredients:
-4 pork chops
-3/4 cup Italian dressing (or use a reduced-fat Italian dressing)
-1 teaspoon Worcestershire sauce
Cooking directions:
Serves 4. Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for at least 20 minutes (or as long as overnight). Remove chops from bag, discarding marinade and grill over a medium-hot fire, turning once, until just done, about 8 to 11 minutes total cooking time.
Nutrition facts:
Calories: 210
Cholesterol: 60 mg
Protein: 25 grams
Saturated fat: 3 grams
Fat: 11 grams
What’s your favorite marinade or rub?
