Pork chops and apples on sale at Giant Mart this week.
4 (3/4 inch) thick pork chops
1 teaspoon vegetable oil
2 tablespoons brown sugar
salt and pepper to taste
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
2 tart apples - peeled, cored and sliced
Preheat oven to 175 degrees F. Place a medium dish in the oven to warm.
Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
A young man who grew up here, and whose parents live in Barnesville, was heartbroken when his 1971 Oldsmobile Cutlass convertible was stolen in 2011.
Rickey Shannon had worked a long time on the car, restoring, repainting, getting the engine rebuilt, installing a sound system and custom wheels - just a few of the many projects it took to put the car into top shape, he said.
[Full Story »]
Lamar County’s Empty Stocking Fund still needs money to purchase toys, but has so far approved helping 73 families with a total of 206 children.
Glenn and Vicky Forsyth are again volunteering for the annual collection of toys and goods for needy families. They are also helping with the Toys for Tots collections sponsored by the Marine Corps League of Griffin, A.D. Smith Community Service and the Lamar County Sheriff’s Office.
Glenn said the funds are low at this point, compared to previous years. The money is used to purchase needed items that might not have been donated, he said.
The Chamber of Commerce afterhours event to benefit ESF is set for Dec. 3 from 5 to 7 p.m. at United Bank. Donations may be made then, and those attending are asked to bring a new unwrapped toy for local children helped by the program.
Forsyth said that ESF has closed its application process, but Toys for Tots will take applications through Dec. 18 at the E.P. Roberts Center from 9 a.m. to 3 p.m. Monday through Friday.
On Saturday, Dec. 19 from 9 to 11a.m., toys and goods will be distributed from the United Bank parking lot (farmer’s market location) to those families who applied and were approved.
Rock Springs Church and First Methodist are among churches who have adopted several families, and Southern Rivers Energy and some bank employees also have adopted families to help. Money donations for ESF may be taken to United Bank, Glenn said.
SRE awards almost $20,000 in Bright Ideas Grants for local teachers
Southern Rivers Energy and the Southern Rivers Energy Trust, Inc. awarded a total of $19,690 to local teachers to fund innovative lesson plans for students. Members of the Bright Ideas Brigade from Southern Rivers Energy surprised the winning teachers in their classrooms with flowers, balloons, big checks and gift bags. Grants of up to $1,000 are awarded to teachers for their creative classroom projects. The program is designed to challenge teachers to develop innovative lesson plans that engage students, involve teamwork and re-energize their love of learning. Grants are not awarded for professional development.
$500 REWARD for information leading to the arrest and conviction of the thief that stole the utility trailer from 100 Atlanta Street in the early hours of November 17, 2015.
Contact Bill Claxton 770-584-2234 or the BPD 770-358-1234
[Full Story »]
2 medium sweet potatoes
9 slices bacon (nitrate free)
Preheat oven to 400°F.
Cut yams lengthwise into roughly the same size wedges.
Use kitchen shears or a sharp knife to cut bacon in half lengthwise.
Wrap each wedge with a bacon slice.
Lay slices in a single layer on a large, rimmed baking sheet.
Bake for 10 minutes, then flip the wedges, and continue baking for an additional 15 minutes or until the bacon is crispy.
[Full Story »]
Before he went into the U.S. Navy in 1946, Barnesville’s Cecil Rose said, “the biggest water I’d ever been in was a washtub.”
During his three years of service, he had several kinds of jobs and served on three different ships. After boot camp in Norfolk, Va., he was sent to the USS Papago (AF-160), a seagoing tug headed for the port of Bremerhaven in Germany.
“It took us 17 days to get there, going through the English Channel with the help of pilot boats,” he said. “They sent two tugs to bring a huge barge back to the west coast of the U.S.” [Full Story »]
All on sale at Giant Mart
3 lg. baking potatoes (1 1/2 lbs.)
4 sm. onions, thinly sliced
2 sm. green bell pepper, diced
2 tbsp. butter or olive oil
Salt and pepper to taste
Scrub potatoes clean. Pierce in several places with the tip of a knife. Microwave on high, turning potatoes occasionally, for 10 minutes or cook in a 350 degree oven for 30 minutes.
Prepare onions and green peppers. Heat a 10-inch skillet with high sides over high heat until a drop of water sputters and evaporated on contact. Pour in must enough oil to barely cover bottom of skillet. Heat oil until hot, but not smoking. Reduce heat to medium and add onions; saute, stirring frequently, until golden on edges, 6 to 7 minutes.
While onions are cooking, dice potatoes. Stir green peppers into onions; saute 1 minute. Stir in butter, olive oil and diced potatoes. Saute, stirring frequently, until potatoes are golden and tender, about 3 minutes. Sprinkle with salt and pepper.