What I Like About Fall and “Soy Sauce” Pork Chops (GF, DF, Paleo, W30)- Blog Post #13

writer's workshop

I didn’t feel good on Wednesday night so I did not get this post up for the week.  Headache and tiredness.  Yuck!  It was an early night for me.

This week’s prompt is what do I like about fall.

  1.  The flavors of fall – cinnamon, nutmeg, and cloves

    pumpkin pie spice
    Pumpkin Pie Spice
  2. Pumpkin Spice Latte, Maple Pecan Lattes, and Blackberry Pie Lattes.
    I get the Blackberry Pie Lattes from a local coffee shop called Winans.
  3. The crisp air – I can wear my Mickey Mouse hoodie.IMAG0170
  4. My Autumn Glory Maple Tree
  5. Halloween – My town is known for decorating for Halloween.  They usually have a parade celebrating Halloween.  We’ve never done it though.

    The boys are getting too old for trick or treating.  Insert sad face.

  6. The decorations

  7. Bonfires
  8. Our dog can go on more car rides because it’s not too hot.
  9. Thanksgiving

    The last Thanksgiving with Tanya (2015)

  10. The trees changing colors

The two things I don’t like about fall are :

  1.  Foggy mornings
  2. Extreme Storms – Rain or wind or a combo of both

Mama’s Losin’ It
Please continue to the next page for my next gluten free recipe.

Lemon Garlic Marinade (Gluten Free, Dairy Free, Paleo, Whole30)

When I went grocery shopping last Sunday, I got some boneless pork ribs.  I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.

I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.

When I served dinner last night, Hubby was delighted with the ribs.  Since there were a couple left over, he claimed them as his own for our left over night.  So I think this marinade is a winner.

This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.

Bonus:  It’s Whole30 friendly.

Oh, and I finally figured out how to make my recipes printer friendly.  That’s been a big problem during the 7 years I’ve had this blog.


Lemon Garlic Marinade

  • Difficulty: easy
  • Print


-1 lemon, zest and juiced

-1 clove of garlic, minced or 1 Tbsp. minced garlic

-2 Tbsp. extra virgin olive oil

-1 tsp. Salt

-1 tsp. Pepper

-2 tsp. oregano


  1. In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
  2. Add either boneless ribs, pork chops, or chicken breast.
  3. Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
  4. Preheat the oven to 425 degrees. Place meat in a baking dish.
  5. Cook the pork or chicken for 20 to 30 minutes.
  6. Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
  7. Serve and enjoy!

The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.

Happy eating,

Apple Pie Pork Chops (Day 21)


Welcome to Day 31 of 31 Days of Slow Cooking.

Today’s prompt

Share a childhood memory that makes you smile.

I could write about my trip to Walt Disney World in 1990. That trip brings a smile to my face. But that’s what most people expect from me.

So what childhood memory makes me smile the most. It’s the trip to Boulder, Colorado when I was 10. My grandma was suppose to go on the trip. However she had back surgery so she couldn’t go. My family decided I was going to fly to Boulder from Dayton by myself.

Once I got there, my aunt and her first husband picked me up from the airport. I was going to be staying with them.

We traveled through a national park. So I got to the Rockies. We then went to a friend’s apartment. Uncle Mike drank a beer. I can remember telling him that “you are not supposed to drink and drive.”  (We must have been talking about it at school.)  I also remember eating olives for the first time while visiting them.

My aunt was going to be travelling home to Ohio so I was going to be her riding companion. Because of a snow storm, we were delayed a day leaving for home. We drove through Nebraska, Kansas, Missouri, Illinois, and Indiana before getting to my house at some ridiculous hour in the morning.

Since I fell asleep while we were driving through Illinois, my family made me go to school the next day.

So why does this memory make me smile, I think this trip started my wanderlust. I love exploring new places and even places I’ve visited before.

In fact, next week Hubby and I are going to take a small weekend trip to explore a new city. Then next month, we are going on another trip.

I sometimes will travel different ways to work because of that wanderlust.

What is a childhood memory that makes you smile?

Balsamic Pork Roast (Day 18)


Welcome to Day 18 of 31 Days of Slow Cooking.

This a bittersweet dinner recipe for me.  I cooked it for the second time on the day my sister passed away.  I got the call from my mom when I was about to sit down with my family to enjoy the dinner I prepared.

I attempted to eat some of the meal but was so worked up that I could not enjoy it what so ever.

The rest of my family enjoyed the flavor of the pork.  The balsamic vinegar lends a bit of sweetness to the pork but is not overpowering.

Balsamic Pork Roast

Stars of the Recipe:

  • 2 lb. pork roast
  • Salt to taste
  • ½ tsp. Garlic powder
  • ⅓ c. chicken or vegetable broth
  • ⅓ c. balsamic vinegar
  • 1 Tbsp. worcestershire sauce
  • 1 Tbsp. honey


  1. Season pork roast with salt and garlic powder.
  2. Place in slow cooker.
  3. In a medium bowl, mix together broth, vinegar, worcestershire sauce, and honey.
  4. Pour the mixture over the pork roast.
  5. Cook on high for 4 hours or low for 4 to 6 hours.
  6. Enjoy!

Printable Recipe


Honey and Apple Pork Roast (Day 15)


Welcome to Day 15 of 31 Days of Slow Cooking.  We are at the halfway point of the 31 days of slow cooking.

The Imaginative One is working towards his cooking merit badge.  He’s done the camping portion of the merit badge.  Now it’s time for him to create a menu and then cook it for us.  We are having baked pancakes made with pancake mix rather than from scratch.  He’s putting together sandwiches for our lunch.  For supper, we are having chicken nuggets and French fries.  They didn’t say it had to be healthy.

I’m still helping him with the cooking because there are some basics he doesn’t know.

It’s interesting having him cook in the kitchen.

Please  click here for the recipe for honey and apple pork roast.

Barbecue Pork Chops (Day 12)


Welcome to Day 12 of 31 Days of Slow Cooking.

So I’ve discovered a cool trick for adding photos to my blog posts.  I’ve always been afraid of using up the limit of storage I’m allowed to have on the blog so I was very sparingly putting photos on the blog.

I can now put them on my Google Photos, right click on the photo and choose the copy the image on the menu, and then paste it into my blog post.

I did that for a few blog posts but then was tired of how I couldn’t resize the photo.  This weekend I realized I could resize the photo manually.  Sweet!  Now I can share more photos without worrying about the amount of storage I’m using.

Here is a photo of Hubby and I when we went to the Goo Goo Dolls back in early August.

Please continue to the next page for the recipe for barbecue pork chops.

7 up Pork Chops



I originally posted this recipe in September of 2010.  However, I did not have a picture of the pork chops.  Since we had them for dinner tonight, I made sure to take a picture of the chops.

Last night I baked these pork chops.  Hubby ended up being called into work early so he came back to get the food during his break.  The manager where he works saw his dinner and asked if there were any pork chops left over.  It so happened that the Wee One did not want his chop because it was too big.  Hubby made a detour to our house and got his manager the remaining chop.  The manager loved the chop!  Score!


7-up pork chops

Stars of the recipe:

  • 4 to 6 pork chops
  • 12 oz. can 7 up, Sprite, or lemon lime soda
  • 1 envelope onion soup mix


  1. Place chops in baking dish.
  2. Pour soda over chops and sprinkle with dry soup mix.
  3. Bake at 350 degrees for 1 hour.



Happy eating,