Pork on Skewers

As soon as MrD left for work this morning, I jumped straight in the shower,  got myself ready for the day and got my morning started bright and early. I was on a race to beat the heat. The first thing I did was make the dough for this weeks baking of bread. 

I wanted them out of the oven by 10.30 am.... and I succeeded.. if a few minutes late!

The only good thing about 105° weather.. is that it dries the laundry incredibly fast. This heat reminds me that deep down I am still a Country girl from Wales... and Im still not used to Southern California temperatures

Today was also our grandsons eighth birthday. Where have the years gone. He's such a kind, loving boy... but with a wicked sense of humour..just like his daddy had at the same age. He loves his cat Meow Meows with all his heart even though they fight like crazy. He's going to be an excellent big brother when the new baby arrives at Christmas

Dinner tonight was Pork Skewers from the Better Homes and Gardens Magazine, March 1942. They were really nice.. very easy to make, cooked \ to perfection and with a lovely earthy flavour from the spices. 

Original Magazine Illustration

I made no changes to the recipe... and served them on a bed of Vegetable Fried Rice. MrD thoroughly enjoyed them.. even though he couldn't quite describe the flavour!

2 pounds pork shoulder, cut in 1 1/4-inch cubes

2 tablespoons ground coriander

1 tablespoon salt

1 teaspoon pepper

1 cup minced onion

2 cloves garlic, minced

3 tablespoons lemon juice

2 tablespoons brown sugar

1/4 cup soy sauce

1/4 teaspoon cayenne

Original Magazine Clipping

• Make a paste of coriander, salt, pepper, onion, and garlic. 
• Add lemon juice, sugar, soya sauce, and cayenne; blend well. 
• Rub spice mixture over meat; let stand 1 hour. 
• Place four cubes on each skewer. 
• Bake in moderate oven (350°) 30 to 40 minutes. 
• Stick radishes on skewer ends (optional)

Better Homes and Gardens Magazine 
March 1942