Day 34

What's on the menu:

Pork loin
Potatoes and Carrots
Pan fried squash
Buttermilk biscuits

Pork loin

Place pork in a roaster or a dish with a top. Salt and pepper the loin. Add water about 1/2 inch deep, then add vinegar 1/2 inch deep. Slice a red pepper and layer on top of loin.

Bake at 375 degrees until done, about two hours depending on size of loin.

I love the vinegar flavor in the pork. I got this recipe from Rivers, an older lady from my church. I stopped by her house years ago to buy some vanilla that the church sells and the aroma that came from her kitchen was unbelievable. So I asked what was smelling so good in her kitchen and this is what she told me it was and shared the recipe.

Potatoes and carrots

I boiled my potatoes cut in quarters, carrots and onions in a pot of water with chicken broth, salt and pepper until done.

Pan fried squash (I used my canned squash)

I use an old black iron frying pan. Put two slices of bacon and fry on both sides until brown and the grease is all out. Add squash to the bacon and grease. Add about 1/2 inch of water to pan and one onion chopped.

Cook and stir and chop every few minutes until squash is done and all chopped. It took my canned squash only 30 minutes but fresh squash will take a little longer. I do not like my squash real brown like some people like it. If you want it brown, you can place the whole frying pan with squash in the oven.

Buttermilk biscuits

1 bag Southern biscuit complete biscuit mix (restaurant style)

Recipe is on back of bag, just add buttermilk. This is a great way to have homemade biscuits if you do not know how to make biscuits. My 90 year old neighbor Mrs. Morris shared this with me years ago.
Sometimes it is hard to find it in certain grocery stores.
I seldom make biscuits of any kind anymore as it is just something I can cut out of our meals.
This is the time of year that I make my homemade grape jelly and my husband dearly loves buttermilk biscuits with his freshly made jelly.
He was a happy spouse tonight.