July 18, 2025

Friday happy hour at #vanaprastha Fresh garden salad with leftover baked pork chops, Pinot Grigio, and a new recipe for peach cobbler. I’ll share stories and recipes tomorrow, and let you know if the peach cobbler recipe is a keeper.

“Give me your best Martha Stewart smile,” Keith said as I held the peach cobbler and he took my picture. Yes, a keeper. But.

Whenever I try a new recipe, it takes more time for me to prepare it, sometimes a lot more time than indicated. 10 minutes prep time can easily turn into 20 or 30, especially with interruptions. And we’ve had plenty. On-going deck restoration. Rain delays. Taking pictures of the work under the deck outside the basement door to check for water leaks during a storm. Frenzied dogs.

And, truth be told, when I got the “no restrictions” go-ahead at Wednesday’s post-op appointment, I gleefully threw myself into all the chores I’d not been allowed to do. But, here’s the deal. If we eat later than 6 in the evening, Keith does not sleep as well and often experiences muscle cramps—a side effect of his blood pressure medication. So. I will disciple myself to have dinner, supper, or happy hour at 5. No later than 5:30, Keith said. Will do, said I.

To the recipes.

Salad: Varied, but “musts” are tomato, cucumber, red onion, feta, avocado, dressing

Leaf lettuce and kale from the garden

Grape tomatoes

Cucumber from the garden

Bell peppers on hand

Celery

Red onion

Feta crumbled

Avocado

Dressing: fresh squeezed lemon, oil olive, fresh ground pepper, sea or kosher salt to taste

Additions and/or subtractions, whatever is on hand

I baked the pork chops in the oven for dinner on Monday because rain nixed Keith grilling in the Big Green Egg—our preference. Here’s the baked version:

Rub for 4 thick-cut Pork Chops:

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

½ tsp salt

½ tsp pepper

½ tsp oregano

Rub one side, sear in olive oil, rub other side, turn, sear; bake 400 degrees for 20 mins.

Now the star of last night’s happy hour. Yes, Bisquick, processed food. For Keith, Bisquick is the only acceptable way to make shortcakes or the like. Smells and tastes formed since youth.

Bisquick Peach Cobbler

Prep Time: 10 mins Cook Time: 50 mins Total Time: 1-hour Servings: 6

Ingredients – my adjustments in bold

· 1 cup Original Bisquick mix

· 1 cup milk – I used non-fat

· ½ teaspoon ground nutmeg; I used ¼ cinnamon and ¼ tsp nutmeg

· ½ cup butter, melted

· 1 (29 ounce) can sliced peaches, drained OR 4-5 large fresh peaches, sliced, skin on.

· 1 cup sugar; I used 1/3 cup granulated sugar and 1/3 cup brown sugar

Directions – my adjustments in bold

1. Gather all ingredients. Preheat the oven to 350 degrees F.

2. Stir together Bisquick mix, milk, and spices in an ungreased 8x8-inch baking dish until batter is smooth; or mix in butter (below) and add to cast iron skillet

3. Stir in melted butter until blended.

4. Stir together peaches and sugar in a large bowl until combined; spoon over batter.

5. Bake in the preheated oven until golden, 50 to 60 minutes.

Bisquick: A simple substitute can be made using flour, baking powder, salt, shortening or butter.

Question: What processed food(s) from youth are still enthusiasms you enjoy?