Hi everyone...I hope you all are doing great. How did you like last week's shows. Pretty interesting weren't they. Gloria Arthur at Bank Street Antique Mall knows so much about antiques and really enjoys having folks come by and chat with her about all the neat things in her store. We could have spent all day in there and not covered everything there is to see. Whether you are into antiques or not, a visit to her place on Bank Street in Decatur is a lot of fun.
Jimmy Sparks hydroponics farm is truly something to see. Can you imagine 17,000 strawberry plants, hundreds of tomato plants, green beans, lettuce, watermelons, cukes, etc. on about an acre and a half! If you haven't gone out his place on Esslinger Dr. you really need to drop by and pick up some great tasting vegetables. Believe me, his tomatoes are out of this world and the strawberries are so sweet, you don't need to add sugar. What amazes me is fresh vegetables and fruit all the way up to the first frost! If you are a tomato lover like me, that means pure eating heaven all the way into October...Outstanding! J. Sparks Farms is located on Esslinger, about a quarter mile off Cherry Tree...it is easy to find and he is open every day except Sunday and Monday.
Friday we were in Decatur at the historic Princess Theatre and featured Country Music star Chris Young. Chris has had three hits and is working on another cd at this time. He's truly a nice guy and very talented. I hope you got the chance to see his show, if you missed it, try to see him somewhere else..he's that good.
Monday we were at Constitution Village in Huntsville. It is the location where alabama's first constitution was written. It is a great place to take the kids to learn about the history of Alabama and Huntsville as well as see how life was in the early 1800's. Be sure and take the Trolley tours on Saturday as they go through the Historic part of Huntsville and your guide, Jacque Procter Reeves, is an award winning author and highly regarded historian and story teller.
Monday was my last show for a few weeks...I am having surgery on my back Wednesday the 1st. I am having one of my vertebrae fused because it is damaging the nerve that runs down my left leg. My goal is to be back at work by the MDA Telethon...actually, if possible, I will be back sooner. The doctor, Gil Aust, says it is up to me and how much pain I can handle while standing...I will keep you posted as to how my recovery is coming along and believe me, I will be missing all of you. I guess I will see you here until I can see you on tv...please take care and keep watching the morning show...
I Love You All,
Robert
Tuesday, July 31, 2007
Thursday, July 19, 2007
Riley Behavioral and Education Center
Hi, I hope you saw our program today (Thursday the 19th). We talked about the Riley Behavioral and Education Center...they especially work with autistic children. These folks are doing a wonderful job in working with the parents and children. They even have a diagnostic service. It is a non-profit organization that needs our help to be able to help these children. If you have any questions about autism, or what you can do to help...contact them by calling: (256) 539-5651 or you can use this link to their website.
Thursday, July 12, 2007
Hi folks, I know it has been awhile since you last heard from me, but I have had some minor health problems and I even took a week's vacation.
I had another procedure on the arthritis in my lower back, unfortunately, it still hasn't worked completely. I guess the next step is surgery, but I plan to put it off as long as I can....enough about that stuff...I hope you have been enjoying the places we have been lately. Wasn't the show with the penguins at the Tennessee Aquarium cool, no pun intended. Those little guys are fun and I know your families would have a ball watching them play in the water, they are just like kittens the way the are so curious.
I hope you liked the Therapy Partners show as well. The volunteers and their partners do such a wonderful job for so many people. I am not sure which enjoys themselves more, the animals or the volunteers.
We just finished another show at Huntsville Animal Services and I have to tell you, every time we are there, I want to take home several of the dogs and cats. These animals are so eager for affection and they make great pets...for anybody! I hope you will consider adopting one of them if you are thinking about a pet, you won't be sorry and you will save a life at the same time.
As most of you that have watched the morning program over the years know, I consider Friday the 13th a lucky day. I am going to prove it...we are going out to Limestone Bay Trading Company in Mooresville and do some cooking with Dee Green. We have done several shows from there and every time we do, Dee shares some of her wonderful recipes with us...in fact, I am giving you a head start...here are two of the recipes we are featuring on the program in the morning.
PINEAPPLE CASSEROLE
Preheat oven to 350 degrees
You will need:
2 (20oz.) cans pineapple chunks, drained, or equal amount of fresh pineapple. Reserve 1/4-1/2 cup pineapple juice to be used in topping.
1/2 cup sugar- Add 1/4 sugar if fresh pineapple is used.
8 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
1 cup Ritz cracker crumbs
4 tablespoons butter, melted
Stir together sugar, flour and cheese in mixing bowl. Add the drained pineapple chunks and stir until ingredients are well combined. Pour mixture into lightly greased (Pam or other spray works best) 9x13 casserole dish.
Place crushed cracker crumbs on top of casserole. Drizzle with melted butter and reserved pineapple juice. Bake for 25 to 30 minutes, or until golden brown.
Serve hot and enjoy...Reheats well.
OVEN ROASTED PORK LOIN
This recipe is meant to feed a good many folks, or some really big eaters.
Place pork (approx. 8-9 lbs.) in roasting pan, I would suggest one of the throw away aluminum pans that come with a top that will seal tightly. Make sure pan is deep enough to hold liquid (3-4in. deep)
Season pork with salt and pepper
Brown under broiler on all sides.
After pork is browned, pour 12 oz. Coca Cola over meat, then pour 1 cup red wine over meat and let sit.
Finely chop 1/4 to 1/2 cup onions...personally I would do 3/4 to 1 cup...can't have too many cooked onions
Add these to pork, making sure generous amount is on meat and balance is scattered around in liquid
Add 1/4 cup minced garlic the same way...you can use cloves or the kind that is already minced..
Tightly seal pork and other ingredients in roasting pan and place in 425 degree oven for 2 1/2 hours. Do not open foil until meat is fully cooked.
Carefully remove lid. Allow meat to rest for 20 minutes before slicing.
GRAVY:
Mix 1/2 cup flour to 1 1/2 or 2 cups water. Whisk until no lumps.
Place pan drippings in pan and bring to a boil. Slowly pour flour/water mixture into the boiling drippings until reaches the thickness preferred. Turn heat down and taste for need of additional salt and pepper. Most likely will only need black pepper. Note: gravy will only thicken when boiling and can be thinned by adding water or thickened by adding more flour/water mixture.
As I said, we will be cooking these Friday the 13th so you can check the recipes as we put prepare them...see you in the morning.
Robert
I had another procedure on the arthritis in my lower back, unfortunately, it still hasn't worked completely. I guess the next step is surgery, but I plan to put it off as long as I can....enough about that stuff...I hope you have been enjoying the places we have been lately. Wasn't the show with the penguins at the Tennessee Aquarium cool, no pun intended. Those little guys are fun and I know your families would have a ball watching them play in the water, they are just like kittens the way the are so curious.
I hope you liked the Therapy Partners show as well. The volunteers and their partners do such a wonderful job for so many people. I am not sure which enjoys themselves more, the animals or the volunteers.
We just finished another show at Huntsville Animal Services and I have to tell you, every time we are there, I want to take home several of the dogs and cats. These animals are so eager for affection and they make great pets...for anybody! I hope you will consider adopting one of them if you are thinking about a pet, you won't be sorry and you will save a life at the same time.
As most of you that have watched the morning program over the years know, I consider Friday the 13th a lucky day. I am going to prove it...we are going out to Limestone Bay Trading Company in Mooresville and do some cooking with Dee Green. We have done several shows from there and every time we do, Dee shares some of her wonderful recipes with us...in fact, I am giving you a head start...here are two of the recipes we are featuring on the program in the morning.
PINEAPPLE CASSEROLE
Preheat oven to 350 degrees
You will need:
2 (20oz.) cans pineapple chunks, drained, or equal amount of fresh pineapple. Reserve 1/4-1/2 cup pineapple juice to be used in topping.
1/2 cup sugar- Add 1/4 sugar if fresh pineapple is used.
8 tablespoons all-purpose flour
2 cups grated sharp cheddar cheese
1 cup Ritz cracker crumbs
4 tablespoons butter, melted
Stir together sugar, flour and cheese in mixing bowl. Add the drained pineapple chunks and stir until ingredients are well combined. Pour mixture into lightly greased (Pam or other spray works best) 9x13 casserole dish.
Place crushed cracker crumbs on top of casserole. Drizzle with melted butter and reserved pineapple juice. Bake for 25 to 30 minutes, or until golden brown.
Serve hot and enjoy...Reheats well.
OVEN ROASTED PORK LOIN
This recipe is meant to feed a good many folks, or some really big eaters.
Place pork (approx. 8-9 lbs.) in roasting pan, I would suggest one of the throw away aluminum pans that come with a top that will seal tightly. Make sure pan is deep enough to hold liquid (3-4in. deep)
Season pork with salt and pepper
Brown under broiler on all sides.
After pork is browned, pour 12 oz. Coca Cola over meat, then pour 1 cup red wine over meat and let sit.
Finely chop 1/4 to 1/2 cup onions...personally I would do 3/4 to 1 cup...can't have too many cooked onions
Add these to pork, making sure generous amount is on meat and balance is scattered around in liquid
Add 1/4 cup minced garlic the same way...you can use cloves or the kind that is already minced..
Tightly seal pork and other ingredients in roasting pan and place in 425 degree oven for 2 1/2 hours. Do not open foil until meat is fully cooked.
Carefully remove lid. Allow meat to rest for 20 minutes before slicing.
GRAVY:
Mix 1/2 cup flour to 1 1/2 or 2 cups water. Whisk until no lumps.
Place pan drippings in pan and bring to a boil. Slowly pour flour/water mixture into the boiling drippings until reaches the thickness preferred. Turn heat down and taste for need of additional salt and pepper. Most likely will only need black pepper. Note: gravy will only thicken when boiling and can be thinned by adding water or thickened by adding more flour/water mixture.
As I said, we will be cooking these Friday the 13th so you can check the recipes as we put prepare them...see you in the morning.
Robert
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