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And we are back. I took last week off because I had some deadlines to meet, including finalizing the cover for Full Sail.  Stay tuned for a sneak peak soon.

I hadn’t made this recipe in quite a while and had forgotten what a good combination butter, lemon and in this case, pecans are with pork. But I had some misfit lemons I bought at the store that I needed to use up and lots of pecans, so I searched through my recipes and this one popped up.

Lemon-Nut Pork Chops

• 4 boneless pork loin chops (approx. 1/2 to 3/4” thick)
• ½ tsp crushed garlic
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp lemon zest
• 1 tbsp butter
• ¼ cup finely chopped pecans or hazelnuts (the finer the grind, the better this works, if you have a coffee grinder that’s best)
• ¼ cup lemon juice
• 1 lemon, quartered

skillet

One of my neighbors left us this past week. I only knew him in passing, meaning every day when I walked the dogs, if he was out on his porch, he would say hi and inquire about how we all were doing. When Bixby died, he was sad with us; when Trixie was a rambunctious puppy flopping around on her leash, he laughed with us. I will miss all of that.

I wanted to do something for his family, and as we do during these times, we bring food and flowers. So I bought some pansies for his front garden and made Snickerdoodles for his grandkids.

I like them for gifts because they don’t have nuts or chocolate in them, so I feel like I don’t have to worry about allergies when I drop them off.

Snickerdoodles

• 1 cup (2 sticks) salted butter, at room temperature
• 1/4 cup light brown sugar
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 1/2 tsp. vanilla extract
• 2 3/4 cups all-purpose flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/2 tsp. kosher salt

***

• 2 tbsp. ground cinnamon, for rolling
• 2 tbsp sugar, for rolling