Thursday, December 27, 2007
Thursday, December 20, 2007
Right now I'm watching the Today Show and eating some Cream of Wheat. I try to not watch the TV ALL day long, because really daytime TV is BAD and Food Network makes me too hungry
My baby registry books and the computer (I'm working from home so I don't have to go on disability)
Yeah, it's pretty exciting around here, what can I say? Right now I'm reading a book called Carpe Diem by Autumn Cornwell, it's very cute. Last night I watched Mad Hot Ballroom, the documentary about ballroom dancing classes in inner city schools... SO cute!! I loved watching those kids dance! I also watched the finale to Shot of Love with Tila Tequila... I can't believe I just admitted that ;)
I hope everyone is well!!! Thank you so much for the good wishes :)
Tuesday, December 18, 2007
Tuesday, December 11, 2007
Jamie called on his way home from work to tell me that he was bringing home some smoked salmon. I checked the fridge and had cream (naughty, naughty girl), dill and a lemon so I figured I could whip something up.
I started with a roux and added about a cup of cream (I know, but you could use milk) and 1/2 cup of chicken broth (all I had open) and simmered that with one smashed garlic clove. When that thickened I added about a cup of peas, a handful of chopped dill, the juice and zest from half a lemon and about 1/3 lb of smoked salmon, flaked. Done. Seriously, that was it. And it was SO good. I normally don't rave about my own meals, but this one was fantastic. Especially since I just threw it together. It's too bad I don't have a picture, but I was starving ;)
Monday, December 10, 2007
Friday, December 7, 2007
Monday, December 3, 2007
Me and Gramps :)
This is a serious competition (L-R; Dad, Jamie, PJ, Jay)
(back row L-R: Jeffry, Susan, Sam, PJ)
(front row L-R: Jamie, me, Gramps, Mom, Dad)
Jamie and Madi
Me and Dorothy
Here is the Pork recipe:
1 cup reduced-sodium soy sauce
Remove tenderloins from marinade, discarding marinade.
Grill tenderloins, covered with grill lid, over medium-high heat (350° to 400°) 20 minutes or until a meat thermometer inserted into thickest portion registers 160°, turning occasionally. Let stand 10 minutes before slicing. Serve with Red Wine Sauce, if desired.
Note: Tenderloins may be pan seared in a hot skillet to brown and then baked at 375° for 15 to 20 minutes.
1/2 small sweet onion, minced
PreparationSauté onion in butter in a large saucepan over medium-high heat 3 minutes, or until browned. Add wine, and cook 3 minutes. Add beef broth; bring to a boil, and cook 5 minutes.
Stir together 1/4 cup water and cornstarch; add to broth mixture, stirring constantly, 1 minute or until mixture thickens. Remove from heat, and serve over tenderloin.