Seems like I am always fighting the battle of the bulge. Perhaps it is because I spend so much time at the computer, I am an old Curmudgeon, and exercise to me is walking to the store to get a pack of smokes and six beers. Regardless, I enjoy food very much, and indulge myself more than I should. My Rosie harps on me for being such a sedentary old fool, and I suppose she is right. So she is always giving me new recipes to try. This recipe is one that I am glad she asked me to make.

This is more of a soup than a chowder. it is definitely comfort food, and takes a while to prepare. The results are well worth it.

Enjoy…

Peace,

Charlie~

Cheddar Chowder

2 cups boiling water
2 cups 15 milk
2 cups diced potatoes (one large is enough)
2 stalks celery, diced
1/2 cup diced onions
1/2 cup chopped cauliflower
1/2 tsp salt
1/2 tsp pepper
1/2 tsp celery seed
2 TBS low fat margarine
1/4 cup all purpose flour
2 cups low fat sharp cheddar
1 cup diced lean ham

In 8 quart stockpot, bring 2 cups water to a rolling boil. Add potatoes, caulifolwer, celery, onions and S&P to boiling water. Cover, cook on medium high for about 10 minutes.

Meanwhile, melt margarine in a medium sized sauce pan, then add flour. Add milk slowly and whisk thoroughly to combine ingredients. Allow to thicken, and add to the vegetable mixture. Stir in cheddar cheese slowly until melted, add ham cubes. Stir and reheat mixture, never allowing to come to a boil.

Prep time was about an hour start to finish. Serve immediately with a small side salad and Texas toast. This is serious food, kiddies…

About 222 calories, 8.5 fat grams, 19 grams carbs, and 18 grams protein.

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It seems like every spring, I get the craving for a big pitcher of Sangria. When I lived in California, it was not unusual to have Sangria quite often. Being in a wine making region, and with an abundance of citrus fruit around, it was pretty easy to throw a big pitcher together and while away a sunny afternoon with BBQ and friends.

For some reason, Sangria is not as popular in my neck of the woods. So sad. Following is a recipe that has my own personal touch on it. Be sure to make the base Sangria the night before any big occasion, and add the ginger ale just before serving at table.

Enjoy…

Peace,

Charlie~

Charlie’s Springtime Sangria

* 1/2 cup Captain Morgan’s Rum
* 1/4 cup lemon juice
* 1/3 cup frozen lemonade concentrate
* 1/3 cup orange juice
* 1 (750 milliliter) bottle dry red wine
* 1/2 cup Peach Schnapps
* 1 lemon, sliced into rounds
* 1 orange, sliced into rounds
* 1 lime, sliced into rounds
* 8 to 12 Bing cherries
* 2 cups ginger ale

DIRECTIONS

1. In a large pitcher or bowl, mix together the rum, lemon juice, lemonade concentrate, orange juice, red wine, and peach schnapps. Float slices of lemon, orange and lime, and Bing cherries in the mixture. Refrigerate overnight. Add cold ginger ale just before serving.

This will serve four people. OTOH, I have never found it to be enough for four people…

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I try to limit the amount of red meat I eat. I like it a lot, but at my age there isn’t much sense in pushing it, and lately have been struggling with my weight. Living the life of an internet marketer kinda does that to you - I spend 8 - 12 hours a day in front of the computer, and lack of exercise is getting my old bones and joints in horrid shape. Price of getting old, I guess.

My ex-wife and I have finally become friends after 34 years of marriage, and it is a relief to me to share some of her recipes. She made some of the best meals I have ever ate. This is her version of Apricot Pork Chops, with a twist by me.

Enjoy…

2 large porkchops, about 3/4 inch thick and trimmed of all fat
1 large onion, thinly sliced
1 16 ounce can apricots in juice - retain juice
salt and pepper to taste
1/2 teaspoon ground ginger
1 large bay leaf

This recipe is as simple as it gets. Brown the pork chops in a non stick skillet. Retain about 2 TBS of drippings. Pour some of the apricot juice into the drippings and stir to make a sauce. Layer sliced onion in bottom of pan. Place pork chops on top of onions, and pour apricots and remaining juice over the chops. Add ginger and bay leaf.

Simmer for about 1 to 1 1/2 hours on low. You want the chops to just barely simmer until very tender.

Serve with garlic mashed potatoes and new peas.

Peace,

Charlie~

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