
Millsburg from the Deck. Starting today, and a few times a week, I will upload a photo of taken from the upper deck. The trees are about fifty percent in spring foliage in mid-May.
Yesterday was mother's day. LKD and I went to the SHFD pancake breakfast with the Mayor of Millsburg.
Jean is doing OK after her visit to the ER last week. Nothing broken. Happy Mother's day Jean!
Remembering my Mother..... Happy Mother's Day!
Tomorrow is my birthday, Thanks Mom!
LKD has a Japanese place in mind for the birthday dinner.
So today a couple of new initiatives have been started. The railing leading down the front steps has been a work in progress since the building inspector gave us a certificate of occupancy based on a very temporary railing. Given that it is possible to fall out of the front door and land in the driveway it might make sense to finish the railings. I dug the holes for the posts. Once LKD approves the overall vision I can set them into concrete.
A couple of weeks ago mystery seeds were planted. Dad brought these is a baggie last year. We have no idea what they are so it will be interesting to see what grows. The mystery seeds have sprouted.
This piece of driftwood was down by the creek that runs through Millsburg. After a short tractor ride it has found a spot under the hemlock trees. Not sure if this is where it will stay but it is an interesting looking piece of driftwood.
Dinner time soon. The crockpot came in handy today. Here is an internet pork roast recipe. So far it looks and smells great!
Ingredients:
1 (2-3 pound) boneless pork roast
2/3 cup grated Parmesan cheese
1/2 cup honey
3 Tbsp soy sauce
2 Tbsp dried basil
2 Tbsp minced garlic
2 Tbsp olive oil
1/2 tsp salt
2 Tbsp cornstarch
1/4 cup cold water
Spray slow cooker with non-stick cooking spray. Place roast in slow cooker. In
a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and
salt; pour over pork. Cover and cook on low for 6-7 hours or until a meat
thermometer reads 160°.
Remove meat to a serving platter; keep warm. Skim fat from cooking juices;
transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and
water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for
2 minutes or until thickened. Slice roast; serve with gravy.