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Musings from the back porch! - August 5, 2013

By Judy Thomas

Fri, Aug 2nd, 2013
Posted in All Columnists

In the good old summertime

We waited quite awhile for it to get here and before we know it, it will be gone. Since this is my first attempt to share bits of myself and who I am, I guess I could describe myself as liking to meet and getting to know people. My background is loving to cook and to see family and friends enjoy it. I do have experience in institutional food preparation and a smattering of restaurant experience and lots of just plain good food. I am a life long diabetic and now a dialysis patient and that brings me to why I wanted to try my hand at this column. There are times when our physical or health problems seem to make it very difficult to stay healthy and still enjoy cooking and eating. Let me help you address some of those problems and perhaps give you some recipes and tips or hints as how to straddle those challenging dietary requirements so that you can be comfortable and still enjoy your meals. I would welcome questions and try to help where and when I can.

A little more about me, I love to garden and have to keep it pretty much to flowers, although I have a couple of tomato plants in a bucket (my daughter does most of my planting for me). I love the way the English name their homes and cottages, so I have dubbed my Little Ranch Home the French word for flower and tacker on to my home “Fleu’r Cottage” and I am an avid reader, so you may get a book report on occasion. This week I am including one of my favorite meals, I call it a “One Pot Meal.”

One Pot Meal

1 meaty ham bone

1 large onion peeled and sliced

2-3 lbs. green or yellow beans (can be cut up or left whole)

Enough potatoes for however you are feeding, if using red ones and they are small, leave whole or cut in half, if using russets you may want to quarter.

For those of you who have salt restricted diets, do not use any seasoning except pepper, and if you wish, garlic powder to taste.

Method: Put ham bone, beans, onion (garlic powder) in a large kettle, cover with water to just the top of the beans. Bring to a boil and then turn the heat to simmer. Cover and simmer about 45 min., at that time put potatoes on top of bean mixture and continue cooking until potatoes are fork tender. About another 15-20 minutes, enjoy. It’s a simple meal but so good when accompanied with fresh sweet corn and garden fresh tomatoes and cucumber pickles. Dessert, well I’ll save that for next time.

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