Well, we’ve been busy prepping our garden spot. We’ve taken everything out, fed it to the cows, and during this time of the year they’re very glad for the “green” vegetables. The reasoning is there is literally no, to very little nutrition in the pasture. During this time we supplement nutrition through minerals and protein blocks, and of course hay.

But, we enjoy watching the cows eat these fresh vegetables, and they really do “dig in” when we start putting them out. In return, we’re provided with manure that we then apply into the garden, and if we see one “slackin off” in regards to keepin us in a steady flow of this essential waste product, I’ll ride by and shake a bag of charcoal in front of em.

You ever been so excited or scared to the point you could just s…? This is exactly the same response I get from the cows…how much ya want, and how high ya want it?? LOL!

We do this in our compost pile, adding manure, soil, hay or straw, green grass clippings, ground up leaves, vegetable scraps, cardboard, etc…We’ll be doing this to an extent in our garden this time. We’re putting down the manure, then a thin layer of hay, followed by a layer of ground up oak leaves.

We’ll turn all this in with the tiller, and plant. We’ll plant one, or maybe even a couple rows of potatoes, a row of broccoli, and a split row of cabbage and lettuce. The rest of the garden area we’ll hold for now, then plant other vegetables a little later.

We’re kinda at a standstill with our greenhouse at the moment, and we still like hangin the slide doors on each end, but we did get our curtain for our last side yesterday. Or at least Billy picked it up, but it’ll be next week before he can get down with it. No sweat though…

We can go ahead and start building our beds, and then start growin off some seeds to reset, and setting out a few plants we’ll pick up from the feed store to get a jump on a few things. Hopefully by next year, we’ll be growin most everything from seed. We’ll see how it works out.

We’re both lookin forward to getting started in earnest with it. I have no doubt this will be an endeavor Deb and I both will enjoy for years to come!

Speaking of Deb…she’s doin wonderful guys. Looks good, feels good, and does any and everything she’s always done. Her life has not been affected one iota in regards to having to “slow down” for any reason. I have to say again, God surely smiles on my Deb, and we thank him continually!

Her quality of life is great, and I know I probably sound like a dern broken record, but I’m so proud of her, and what an inspiration that little lady is to me! She truly is…my soul-mate! I definitely got the best deal out of our lives together! So you see, the Good Lord smiles down on me too!

I also have to thank you all again as well. We could NOT have done as well as we have without your love and support. You guys are amazing, and we’re indebted to you all! God Bless you and yours! Please keep your prayers coming, they are appreciated!

I have to say this too…Deb made the right choice, and of this I have NO doubt. Our time since the diagnosis, barring just a couple days at the beginning of this ordeal, have been the happiest of our entire lives together. Again, God is smiling on us!

I can’t get started in the kitchen with you guys today without throwin a little something out there back at ya’ll…

Love your spouse, your family, and your friends. Also, don’t just know in your heart you love them…TELL them you do! Life is not a given my friends, and believe me, I’m not using the term “my friends” lightly. You are my friends, or our friends, excuse me.

LIVE life!

Give thanks to our Lord and Savior daily. Let him know that you realize his importance in your life, and that all things you accomplish, or are blessed with, could not be done without his love and concern for us all. Every day he gives us…is a blessing!

Okay…how bout let’s fire off a dern cook stove and get started??

The recipes today come from a cookbook Deb and I have had for quite a while now, but have yet to use in our recipes we share with you guys. It’s not that there’s not a ton of good recipes in it, cause there are, but simply the fact we have so many anymore (cookbooks), we’d not taken the time to use from it prior to today.

We somehow have become… “cookbook junkies,” and honestly we love goin through them and seeing the different recipes, or the different variations of familiar recipes that are out there. I wonder if we enjoy this because we need to… “get a life??” LOL!!

The cook book we’re using today is called “Step-by-Step to Home Cooking.” It was published by Marshall Cavendish Books Limited. It has over 1,000 full-color photographs, is full of recipes, and has all types of useful and descriptive information throughout. It is…a keeper!

Milanese Chicken w/ Marinade

• 4 chicken breasts, boneless and skinless
• 4 slices cooked ham
• 2 medium sized tomatoes
• 1-1/2 oz. grated Parmesan cheese
• Salt and pepper to taste

** Marinade

• 2 tablespoons oil
• 2 tablespoons lemon juice
• Salt and freshly ground black pepper

Lay the chicken breasts flat, in a single layer between 2 sheets od greaseproof paper. Beat hard to flatten meat.

Now mix all ingredients for your marinade and pour into a shallow, flameproof dish large enough to hold the chicken breasts in a single layer. Turn your chicken breasts in the marinade from time to time, keeping them covered in a cool spot for 2 hours.

Uncover the chicken and put the flame-proof dish under the broiler for 5 minutes on each side.

Plunge your tomatoes into boiling water for 1 minute, drain and put under cold water. Peel away skins, then cut each tomato into 4 slices. Remove your chicken from under your broiler, again 5 minutes on each side, and place a slice of ham on each chicken breast. Top each with 2 tomato slices, and sprinkle on HALF your Parmesan cheese, and cover with foil.

Place in your oven on 150 (yep…150), for 1 hour. Take out and heat your broiler once again. Take off your foil, sprinkle the rest of your Parmesan cheese over the tomatoes once again, brown quickly and serve.

Gypsy Pie

• 1-1/2 pounds potatoes
• 1 medium onion
• A little oil
• 1/1-2 oz. butter
• 3 tablespoons milk
• 1 egg
• 6 oz. Cheddar cheese
• 6 ripe tomatoes
• Salt and freshly ground black pepper to taste
• Sprigs of parsley to garnish

Heat oven to 400. Peel potatoes, cut into chunks, and boil in salted water until tender. Peel and chop onion and fry in a small skillet with your oil until golden and transparent.

Drain your potatoes, and dry over low heat for 1 minute in a small pan. Take out and mash the potatoes until smooth. Put the milk and butter in a saucepan and heat until butter is melted and milk is hot. Add the potatoes and beat over low heat until all are combined and fluffy. Remove from heat and add beaten egg and blend together well.

Grate the cheese and stir 5 oz. into the potato mixture. Slice your tomatoes thinly. Place 1/3 of the potato mixture into a 7 inch deep casserole. Level out potatoes. Place half your onions and 1/3 of your tomatoes over the potatoes. Salt and pepper.

Make another layer of potatoes, onion and tomatoes. Add the remaining potato mixture on top, and the remaining sliced tomatoes. Sprinkle with remaining cheese.

Cook in oven for 30 minutes until golden and bubbly. Garnish and serve while hot.