Tuesday, September 10, 2013

A 9/11 Tribute Post #NYC

Tomorrow is 9/11, a day of reflection for all Americans. A dozen years ago this week, the nation suffered a devastating loss—at the World Trade Center in New York City, at the Pentagon in Washington, DC, and in a lonely field in Central Pennsylvania.

Here in New York, our fire department suffered an especially cruel blow when 343 of its members ran into the burning Twin Towers and never came out again. The FDNY honors every one of those brave souls every St. Patrick’s Day when members of the Department carry 343 flags along the parade route. I share these photos today in their memory.

Yes, this is me, Cleo (aka Alice). 
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To view the
Coffeehouse Mystery
book trailer, click here.

Our tribute to 
New York's Bravest...

The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
12 titles includes the added bonus of recipes. 



  1. Oh, wow!! This looks so good. I've started to get some nice apples so this dish can't be far behind.

  2. thanks for reminding us never to forget 9/11 and all the precious lives that were lost...

    My husband would swoon if these showed up for dinner:).

  3. Sounds delicious--and a fitting tribute.

  4. This is magnificent, Cleo. Thanks for making this post about 9/11 too and remembering the heroes of that dark day.

  5. As usual--beautifully illustrated and irresistible. The bourbon is the final "convincer" for me!

  6. Cleo, what a lovely tribute. I continue to pray for healing for all those who have suffered.

    Daryl /Avery

  7. Thanks to you all for leaving such lovely comments. I hope you enjoy the recipe as much as Marc and I do. The combination of ingredients makes a wonderful autumn dish.

    And to those who lost friends and family on that terrible day a dozen years ago: May the very best memories of your loved ones stay with you forever. We will never forget them.

    ~ Cleo

  8. Wowee Zowee...Stuffed pork chops have been a staple in our home forever. My mom made them and probably her mom. The comparison to yours ends there...this recipe looks fabulous. I never thought to served baked apples with them, first of all. The addition of blue cheese and bourbon just takes it over the "wow" chart. As we reached a "balmy" 96 here in Mittenland today and are expecting the same tomorrow I plan on making this on the weekend when temps are where they are supposed to be...in the 60s. WHat a great addition to our Fall menu...

    Tomorrow we will pause to pray for the departed heroes who are now gracing Heaven's streets and also for those left behind. May God bless us each and every one...

  9. I have never made stuffed pork chops. And baked in the pan with whole apples! OMG! There's something I have to try. Sounds just wonderful, Cleo. The firefighters and cops who came to the rescue on 911 have been on my mind all day. Thanks for remembering them with this lovely tribute.


  10. I had a bowl of Braeburn and Envy apples that needed used and I had a beautiful boneless pork loin roast. I had apple cider (made from Gala apples), all I needed was Stove Top. A little grocery shopping and I was set. I decided to forego the blue cheese (my guys are not fans). Because I was feeding 4 adults, I decided to leave the roast whole and tuck the apples along the sides. Did you know that if you quickly roll a lump of brown sugar/butter between your palms, you get a tube shape that drops right down into the apple. Drizzle with apple cider and back at 350 degrees for 2 1/2 hours.
    I made the stuffing separate then spooned it onto a platter. I sliced the pork loin and laid the slices on top of the stuffing, set the apples around the edges and poured the sauce over everything. Completely, totally YUMMY!!