Amazing what a few 11 degree nights in a row will do to a river the size of the Ohio.

If it wasn't for barge traffic, it would be solid ice!

Baby, it's cold out there!

It's a cold Sunday evening, good day for baked pork chops with mushroom gravy.

First, brown 6 or 8 center cut chops in 3 tblsp. of bacon drippings, seasoned on both sides with salt and pepper while browning.

Here's where I keep my bacon drippings, btw.

Cover chops with 2 small cans mushroom pieces and stems, reserving the water for the gravy.

Add 1/4 cup of flour to the pan drippings, add a little more drippings if needed, to make a nice roux. Salt and pepper to taste, and cook over med. heat to a nice coppery brown. Add milk to the mushroom water to make 2 cups liquid. Add to the roux and whisk til smooth. Cook over medium heat til thickened, stirring constantly.

Pour gravy over chops, cover and bake at 300 for two hours.

I just put mine in the oven. Karen is making cheddar cheese potatoes and biscuits later. Better make my Sunday beer run now, cause I won't be leaving the house after dinner. 

Nap time, ya know!