I’m not a cook!

After eating in silence last night, himself then requested that I share my dinner recipes and general musing with you again. Let me begin by saying I am not a cook. I am a mother of four, a wife, friend, daughter, sister etc. I was brought up in a home that food was the center of every event and none. That is, food was a huge part of our daily lives and set the timetable for the day.

A farmers’ kitchen

A farmers’ kitchen, our house was always a hive of activity and never was only the core family sitting to a meal. By core I mean my mother and father and my three brothers and my sister. We had a very welcoming home that welcomed all as family. My mother stretched dinners to feed anyone who happened to be in the yard at one O clock and cooked up something for those who may arrive outside those hours, day or night. We had a timetable – breakfast at 8, elevens at 11??, dinner at 1, four o clocks at??? . You get the picture.

Births, deaths, marriages

So births, deaths, marriages and everything else in between was celebrated with a full house and lots and lots of home cooked food. Many, many happy occasions where celebrated with a cooked ham and all the trimmings and like all families we have had our sad times and in the absence of being able to do anything else we would feed or should I say nourish broken hearts. So that’s where I am coming from. I am not a cook but I love food (a little bit too much)!!

Anyway to the recipe that got the creative juices flowing… This is one I pull out when the better half is working late and I hope to promote a feeling of being cherished!! Plus it’s quick and easy after getting the rest of the brood fed and watered earlier!!!

Maple and onion Pork chops


  • 2 pork chops
  • 1 red onion
  • Approx. a 50mls of cider vinegar
  • Approx. 75mls of maple syrup
  • A table spoon of fresh thyme or teaspoon of dried
  • Olive oil
  • Salt and pepper

Fry off the chops cooking about 3 to 4 minutes on either side. Put on a warmed plate and leave to the side. Then fry the onions and the thyme in the same pan keeping all the juices but adding a bit more oil if necessary just until the onions have softened 3 minutes! Add the cider vinegar and allow to simmer for about 2 minutes then add maple syrup and season!! Leave it to simmer for 6/7 minutes until it is sticky and then put the put the chops back in the pan and coat them with the glaze!! Taste and season again if necessary!! Mince here!

This is fab with fluffy mashed potatoes and some green veg. Just on the thyme. I am, to say the least, inconsistent about keeping my herb garden in full bloom so therefore I must resort to dried herbs at times!! The shame!! I bought a lovely old brown Belfast sink which I had outside the back door and it was lush with parsley, basil and thyme. One day I came home to find our gorgeous dog had pulled and tossed all the herbs to the four winds!! Not sure I was as in love with him that day. Anyway I use about a third of dried herbs than what the recipe says for fresh herbs and feel it takes longer so I put the dried herbs in earlier in the recipe to release the flavour rather than at the end??? Id loved to know your thoughts on this and also how you stop the dog digging everything you sow!!!!!


The butchers’ wife,