Sunday, September 24, 2023

Evelyn’s Air Fryer German Mustard Ham Steaks

Hello, Darlings

What a great weekend we had weather wise. Wouldn't it be great if the weather was like this year round? Too bad, it's not, and more of the oppressive heat and smothering humility is on the horizon. Therefore, enjoy this pleasant weather while it is here, because like that ice cream cone you're eating, it won't last long.


Generic Photo

Below is my latest attempt in creating a tasty new recipe for ham steaks that didn’t include hundreds to ingredients.  I call it Evelyn’s Air Fryer German Mustard Ham Steaks.


Evelyn’s Air Fryer German Mustard Ham Steaks


One large or 2 medium ham steaks

¾ cup light brown sugar

1 teaspoon nutmeg

4 pineapple slices

3/4 can of the pineapple juice

1 ¼ German Mustard


  1.  In a large bowl mix brown sugar, ¾ of nutmeg, the pineapple juice and German Mustard (I make my own. See recipe below)
  2. Rinse and pat dry ham steak to remove added salt, and then place in plastic bag with pineapples.
  3. Pour German mustard mixture in bag with ham and pineapples, seal the bag and it turn to contents  mix well
  4. Open the bag and move the pineapple top the of each ham steaks. Reseal bag and place bag on platter with pineapple side down and let marinate for 40 minuets
  5. After 30 minters pre-heat air fryer for 10 minutes.
  6. Then hen place ham with pineapple on top of lower rack of heated air fryer/ add half of the German mustard mixture and cook until edges of ham turn dark brown
  7. After this time is up add remaining German mustard mixture and add additional nutmeg and brown sugar, just enough to cover the pineapples
  8. Cook an additional 10 minutes more or until brown sugar on ham melts and lightly browns.
  9. Serve immediately. 

Note: For this is served it with my Spaghetti Pasta Salad, but substituted the Spaghetti for Penne pasta.


Homemade Easy To Make German Mustard

Keep in mind that horseradish has a strong kick, so when mixing these powders in the blender, mix the yellow powder and the water to the desire smoothness first, and then add the horseradish powder a little at a time until you reach your desired taste. You might have to add more water to keep it thick and smooth.



  1. Mix with a small blender the yellow mustard and dry horseradish powders with only enough water for the desired thickness and smoothness.
  2. Add mixed mustard to a 4 ounce or 8 ounce mason jar. Seal tightly; refrigerate. Good up to 6 months.

Download the PDF.

I hope you enjoy it.

Until next time,

       Chow, Darlings

Tuesday, September 12, 2023

From Shrub to Tree

Hello, Darlings

I thought it was about time that I  shows the growth of my Benjamina Ficus tree that  I bought back in June 2020. After three years of letting it grow untouched and reaching a height of 4 feet and 2 inches, I finally trimmed it, repotted it and entwined its branches.  I wanted to wrap the lower branches, but I could not find the wrapping material. I know it is among my plant supplies. I just have to reorganizes them … again. In addition, I do not know what is best, wrapping the lower branches or entwining them. I will have to research the subject. However, and as  it has been said, “ A picture is a thousand words”, so below are photos of my Benjamina Ficus tree starting when I first got up to the today. 

Click to enlarge.






Benjamina Ficus  & Indoor Calamondin

I also took some cutting from the Benjamina Ficus to try to propagate them. This is my first try, so it will be interesting to see if they root with the organic soil and the rooting medium I have used for years with other plants, including  Fred, the Indian Laurel. It has been three years since I had it plucked from the roof as a young sapling and potted it.


Benjamina Ficus cuttings

Fred, the Indian Laurel 

Until next time,

      Chow Darlings