DianeLouise"sBlogg

A Dove in our gutter.

Sunday almost the end of  May

 Our first heat wave for the season. I just hate the thoughts of putting on the air but Iam sitting here dripping sweat. I put the ceiling fan on that helps whoo for ceiling fans wouldn't be with out them.

I just came in from watering the plants out in the front.  My  abby is panting she cant take the heat. Sally is a little more refined LOL abby just  doesnt care she plops down where she can find a cool space...

Just had to share him perched on our shed.

Here is one of our flower gardens!

I know this has nothing to do with my flowers but had to add him.

I think its a goose flying over the house.

Here is another one a close up.

 I know its not exciting but to me it is.

 Our flower garden is just amazing this year it has been a wonderful year for the roses all over our yard. now just to win the war with the leaf and flower eating bugs and I will be happy. Its always a constant battle so we are prepared (I think.)

The buds are just about ready to open all over the place some have already done so but the majority are still trying.

Here are a couple of my peonies gotta love them

My Rhodendrum

Bill is grilling Pork Chops today with a special marinade he made, of course he is loading them with fresh ground pepper.

Peach-Mustard Pork Chops

Recipe From The Food Network

4 (1 1/2-inch thick) pork chops

Safflower or corn oil, for brushing

Kosher salt

Freshly ground black pepper

Directions

Peach-Mustard BBQ Sauce, recipe follows

Prepare an outdoor grill with a high heat for both direct and indirect grilling. Position a drip pan under the grate on the cooler side of the grill.

Brush the pork chops on both sides with oil and season with salt and black pepper to taste. Set aside for 15 minutes.

Grill the chops over the heat until brown on both sides, about 4 minutes per side. Move them to the cool side of the grill and brush with some of the Peach-Mustard BBQ Sauce. Cook the chops, covered, turning and basting with sauce every 5 minutes, until an instant-read thermometer inserted crosswise into the chops registers 140 degrees F, about 15 minutes more. Let rest for 10 minutes.

To serve: Drizzle the chops with more sauce and serve.

Peach-Mustard BBQ Sauce

3 tablespoons unsalted butter

2 tablespoons minced onion

2 cloves garlic, minced

3 tablespoons cider vinegar

1/2 cup whole-grain mustard

1/4 cup Dijon mustard

3/4 cup peach jam or preserves

1 tablespoon bourbon

1/2 teaspoon kosher salt

Melt the butter in a saucepan over medium heat. Add the onion and garlic and cook until translucent, about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustard's and the jam or preserves. Simmer, whisking, until jam melts, about 1 minute. Remove the pan from the heat and stir in the bourbon and salt.

Cook's Note: The bourbon is stirred in at the end--uncooked--to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.

Yield: about 1 1/4 cups

Thanks For Looking

Hugs From Me