It's almost the weekend and I have plans of grilling some steaks. Got some nice thick Top Sirloin steaks at the store this morning. Going to
marinate them and give them time to do their thing before putting them on the grill some time tomorrow. Those along with a baked potato with the fixings should make for some 'Good Eats'. Have a great weekend everyone! ~ Chef Wilkinson ~
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The pork loin was cooked to perfection! Just the right firmness to be able to slice without it falling apart -but- tender enough to cut with a fork. It was delicious! Along with the potatoes with mushroom-onion gravy and sweet peas it was the perfect meal. Not sure what is on the menu for tomorrow. Too hot to fire up the oven so I guess my creative mind will have to dream up something. Will let you know tomorrow. ~ Chef Wilkinson ~
Now don't give me that sound the Scrubbing Bubbles commercial plays, "ewwwww". Some people just do not like okra but have they ever give
n it a try? Okra has a lot of nutritional value. Rich source of dietary fiber, it aides in digestion, source of Vitamin A and Vitamin C, rich in B-Complex vitamins and it is the green vegetable with the highest levels of anti-oxidants. Those reasons alone should be enough to eat a daily serving of okra. It can be used in soups, gumbo, pickled and of course as we Southerners prefer it ... fried! So before turning up your nose and saying "ewwwww" give it a try ... you just might find out it's not as bad as you thought. ~ Chef Wilkinson ~ 
Not only are peppers, squash, tomatoes and many other vegetables arriving fresh from the garden but Peaches and Apples are fresh for the pickin' too. I took some Granny Smith Apples from Georgia and made a Apple pie yesterday. Homemade all the way down to the crust. The apples weren't the best for pie making because they did not stay firm instead they fell apart and
turned into more of an applesauce. But everyone said it was finger lickin' good so Mission accomplished. ~ Chef Wilkinson ~ 
The garden is producing a bountiful array of peppers at this time. From bell peppers to banana peppers they have been great! I use 
them in stuffed pepper dishes, meatloaf, spaghetti, etc. Their uses are endless. I clean and de-seed them then dice before freezing. That way they are ready to use when needed. So get out and pick yourself a bunch of peppers and enjoy! ~ Chef Wilkinson ~ 
It's that time of year! So how do you like your corn? On the cob or cream
-style? I prefer the cream-style myself. To me the white Silver Queen is the best. I prepared some fresh cream-style corn yesterday and it was wonderful! Just not enough of it. The ears are really small this year as well as the kernels. The vegetables from the garden have been fantastic this year despite the weather
. ~ Chef Wilkinson ~
