The first real frost has come and gone and October has arrived with its crisp mornings and gorgeous, sun-filled days.
It’s the best time of year in the kitchen, with endless possibilities for delicious combinations of ingredients to fix for ourselves and share with others.
Pork and apples have always signaled October’s arrival in my kitchen, along with acorn squash stuffed with brown sugar and sausage and the first batches of caramel corn.
Peggy Jane the Mom’s pork roast with mashed potatoes and peas was always the meal I requested for birthday dinner. And in the middle of July, long before air conditioning, that was a sacrifice for all involved.
I usually whip up homemade applesauce in a sauce pot on the stove while pork roasts in the oven. The longer it cooks, the better it is. Just turn it down low enough so the bottom doesn’t scorch as it absorbs the little bit of water you add to get things going.
Also on the schedule sometime soon is the first daylong assembly of cabbage burgers, although the Son has informed me they weigh too much for him to take on his hiking/hunting trips. I’m guessing he will still enjoy them from the comfort of his couch, however, if his multiple hunting trips ever end.
Saturday’s bye week in Laramie means a full weekend to shop and cook and I look forward to it. One Saturday in Iowa, followed by four consecutive in Laramie, means things have been neglected on the home front. But an off week followed by two away games should have things ship-shape by the time we travel to Laramie once more for Homecoming on Oct. 28.
These pork chops go together in a snap and will have your house smelling like October looks. Serve with mashed potatoes and a green vegetable and dinner is complete.