WE’VE WAITED ALL WINTER for a decent snowfall in the sunny south and it’s finally arriving.  It was dark when it began to snow, and I couldn’t resist taking some pictures of the snow coming down in huge snowflakes, blanketing our world outside.

OUR 3-4 INCHES OF SNOW will melt in two days, but we enjoy it while it’s here.

THE SHOWY REDBIRDS  gather at the backyard feeders as the snow  begins to fall.

THE RED BELLIED WOODPECKER family visits to sample the peanut suet.

TWO CROWS stop in briefly and the small birds arrive and walk under the feeders catching the fall out.

TIME TO THINK ABOUT DINNER. The slow cooker is a welcome fixture in my kitchen, especially on a cold winter day, when I want to prepare an easy meal.  I decide to make Lebanese Pork Chops. Each Lebanese cook creates her own mixture of spices, based on family tradition.  This is my version of Lebanese Seven Spices Seasoning, modified from a recipe I found several years ago in The Week (no author).

5 Tablespoons  Allspice

5 Tablespoons Cloves

3 1/2 Tablespoons Cinnamon

4 Tablespoons Ginger

4 Tablespoons Greek seasoning

4 Tablespoons Nutmeg

3 1/2 Tablespoons Pepper

COAT THE PORK CHOPS well  with the Lebanese Seven Spices mixture and rub into meat. Brown each side In a hot skillet with a splash of olive oil to seal in juice

MOVE PORK CHOPS TO CROCK POT (slow cooker). Wash and cut sweet potatoes into large chunks and add to crock pot.

ADD ABOUT 1/2 CUP OF ORANGE JUICE.  Cook on low for 3-4 hours until pork shops are done.  Then, I peeled apples and cooked them with butter and brown sugar in the microwave oven. (Sometimes I  add the apples to the crock pot later in the cooking  time )

WHILE THE PORK CHOPS WERE COOKING,   I  baked some mini apple caramel cakes for dessert by adding diced apples and spices to a cake batter and topped with a caramel topping.

It’s difficult to catch the woodpecker with the camera, but I finally caught him two days later, as the snow melted away.

Sue Marquis Bishop February 28, 2015