Some Kinda' Wonderful!

The Maine House is celebrating Father's Day!

I refer to my sweet husband as "Mr. Wonderful!"

Simply because he IS! Today is HIS day!

A Maine House Mosaic

I believe the surprise is going to be revealed today. We need to prepare for a "Skype session" with the children. I think this news will put a smile on his face. He is a proud Papa with children who love and adore him. Could you ask for anything more? It's been quite a ride, hasn't it Mr. Wonderful? Oh, not without it's bumps along the way....plenty of those! But, we have managed to forge ahead and we have come out the other end intact.....and with love! Thank you, Mr. Wonderful....for being "our rock!"

Estelle's Barbecued Pork Roast

1 (5-pound) Boston Butt roast

4 tablespoons each of salt, pepper, garlic powder

2 tablespoons seasoned salt

4 tablespoons liquid smoke

1 medium onion, sliced

1 cup water

3 bay leaves

D.L. Jardine's Barbeque (this is Estelle's favorite but of course use your favorite)

Preheat oven to 325 degrees F. Sprinkle 1 side of the roast with 2 tablespoons of the combined seasonings, making sure to rub well. Flip the roast over and rub the remaining 2 tablespoons of combined seasonings. Repeat the process with the seasoned salt and liquid smoke. Place the roast in a large roasting pan. Add the onion, water and bay leaves to the roast. Place in the oven and cook for 4-5 hours, or until thermometer reads 170 degrees F. Let meat cool for a few minutes and then slice. Serve with your favorite barbeque sauce

Cheese and Garlic Buttermilk Biscuits

1/2 cup butter (1 stick), cold

2 cups flour

1 Tb sugar

2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup cheddar cheese, shredded

about 3/4 cup buttermilk

2 Tb butter, melted

1/4 tsp garlic salt

1/4 tsp parsley flakes

Preheat oven to 450 degrees F. Stir together flour, sugar, baking powder, salt and baking soda. Cut butter into flour mixture using pastry blender or crisscrossing 2 knives, until mixture resembles coarse crumbs. Stir in cheese then stir in enough buttermilk so dough leaves the sides of the bowl. Turn dough onto lightly floured surface and knead very lightly until dough forms a soft ball, about 10 times. Do not overwork the dough! The less you handle the dough, the more fluffy your biscuits. Roll or pat 1/2 inch thick. Cut with floured 2 1/2 inch biscuit cutter. Place 1 inch apart on ungreased cookie sheet. Bake for 10-12 minutes or until golden brown. Mix together melted butter, garlic salt and parsley flakes. Brush the tops of the warm biscuits with the garlic butter and serve hot.

We are having "Nutty Buddies" for dessert....his request! Go figure!