Well, Momma came and went. I hated to see her go. We had such a good time.  The kids really enjoyed having their GoGo here;)  Trying to talk her into coming back up here for Christmas… we’ll see. It’s a beautiful day out. The kids are out and about playing.  They are off this whole next week for Fall Break:)  I wish my school was off this week as well. I sure could use a Florida trip about now.

Aunt Kathy and Martha came over for supper again the other night and I made ham with pineapple. I love this ham so much. It makes terrific sandwiches for several days after and the ham bone is perfect for soup and beans:)  My neighbor, Amy, sends over her ham bones when she makes a ham and I stick them into the freezer until I am ready to use it.  I make my ham the way Momma always made it. I never use the glaze packet that comes with the spiral cut.  I always stick plenty of pineapple rings in with the ham because the kids LOVE pineapple and they are super yummy on a sandwich the next day;)   LSU is playing McNeese at 6 tonight so I need to get this out to yall and get my chicken going:) Yall have a great weekend:) Enjoy!:)

OK, HERE’S What You Need:

1 Spiral Cut Ham

1 Can Coke (not diet)

1 cup (more if you like) brown sugar

2 cans Pineapple rings + juice

Crushed pineapple

Maraschino Cherries

HERE’S What You Do:

I use my Le Creuset Braiser for ham.  I line it with foil. Place your ham in your baking dish. Pack the crushed pineapple on your ham then  pineapple rings on the ham. Pack on your brown sugar. Gently pour your coke over and any of the juice if you want. Cover tightly with foil. Bake on 275 (15 minutes per pound – your center temp should come to 140 F when heated through – this is for the already Precooked spiral cut ham only. NOT a fresh ham).  To serve, slice it up, place your pineapples on top and cherries in the center;)

What a fun weekend:)  I hate to see it come to an end. Paul and I took SareBear to see The Lion King yesterday:) She loved it:) We saw it a few years back but wanted to take her this time. I forgot some of the bits of it so it was just as wonderful the second time:)  Afterwards, we went to Grand Lux Cafe then did a little shopping at Marshall Fields (Yes, I know it’s Macy’s now but I still can’t accept it).  Today, we took the kids and a friend to see the “Legend of the Guardians: The Owls of Ga’Hoole”.  What a good movie. Jamie and Matthew both have read the books. I think they were a little disappointed but still liked the movie. They are still learning that the book is always better than the movie in these cases. They showed a trailer for the new Harry Potter movie. SOOooOOooo looking forward to that one:)  I told Paul that we need to have a HP Marathon right before we go to see the new one (and need to re-read the book:).  I read an article just yesterday that JK Rowling hasn’t ruled out another HP book:) YaY!!:)  So anyway:)

I made this next recipe today actually:) I’ve been meaning to make it for a couple of weeks.  It comes from our extended family in Cyprus (my sister-in-law’s mom and dad:).  I really liked them. I served them with buttered egg noodles.

Mr. Bryan said, “Can be served/eaten hot or cold with or without other vegetables as a starter or main meal, also excellent to take on picknicks. We find with mashed potatoes excellent. We also find vegetable cooking oil best to our taste, and as with all simple recipes quantities can be adjusted to individual tastes.”

I modified the recipe a little because I didn’t have 3/4 kilo (1.6 pounds) of pork. I only had a tad over a pound.  So I will show my adjustments:)

Give it a try:) Enjoy!!

OK, HERE’S What You Need:

3/4 kilo minced pork meat. (1.1 pounds)
1 cup of grated potatoes. (2/3 C.)
1/2 cup of bread crumbs. (1/3 C.)
1/2 cup of finely chopped onion. (1/3 C.)
1 egg.
salt and pepper to taste.

HERE’S What You Do:

In a bowl, combine your meat, potatoes, onions, bread crumbs, eggs and seasoning.

Combine and knead until well mixed. Cover and set aside for about 30 minutes.

In a skillet, heat your oil and fry your meatballs on all sides until they are done through. Can I TELL YOU how good these smell while they are cooking?!?!;) Remove and drain on paper towel.

Serve with potatoes or buttered noodles:) Very very yum:) Thanks Mr Bryan and Mrs Harri!!