I live in the mountains of southern California - at 6,000'. So when a cold rainstorm moved into the area today, we got snow. When I left for water aerobics at 9 this morning, it was just drizzling. By the time I got to Loma Linda, where the pool is, it was pouring. I always get there early so I can do some laps, and I was one of only 3 people in the pool. (There were 3 others in the hot tub!) They cancelled the aeronibics class, but I didn't know that since they didn't put the sign up front until after I'd come in. No problem. I swam for 35 minutes - in the rain - then showered and went to JoAnn's for some needles and thread.
Driving home, I got to the ranger station at the bottom of the canyon, and noticed that the cars coming down were covered with snow. At the lowest part of Forest Falls, snow was sticking. Up at our house, we already had about 3 inches. It's been snowing steadily since, and is supposed to continue through the night.
The first thing I did after lunch was put a pecan pie in the oven. I used my grandmother's recipe - it seems to be the best - but I've always altered it by using half granulated and half brown sugar. I don't have any pictures, since there's no nice lighting for photography.
Nanna's Pecan Pie
Alma Morlan, my grandmother
1/2 cup granulated sugar with 1 tablespoon flour mixed in
1/2 cup packed brown sugar
1 cup white or brown Karo syrup (I used white, since I use the brown sugar)
3 eggs, lightly beaten
1 teaspoon vanilla
1/3 cup butter, melted
1 cup pecans
Preheat oven to 400˚. Mix all the ingredients except pecans with a wire whisk or spoon. Stir in pecans. Pour all into an unbaked 9" pie crust. Cover edges with a pie crust shield or foil. Bake 10 minutes at 400˚, then lower temperature to 325˚. Bake an additional 35 minutes or until a knife inserted in the center comes out clean.
Dinner was also comfort food of a sort - a nice Rachael Ray recipe. I saw her make this several years ago, and for about 5 years it was our Christmas Eve dinner. I had a craving for it NOW, so that's what I made.
Smoked Pork Chops with Apples and Onions
1 Tablespoon olive oil
3 slices bacon, chopped
1 medium onion, quartered then thinly sliced
1 green apple, cored and thinly sliced
6 thin boneless smoked pork chops (I used 2 large thick ones)
1 cup dark German beer
Heat a skillet over medium high. Add oil, give 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and sauté 3 to 5 minutes, then add sliced apples and sauté mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Pour the beer into the pan and reduce heat to a simmer. Beer will reduce into a great-tasting sauce. Serve chops topped with onion, apple, and sauce.
We eat this with boiled new potatoes, to which I add butter and dill. Totally a comfort food meal!