Morning! Hard to believe it is April already!
Still among the land of the living but barely. 
I`ll be sooooo glad when all this crud is gone. I don`t like not being able to 'do' stuff.
Hope this month brings lots of good sales & some bountiful treaures to all on your hunts
Sarah, so sorry you are not feeling well. I heard that this stuff is really hard to get rid of, once you have had it. Take care of yourself.
B4B, I'm so glad to hear that Buddy is doing better. Good luck on the plants.
(((Rain))) rant away, that is what the chat is good for besides just running in saying hello and telling us what you have been up to. 
Do these not sound fabulous! Not up to fixin today..but maybe tomorrow usin boneless chops
SMOTHERED CHOPS
5 slices bacon, chopped
6 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
2 yellow onions, peeled, halved and sliced into 1/2-inch thick half moons
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
1 tablespoon cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.
Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.
Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).
When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid through a mesh strainer into a saucepan, reserving the solids. Transfer solids to a food processor or blender with 1 cup liquid and blend until smooth. Stir the blended mixture back into remaining liquid in the saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in vinegar, season with salt and pepper
Thanks for the beautiful new chat Sandy 🙂
I totally forgot it was April,,,,that's what retirement does to ya,,,no sense of time at all.
Sarah, my cough lasted like a month,,,annoying as all h*ll at night, hope it leaves you sooner.
My seeds are just sprouting only a few but I am so excited .
(((Rain)))) this is a great place to vent, whine away I usually do lmao...
Not much new here, winds have finally died down but now they saying flurries for Easter, so it's getting cold again. But we did break the all time record for heat the other day. Seems in 1882 it was a high of 82 and we made 83, just for a quick minute though 🙂
Not Easter yet but :
Cool! It works! (once I figured out to put the Num Lock on 
)
It is 79° right now
Thanks Fredi
