Baked Porkchops with Cornbread and Sage Stuffing
You'd think we could slow down in our old age, but there's been a lot going on this fall, and it has taken most of the time and, more to the point, the energy that I usually give to holiday cooking. We talk about having people over, but talk doesn't take any energy, and a whole lot less time than actually cooking, dusting, and vacuuming, so we seldom get past talking.
The other thing is that the pandemic put a wrench in more than our entertaining and left us out of practice. Moreover, once we got past the quarantine, our family was used to other things.
If this sounds a lot like your own life, take heart: Read More