A Resounding Success

In the summer, three members of our condo's social committee retired from the committee.  While their presence will be missed, we have added three new members to continue on.  Saturday was the first event hosted by the new committee.

I will admit that I had my concerns as it was our first event.  However, we fed thirty three of the forty tickets sold a delicious spaghetti dinner and it went off, pretty much, without a hitch.  I would say that is a resounding success. 

The Home Front

In past years I have posted historical facts about Remembrance Day and the poem "In Flanders Fields".  Last year, I posted about my grandfather who spent the war aboard the HMCS Transcona.  This year I am posting about my paternal grandfather who served in a very different way.

Albert was disqualified from joining the military due to physical reasons.  He spent the war working at the Wallaceburg Brass Factory.  He supervised 100 people, primarily women, that made brass casings to hold fuses for bombs.

Once the war was over, Albert moved on the next chapter in his life.  The soldiers who had worked at the Brass before the war returned to reclaim their jobs.  And grandpa's department was discontinued because the casings were no longer required.  

Some of the workers he managed travelled from as far away as Oil Springs and Oakdale.  A family tie as we lived in Oakdale during my teen years.  In fact, grandpa once joined us for a supper at the church hall and reconnected with a few of the ladies that he had supervised at the brass.

Slow Cooker Pineapple Pork Loin

This recipe jumped out at me because I have a pork loin in the freezer.  It comes from Facebook and is originally from the Recipes Made Easy Page.  Definitely an excellent Sunday supper.

Ingredients:

• 2-3 pounds pork loin
• 1 can (20 oz) crushed pineapple with juice
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon ground ginger
• Salt and pepper, to taste 
• Optional: Fresh cilantro or parsley for garnish.

Directions:

• Rub the pork loin with salt and pepper on all sides. 
• Place it in the slow cooker.
• In a small bowl, combine the crushed pineapple (with juice), brown sugar, soy sauce, minced garlic, Dijon mustard, and ground ginger. 
• Stir until well mixed.
• Pour the pineapple mixture over the pork loin in the slow cooker, making sure the pork is well coated with the sauce.
• Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours, until the pork is tender and cooked through.
• Once done, remove the pork loin from the slow cooker and let it rest for 10 minutes before slicing.
• Spoon the pineapple sauce from the slow cooker over the sliced pork. 
• Garnish with fresh cilantro or parsley if desired. 
• Serve with rice or vegetables for a complete meal!

Recuperation

On Thursday night, as part of the social committee I spent the four hours sitting outside our building handing out treats to the Trick or Treaters.  By the time we were ready to pack up my knees, hips, and shoulders were hurting.  I spent the next three days not doing much because it just hurt to much but today (Monday), I am finally back to normal (it hurts but is manageable).

That Time Of Year

Last Friday I accompanied my wife to a doctor's appointment and while I did wear long pants there was no need for a sweater or jacket.  On Monday it was my turn to visit the doctor and a winter jacket was required.  Welcome to the prairies in late October.

Honey Garlic Shrimp, Sausage & Broccoli

I have started looking at meals that I think are a little more heart smart but still tasty.  I think that means more vegetables and less salt.  This recipe came from Facebook, but I am not 100% sure who posted it originally.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 8 oz smoked sausage, sliced
• 2 cups broccoli florets
• 3 tablespoons honey
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon butter
• Salt and pepper to taste

Directions:

• Heat olive oil in a large skillet over medium heat. 
• Add the sliced sausage and cook for 4-5 minutes until browned. 
• Remove and set aside.
• In the same skillet, add the butter and broccoli. 
• Sauté for 3-4 minutes until crisp-tender. 
• Remove and set aside with the sausage.
• Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and cooked through.
• In a small bowl, whisk together honey, soy sauce, and minced garlic. 
• Pour the mixture over the shrimp and let it simmer for 2 minutes, allowing the sauce to thicken.
• Return the sausage and broccoli to the skillet, tossing everything in the honey garlic sauce. 
• Serve hot.

A Thought For Thanksgiving

I want to take a moment and wish everyone across our great country that is celebrating Thanksgiving this weekend.  It does not matter what you are thankful for...friends, family, a roof over your head, or a really good meal.  Today, I hope your hearts are as full as your plates.