Monday, December 3, 2007

I've been a bad blogger :(

Sorry! I'm not too sure where the last 2 weeks have gone, but it's been crazy!!
Thanksgiving was wonderful! My Gramps was in town, along with my brother and Sam, my Aunt Susan and Jeffry and my Uncle Charlie. We were also joined by our good friends Jay and Miriam, and the day ended up being a blast!!! Great food, great company and some great, competative Cranium playing (that was great because my team won ;))!

Let's eat!!


Me and Gramps :)

This is a serious competition (L-R; Dad, Jamie, PJ, Jay)

Family Photo

(back row L-R: Jeffry, Susan, Sam, PJ)

(front row L-R: Jamie, me, Gramps, Mom, Dad)

We then headed to OH for Grandpa's Schwaberow's funeral. It was a really nice service, very small, and our BIL Jeff did the eulogy and per usual he did a great job. It was nice to spend some time with the family, even though it wasn't the best of circumstances.

Jamie and Madi

Me and Dorothy

The big news this week is that I'm 15 weeks and FINALLY off my medication. Wow, am I a different person... so much happier and although I'm not sleeping as well, I think everyone likes the nicer, kinder Ivory :) I purchased some maternity pants this weekend... sweet lord are they comfortable... I think I might like to wear these when I'm not pregnant!

Last night Suzie and Mike came over for dinner and I made an awesome (if I'm allowed to say so) Molasses Pork Tenderloin with Roasted Garlic Mashed Potatoes and Green Beans. YUM!
Here is the Pork recipe:

Molasses Pork Tenderloin with Red Wine Sauce

1 cup reduced-sodium soy sauce
1 1/4 cups molasses
1/4 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons minced fresh ginger
2 large garlic cloves, minced
3 (3/4-pound) pork tenderloins

Combine first 6 ingredients in a shallow dish or heavy-duty zip-top plastic bag; add tenderloins. Cover or seal, and chill 8 hours.
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.

Red Wine Sauce

1/2 small sweet onion, minced
2 tablespoons butter
1/2 cup dry red wine
1 (14 1/2-ounce) can beef broth
1/4 cup water
2 tablespoons cornstarch
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.

Tonight I'm off to LA (Ontario really)for 3 days. It's my first time in the area and I've already planned out my stops at In N Out Burger, Trader Joe's and Ikea... watch out!


ania said...

It looks like you have had a few really busy weeks!!

And of course - you have me super hungry with the stuffing pic and the pork recipe - and it's only 9:30 in the morning!

Ondrea said...

Great table for Thanksgiving. and you gotta know that I'm going to making that tenderloin recipe - hopefully this week - yumm!!

Steph and Tim said...

Aww, such a cute family! I miss you!

The Maiden Metallurgist said...

That looks like a great recipe, I just may have to try it out.

I am so jealous that you get to do the LA commercialism tour, I am especially fond of Trader Joe's. I heard a rumor that they were going to open on in Boulder, I'll have to check it out.

Anonymous said...

i think i'm going to try the recipe this week--sounds great! you are looking so good. i hope you start sleeping better soon!!! have a great time on your trip and happy shopping!

Jilly said...

Forget the pork! The pregnancy pant sound delightful! :)