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You are here: Home / I'm cooking / Pork. It’s the other white meat.

Pork. It’s the other white meat.

March 25, 2009 ·

A long time ago, I used to post the occasional recipe. I don’t know why I haven’t written a recipe post in so long but it may have something to do with the fact that I assume y’all know how to heat up Dino Nuggets in the microwave or pick up your phone and order pizza.

But I seem to have inadvertently stumbled upon a case of the writer’s block, so today is your lucky day.

A while back I was on the phone with Sophie and we were talking about various ways to prepare pork products. If I remember correctly, there was a sale on pork chops at HEB ($1.99 a pound!) which led to the conversation.

Because isn’t that what friends do? Talk for hours on the phone about pork recipes, what’s on sale at Walmart, and if Jack Bauer will ultimately meet his demise through exposure to bio-weapons or who shot J.R.?

Oh my word, I have turned into my Mema.

Anyway, I told her that I couldn’t believe I’d never told her about my creamy pork tenderloin recipe because I believe it was singlehandedly responsible for P’s decision to spend the rest of his life with me. Well, that and my awesome collection of Carpenters’ CD’s.

Yesterday I actually remembered to purchase a pork tenderloin from HEB and will now share the recipe with you, complete with very poor photography of the entire process. Except for the steps I forgot to photograph.

Creamy Pork Tenderloin

List of Ingredients (I didn’t take a picture of them. This is starting out well.)

1 pork tenderloin (about 1 pound)
1 egg
1 tbs. water
1/2 tsp. dried rosemary, crushed
1/4 tsp. pepper
1/2 tsp. garlic powder
1 cup Italian-seasoned dry bread crumbs (I buy these because PLEASE)
3 tbs. canola oil
1 pound fresh mushrooms, sliced
2 tbs. butter
1 can cream of chicken soup
1 cup sour cream
1/4 cup chicken broth

Cut the tenderloin into about six to eight pieces.

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Use a mallet or hammer or whatever to flatten the pieces to about 3/4 inch thickness. You may notice in this picture that no one has shown up to demolish my countertops and hook me up with some new granite ones.

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I don’t think those pieces are 3/4 inch thick but let’s just go with it. I’ve never been into precise measurements. It’s a pork recipe, not rocket science.

Combine egg, water, rosemary, pepper, and garlic powder in a small bowl. Place the bread crumbs in a separate bowl. Dip the pork into egg mixture, then into bread crumbs.

(I didn’t get a picture of any of this because my food photographer is unreliable at best. She may be worse than my maid.)

In a large skillet over medium heat, brown pork in oil for about 5 minutes on each side.

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That’s the reflection from the overhead lighting that you see in the skillet. I believe this is why magazines hire food stylists and not some hack who should stick to ordering takeout.

Remove the pork medallions to a 13 x 9 pan. In the same skillet, saute mushrooms in butter until tender.

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Add in a cup of sour cream. I like to use “light” sour cream in my fried pork recipes. It keeps it healthy.

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Stir in cream of chicken soup. I used cream of mushroom instead because I am a culinary renegade. Also, I didn’t have any cream of chicken soup.

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The last step is to add a 1/4 cup chicken broth, which is so simple when you actually have chicken broth available. It’s like I didn’t even look at the recipe before I went to HEB.

(I’ll be honest, I didn’t even look at the recipe before I went to HEB)

But because necessity is the mother of invention, I improvised.

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Sure there may have been a stray princess noodle mixed in but that just adds to the complexity of the dish. Plus, guess what Caroline is eating for dinner tonight?

Stir all the ingredients together until the sauce is smooth, then pour over the pork.

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Cover the dish with foil and bake in a 325 degree oven for one hour.

Serve with rice and maybe some sort of vegetable to balance out all the various cream products and butter.

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I chose salad because the only green vegetable I had on hand was lettuce.

The important thing is that I remembered to buy Sour Patch Kids.

And a large bag of M&M’s.

And some Dreyer’s Chocolate Peanut Butter Cup ice cream.

You know, the essentials.

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  1. Mimi

    March 25, 2009 at 5:35 am

    if ever there were a Pork Princess in the great state of Texas, you’d be my #1 pick.
    (by the way, do you still have a ‘recipes’ area somewhere in your blog?)

  2. YewNorkBabe

    March 25, 2009 at 5:36 am

    I’ve finally met someone who cooks like me! You are so funny. Thanks for making my morning.

  3. votemom

    March 25, 2009 at 5:55 am

    as someone who just purchased a pork tenderloin yesterday and spotted it this morning waiting for me on the bottom shelf of my fridge, i thank you!

  4. jenngetts

    March 25, 2009 at 6:35 am

    i love your blog! you make me smile in the morning…which is very hard to do considering i am not a morning person at all!!!

    i am definitely going to try this recipe. yummy!!

    it’s always great to find new recipes!!

  5. Michelle

    March 25, 2009 at 7:04 am

    OK, this is cool…..because

    A: I am a horrible cook and I need EASY recipes to follow..

    and B: I have always been “a-skeered” to buy a pork tenderloin for fear that I would put my family in the hospital for botulism for not cooking it properly.

    So double YAY! for me today!
    Thanks!!!

    ps. I gave you an award today at my blog….I know you are slammed with bloggin duties, but I couldn’t NOT list you as a blogger who I love to pop in on!

  6. Becky

    March 25, 2009 at 7:04 am

    You are a screech. Sounds delicious. I am going to try it out on the family soon.

  7. Larissa

    March 25, 2009 at 7:04 am

    I am a fairly new reader of your blog and I don’t even cook and this post made me laugh!!! You give me hope – except I don’t have anyone in the house who would require princess noodles so I would have been seriously out of luck for a backup to the chicken broth!!! God bless!!!

  8. Indiana Keetha

    March 25, 2009 at 7:05 am

    That looks really yummy!!! I love pork.

  9. everydayMOM

    March 25, 2009 at 7:08 am

    Oh my gosh, that is the funniest recipe I have ever read. I can’t believe you put in the princess soup. You are MY kind of cook!

    Do you think I could dump all of those ingredients in the crock pot and it would come out OK?

  10. Mary

    March 25, 2009 at 7:21 am

    I can do this! Love the improvisations 🙂

  11. Kelly

    March 25, 2009 at 7:22 am

    That looks yum and your recipe cracked me up because I always realize I’m missing ingredients and try to improvise – the princess soup took the cake! ha!

  12. Chelsea

    March 25, 2009 at 7:27 am

    You can an extra 10 points for owning and using a cast iron skillet. I bet all them Yankees don’t got one. : )

  13. Chelsea

    March 25, 2009 at 7:28 am

    I my gosh, it’s like I can’t type anymore. I meant to say “You GET an extra 10 points.”

    But the bad grammar was totally intentional.

  14. Lauren

    March 25, 2009 at 7:44 am

    Thanks so much for this great recipe…I just bought pork tenderloin this week, and haven’t in about a year. I was wondering how I was going to prepare it, found the solution! Looks delicious:)!

  15. Carol

    March 25, 2009 at 7:58 am

    That looks like a good one! I think I’m going to try it (someday). I am such a horrible planner that last night was leftover night and it was only Tuesday! I especially loved the improvised chicken broth trick, that will come in handy the next time I cook (whenever that may be)!
    Carol in NC

  16. rachel

    March 25, 2009 at 7:58 am

    You have no idea how much I LOVE that you used the princess soup! I am definitely someone who does not have a kitchen stocked with “proper” ingredients and I would totally do this. 🙂

    Sounds good!

  17. River

    March 25, 2009 at 8:01 am

    Finally, a chef I can identify with. I, myself, am measuring challenged (the measuring cups are in a drawer across the kitchen- way too far to walk) and love the dump a can of this and that recipes. And the adaptability. Truly a culinary masterpiece.

  18. Dee

    March 25, 2009 at 8:09 am

    We love pork at my house. I don’t post too many pork recipes though, because I have vegetarian friends and they read my blog. We like to get a tenderloin, rub it with salt, pepper, onion powder, and douse it with soy sauce, and just stick it in the oven for an hour on 300.

    Another quickie method is simply buy a bottle of barbeque sauce, empty the bottle on the pork chops or roast, and cook for an hour or so around 300.

    My daughter loves ribs. We like to put them in the slow cooker on low all day, after dousing them with salt, pepper, seasoning salt. About an hour before eating, add in some bottled barbeque sauce. this is the best recipe. Takes all of 5 minutes to fix…

  19. [email protected]

    March 25, 2009 at 8:15 am

    Okay- you have got to watch “Pig Bomb” on the Discovery Channel. Trust me, you’ll find an unending supply of pork at prices you can’t beat. And- it’s like watching some sort of Deliverance train wreck unlike ANYTHING I’ve ever seen before.

  20. Marla Taviano

    March 25, 2009 at 8:20 am

    Yum. I’m going to try that. I understand all those ingredients.

  21. Sufficient Grace

    March 25, 2009 at 8:22 am

    I love your idea of improvisation.
    And by Carpenters’ CDs do you mean Mary Chapin or Karen? 🙂 Just wondering….

  22. [email protected]

    March 25, 2009 at 8:24 am

    I thought I was the only one who dared to even use chicken noodle soup in a pinch.

    I am try this with chicken this week. Thanks!

  23. mbduke

    March 25, 2009 at 8:24 am

    This is how you write when you have writer’s block? You still crack me up! I think a stray princess noodle in a pork dish is essencial to the flavor and texture.

  24. Kelley

    March 25, 2009 at 8:25 am

    As my guy will say, “A meal isn’t a meal unless there is a little pork on your plate.”

    He grew up on a hog farm where they always had pork. Then he met me, the girl who eats meat, but prefers not too.

    That’s a match right there!

    However, I will say, I am making this. YUM!

  25. Kimberly

    March 25, 2009 at 8:29 am

    It’s hard to find a good pork recipe. This one looks delish. I will have to make this after we finish up the Pioneer Woman’s Chicken Spaghetti. I love scouring other blogs for things to make for dinner. I do believe we have the same dishes. PB’s Emma collection. Love them. Thanks for sharing.

  26. The Beaver Bunch

    March 25, 2009 at 8:33 am

    You’re friggin’ hilarious, and our cooking strategies sound just about the same.

    To heck with looking at an actual recipe before going grocery shopping, I prefer trying to remember all 7 ingredients on the spot…makes me feel like I’m on my own personal shoot of “Super Market Sweep” the way I dash from aisle to aisle, and ultimately back to the same aisle (b/c I forgot the most important thing).

    *Sigh* Maybe I’ll actually write this one down. Looks delish.

  27. Lysa TerKeurst

    March 25, 2009 at 8:38 am

    Who knew I could giggle over a Pork Chop recipe!?!

    Your writing genious tickles me. But your culinary improvisions just made me spit out my coffee.

    Chicken broth from the princess soup? Classic!

  28. Jen Fitz

    March 25, 2009 at 8:40 am

    This sounds delish. Totally making it for next week!
    BTW: Are those PB dishes? If so, I have them too!

  29. rrmama

    March 25, 2009 at 8:45 am

    Love the improv on the chicken broth! I think I’m gonna have to try this out this weekend. The only time I have to cook is now on the weekends because of baseball season. Oh who am I kidding I will still probably order in pizza!

  30. Ace

    March 25, 2009 at 8:49 am

    Looks delish!

  31. Amy

    March 25, 2009 at 8:49 am

    ok…I have to ask the burning question…do Sour Patch Kids make your teeth hurt? I am also a big fan of them, they happen to be my favorite but they make my teeth hurt. I have recently switched to Swedish Fish.

  32. Tara G

    March 25, 2009 at 8:53 am

    Try this one- it’s a friendly crock pot recipe.

    1 can whole cranberry sauce
    1 pkg Lipton onion soup mix
    8 oz Russian salad dressing
    1 pork tenderloin

    Mix it all together and cook on low 6-8 hours. The sauce is delicious over mashed potatoes.

  33. Liz

    March 25, 2009 at 9:05 am

    I just absolutley LOVE ya!! Yea, I know I have never met ya but I LOVE ya! You are my daily dose of genuine laughter! Keep it up girlfriend 🙂

  34. Ruth

    March 25, 2009 at 9:12 am

    Oh my goodness, I am laughing out loud and when Tommy asked me why, I told him I was reading a pork tenderloin recipe. 🙂 You have no idea how happy this makes me, because I actually have every single one of these ingredients in my kitchen right now — and without an HEB, that is no small feat. Thanks so much for sharing. Have a wonderful day!

  35. Amanda

    March 25, 2009 at 9:15 am

    I might get over my pork-cooking issues for this.

  36. Sincerely Anna

    March 25, 2009 at 9:19 am

    That looks delicious. Oh how I love your improvising! Thanks for the laugh!

  37. Amy

    March 25, 2009 at 9:37 am

    This looks divine. We were at the grocery store the other night making our weekly food purchases and my daughter went with my husband to the ice cream aisle to find some frozen yogurt and they showed up with some slow churn vanilla bean (boring!). My daughter declared, “He wouldn’t even let me get the Dreyer’s Chocolate Peanut Butter Cup ice cream!!” She’s probably going to turn us in for neglect!

  38. Tiffany

    March 25, 2009 at 9:40 am

    This looks DELICIOUS! I am going to have to try it very soon!

  39. lindalou

    March 25, 2009 at 9:43 am

    It sounds delicious. I love pork tenderloin anyway and I don’t have a creamy version.

    I do love your ingeniuty in the face of adversity (no chicken broth…very clever.)

  40. Joyce

    March 25, 2009 at 9:46 am

    Can someone tell me what HEB stands for? I’ve seen it in a few posts (and please don’t yell…I’m from the East Coast and currently live out of the country). I assume it’s a grocery chain in Texas but what are the initials for? I really hope it’s not something obvious.

    Oh, and I just bought a pork tenderloin today so thanks!

    And I do have a cast iron skillet…my husband is a Tennessee boy.

  41. wanda

    March 25, 2009 at 9:59 am

    Dang girl! Guess what I have in the fridge? Yep. Pork tenderloin!
    It was meant to be!

  42. Robyn (3GirlsMom)

    March 25, 2009 at 10:04 am

    A mixture of “Cream of ____” soups in a recipe. Why, Mel, you might actually be from Alabama.

    And this looks yummy. Thank you for planning my menu one night soon.

    Also, totally unrelated….actually, kinda related…anyhoo….
    I have a friend who is actually a Rocket Scientist. For real. She works for NASA in Huntsville. So when people say to her, “Paige, it isn’t rocket science,” she can say, “Well, actually it is.” I want to be her.

    Oh, and her brother’s a brain surgeon. Their parents officially win the Bragging Rights award.

    Ok. This comment was full of useless info.

    As you were.

  43. Tabitha (From Single to Married)

    March 25, 2009 at 10:08 am

    Looks great! And don’t worry, we all run into writer’s block from time-to-time!

  44. Kari

    March 25, 2009 at 10:24 am

    I think you are a genius! I don’t think I would have thought to use the broth from Princess Noodle Soup. I literally snorted when I saw that picture. Thanks for that.
    Also, I may just have to try this recipe out on my husband. I don’t cook. Hardly EVER do I cook. But, I think I can handle this.

  45. Emily

    March 25, 2009 at 10:45 am

    I love it!! You always make me laugh but now you’re making me hungry too!!

  46. Pam D

    March 25, 2009 at 10:46 am

    Hmmm… food photographers have a hard time photographing every step when they have bread crumbs and beaten egg on their fingers; I’m just sayin’. I think your photog did a fine job and deserves a raise. Or maybe some $2 dresses at the Walmart. Once again, I’m just sayin’. That recipe looks yummy… VERY yummy! Princess Noodles and all….

  47. Mary @ Giving Up on Perfect

    March 25, 2009 at 10:49 am

    That looks good! And doesn’t cream of mushroom make more sense with this recipe anyway??

  48. Marcia

    March 25, 2009 at 10:51 am

    My husband loves to cook and I love to eat, so we make a good team. I think I’ll share this with him. My improvisations never seem to turn out when I try to cook. So I’m usually the assistant and keep things cleaned up as we go.
    You are at the top of my bookmarks and always start my day off with a good laugh.

  49. Sarah Valente (kingdom mama)

    March 25, 2009 at 11:01 am

    That looks SO good!

  50. daniella

    March 25, 2009 at 11:14 am

    Aw yea. I’ve deleated todays email from allrecipes.com because this look WAAAAY better for tonights dinner. Thanks!

  51. Jennifer

    March 25, 2009 at 11:45 am

    That looks yummy! I’ll have to try it sometime.

  52. Christina

    March 25, 2009 at 11:46 am

    I’m laughing so hard, I’m crying.

    You should host an Anti-Martha show. (Not as in Auntie Martha or against Martha Stewart, but the Opposite-Martha. A Martha for the Rest of Us if you will.)

  53. Colette

    March 25, 2009 at 12:06 pm

    Oh man the Princesses just killed me!

    I have got to try this just because I’ll think of you and chuckle whilst I’m at it.

  54. Keri

    March 25, 2009 at 12:17 pm

    Sounds exactly what a quick meal and trip to the store in my house yeilds! I always forget stuff….like the pork for my pork chop dinner last night. But, whats another pizza night among friends???

  55. Lazy Mom Leslie

    March 25, 2009 at 12:40 pm

    Everything is better fried in a cast iron skillet! And covered in gravy!

  56. Linda at 2nd cup

    March 25, 2009 at 12:45 pm

    I’d like to ruin this some time.

  57. melanie

    March 25, 2009 at 1:30 pm

    that is definitely how my recipes go. i don’t know if i have ever followed a recipe exactly…which is why my baking never turns out!

  58. Fran

    March 25, 2009 at 1:46 pm

    My mouth seriously watered, but my hubs WILL NOT TOUCH MUSHROOMS….whatcha think?
    Other than the fact he’s just stupid. ha!

  59. Melanie

    March 25, 2009 at 2:38 pm

    Hubs married me for my beef roast. I’m glad to share success with someone else.

    This sounds and looks great. Princess noodle and all.

  60. Jen

    March 25, 2009 at 3:12 pm

    I use a recipe almost identical to yours…and then you went and made it identical to mine by using the cream of mushroom soup! LOL This recipe IS divine and your husband was right to snatch up someone who could make it!

  61. Cheryl

    March 25, 2009 at 3:42 pm

    yummmm….
    I’ll be trying that soon!
    You can never go wrong with a recipe that calls for cream of whatever soup and sour cream!
    Sometimes if a recipe calls for sour cream and I’m out, I sub mayo….shhhhh….My family claims to hate mayo! 😉

  62. Dove

    March 25, 2009 at 5:24 pm

    Move ASIDE I say…I’m off to HEB like Sherman to Atlanta to secure me a tenderloin of pork and a can of that there creamy soup!!

  63. Meg @ Spicy Magnolia

    March 25, 2009 at 5:46 pm

    That sounds really good! I’m always looking for good pork recipes just to have some variety from the normal chicken and beef stuff. And you’re not alone with buying “essentials”. Why is it that chocolate syrup is at the top of my grocery list each week these days? Not so sure about sour patch kids 😉 but I’m all about the other essentials you listed!

  64. Janel

    March 25, 2009 at 6:18 pm

    Step over, Pioneer Woman. Here comes Big Mama! Looks delish.

  65. the domestic fringe

    March 25, 2009 at 6:26 pm

    Looks yummy!

    -FringeGirl

  66. Janessa

    March 25, 2009 at 7:10 pm

    I don’t like pork one bit but that actually looks good enough to try. We don’t have HEB (I’m actually not even sure I’ve heard of it except on your blog) but I’m headed out tonight to find a tenderloin and try it. My husband is gonna think I’m the bomb-sheezy. That looks delicious!

    Thanks for sharing!

  67. Sheila

    March 25, 2009 at 7:18 pm

    Please stop posting spoilers of the current season of 24. My hubby and I are about to start watching Season 3. Yes, we are years behind, but we’re late to the party. Thank you.

  68. mommyknows

    March 25, 2009 at 7:29 pm

    Mmmm … you should post recipes more often. It looks delicious. I do a similar recipe with pork chops, it is a family favorite.

  69. Erin

    March 25, 2009 at 8:04 pm

    I love your “essentials” – they sound like mine! 🙂 The recipe sounds yummy too!

  70. Daniel Semsen

    March 25, 2009 at 8:11 pm

    I HATE PORK

    the end.

  71. Farmer Gal

    March 25, 2009 at 8:34 pm

    Lady, you crack me up! The chicken broth from the chix noodle soup… Ingeneous.

  72. Donna S.

    March 25, 2009 at 9:35 pm

    You should have your own cooking show!!!!!!!!LOL

  73. Groovy Mom

    March 25, 2009 at 9:41 pm

    Oh my this looks absolutely yummy. We eat pork at least once a week. This looks like a recipe I’d definitely try.

    One of my favorite sides for basically any pork recipe is rosemary potatoes. In fact, I have a bag of potatoes calling out to me right now 🙂

  74. Brandy

    March 26, 2009 at 8:51 am

    Does your little one eat this? I’m gonna try this recipe, but just wandered if she ate it too.

  75. Mae

    March 26, 2009 at 10:33 am

    I’ve been reading and enjoying your blog for a long time, but never commented before. This time I had to say something. This pork recipe sounds delicious and I’m definitely going to try it, but the main reason I commented is to tell you that you are hysterically funny. I literally laughed out loud reading this post. I figured I would be the only one who would open a can of chicken noodle soup to use the broth for a different recipe. I’ve never done that before, but it’s definitely something I would do – and now I’ve found another whole resource for chicken broth. Thanks for that.

  76. Sally

    March 26, 2009 at 12:13 pm

    I have a similar pork recipe that uses ginger and rosemary as the seasonings, and sour cream and cream of mushroom soup in the sauce, but instead of sauteed mushrooms, you top it with French fried onions before baking. I’m sure it is much “healthier” with french-fried onions, and since I always use regular sour cream instead of light…lol!!!
    I am definitely going to try your recipe, it sounds good!!!

  77. Jenn

    March 26, 2009 at 8:59 pm

    Just wanted to say that I made this tonight…. it was DELISH. My husband (a fellow AGGIE!!) loved it. My 18-month-old cleaned her plate. My 3.5-yr-old picky eater even liked it! Definitely a keeper. The recipe, that is. (We’ve already decided to keep the kids. 🙂 ) Thanks for posting!

  78. Kimberly t

    March 27, 2009 at 10:26 am

    Oh, I love that you’ve posted a recipe….and quick and easy is right up my alley with our crazy schedule with 3 active kids. This looks just delicious! Can’t wait to give it a try!

    Your ingenuity to seek out the replacement chicken broth in the form of sucking the Disney gals dry was a hoot! 🙂

  79. Poshmomma

    March 27, 2009 at 10:37 am

    LOVE the chicken broth sub-in! Sounds like the time I used tomato paste to make tomato soup for my oldest because it was what he desperately desired and it was frozen and snowy.
    Anyway, that sounds AMAZING and I may just have to make that for dinner this next week. yum!

  80. Shalee

    March 28, 2009 at 6:25 am

    Hmmm, I think I would like that one, even if there are mushrooms involved.

    And your chicken stock dilemma? Brilliant solution!

  81. The Bug

    March 29, 2009 at 10:22 am

    Wow – my hubby made this last night & although he got a little happy with the rosemary (we only had plain bread crumbs so he was turning them into Italians) we REALLY liked it! It’s a keeper!

  82. Whitney

    April 1, 2009 at 9:11 am

    I made this last night and my husband said it is a keeper. Even all 3 of my kids wolfed it down. Thanks for sharing.

  83. heather

    April 3, 2009 at 8:37 pm

    This is absolutely amazing! So good! Thanks for sharing. This is a keeper in our house.

  84. chesley

    April 7, 2009 at 9:30 am

    Made this last night & it was sooo good! It was a little more work than I normally put into dinner especially b/c I made mashed potatoes instead of rice, but it was worth it! Thanks for the recipe!

  85. Amy

    April 16, 2009 at 9:56 pm

    I made this this week and we loved it. I’m not a fan of rosemary, so left that out, and it was still delicious. Thanks for sharing!

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Who is Melanie?

Melanie ShankleMy name is Melanie and, in some strange twist of fate, I’m also known as Big Mama because I started this blog in July of 2006 when my daughter, Caroline, was not quite three years old and I was in the process of convincing her that BIG girls use the potty and BIG girls don’t have pacifiers, thus she thought BIG was the highest compliment in the land and began referring to me as BIG MAMA.Read More

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Aggie game day with my girl. 💕⁣ ⁣ We strugg Aggie game day with my girl. 💕⁣
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We struggled against a 1-9 UMass team on a 40 degree, rainy day. ⁣
⁣
In the words of Charles Dickens, “It was the best of times, it was the worst of times…”⁣
⁣

The Latest on Twitter

Melanie Shankle @bigmama ·

Well, that was anti-climatic.

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Melanie Shankle @bigmama ·

Wow, Georgia! What a comeback!!

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