Fall Recipe- Country Upside-down Pear Cake

 Peel 4 large or 6-8 small pears (or apples), core, and slice.  In cast iron skillet on stove, melt 1/2 stick butter, sprinkle over 3/4 cup sugar.  Layer pears on top of butter and cook over medium heat for 15-20 minutes. An option would be to pour 1/4 molasses onto butter/sugar before pears (i'm not a big molasses fan, so I passed on this).

 Meanwhile, cream 1 stick butter and 2/3 cup sugar in bowl till fluffy, then add 2 eggs & 1 teaspoon vanilla. In separare bowl combine 1-1/2 cups flour, 1/2 cup cornmeal, 1-1/2 tsp baking powder, 1 teaspoon salt & 1/2 tsp cinammon.  Pour this into bowl with butter/sugar mix along with 1 cup buttermilk.  Spoon on top of fruit in skillet, then put into 375 degree oven for 20-25 minutes.

 When top is nicely browned and fruit bubbling, remove from oven.  Let cool 5-10 minutes, then invert onto big platter.

This is a very "hearty" variation of upside down cake that I saw in this weeks "Relish" tabloid in the newpaper and decided to give it a try.  You will get many (12-16) servings out of this cake, it is great served warm with a scoop of ice cream on top!

Business Update: Funks Hibrids back into production

After 2 months of shutdown due to a titanium upgrade of 1 of the machines, Funks Hibrids is back up and running.  This picture was taken while the 1st shift was on coffee break, but as you can see raw material is stacked in the foreground and the machines are on line and rolling out the latest production order.  Thanks for your patience and don't forget to view our items for sale!

Engraved Scimitar with Walnut Mount

 The latest project hot off Funks Hibrids workbench...a foreign made, engraved scimitar on a fresh walnut mount.

 The handle and strap are leather, and the wood is the "first" official project from wood harvested from the dad-in-law's walnut tree from this spring.

 The one side of the blade has a scene with jungle and a tiger on it, the reverse has some Spanish wording.

It came out even better than I had expected...I don't know if I will sell it as I had originally intended.  However, if an offer of $100 comes in, I might be willing to part with it.  Another item for sale from the Funks Hibrid workshop is a giant, Shaker-style wall mirror that I'm asking $50 for...tell your friends!

"thought for the Day"

"If you care too much about what other people think (of you), you will always be...their prisoner!"

Thought for the Day (or decade!)

"Gun control is like trying to reduce drunk driving by making it harder for all people to buy cars!"

This is...WHO I AM!

When I'm gone, you might remember things about me.  You might remember my love of Harley's, my woodworking knack, my humor...any one of a number of things.  But one thing you must never forget about me....is my culinary expertise.  Cooking is my life (as are many things, but its close to the top)

Today that expertise turned out the most incredible pork shoulder I can remember.  I started off the process last nite with rubbing an 8 pound shoulder with a mix of Bad Byron's Butt Rub and brown sugar.  I wrapped it in cling wrap and let it dry marinate overnite.  At 8:30 this morning I started the smoking process on my Weber grill with hickory chunks, and after 4 hours started to baste it with apple juice.  2 hours later I wrapped it in foil and left it on the grill for another couple hours, then removed it and let it rest for 1/2 hour on the counter.  You talk about the most tender and juicy, perfectly seasoned pork, with just the right amount of "bark" on the outside of the meat...OMG!  and of course it was accompanied by some great baked beans and my special potato salad.  I'd put a plate of this up against any BBQ i've had and with confidence know I had a winner.

So, this is who I am, for better or for worse...taking a second seat to none!

Our Morning Greeting

Our lilies, which refused to bloom last year 'cause of the heat, are making up for it this year!

They greet Nancy every morning when she goes out to water, as does the ribbongrass and parsley in the foreground.                                                             

...and our zucchini/butternut forest, monstrous!  Don't ever recall having zucchini plants grow this tall?!?

They are making squash for sure...here's four of them just in one spot!

 The Jetstar tomato plant in the back is providing us with very nice fruit, no bugs, nice big size, good flavor, and about 1 per day at this point.  In the far back right are the rest of our tomatoes...cherry & grape varieties.  They are just starting in now...on the ground amongst them, our cantelope plant has several melons on and the watermelon plant is just coming "in-stride".  Anyone know where I can buy a filet migon plant or maybe a ribeye plant?!?!