Archive for September, 2010

I am taking a break from writing on the book to post this because I feel like I have a few minutes. Lucky you!

As always, I adapted this based on what I had on hand. It is an easy, one pot way to cook an entire meal. Hooray! If you cut all the veggies about the same size, they will cook evenly. Any root vegetable, carrot, fennel bulb (which the original called for), carrots, turnips, or sweet potato would work in this dish. You could also try summer squash, cut a little larger than the root vegetables as well.

Baked Pork Chops with Veggies
adapted from the Healthy Pregnancy Cookbook

    4 pork loin chops
    1 onion cut into wedges
    1 bell pepper, sliced in large squares
    3-4 medium potatoes, cubed
    1 lb of carrots, peeled and cut into 1-2 in. pieces
    olive oil
    salt and pepper to taste

for marinade:

    2 tsp. thyme, basil, marjoram, oregano, savory or similar herb
    2 cloves garlic, chopped
    zest of 1/2 lemon
    2 tbl olive oil
    juice of one lemon

Stir all the ingredients of the marinade together in a bowl. Put the pork chops in a shallow dish and spoon marinade over one side of the chops. Flip and spoon over the other side. Cover and allow to sit for 2 hours. Flip meat halfway through.

Preheat oven to 425.

Coat a roasting pan or casserole dish with a lid with spray oil. Place the pork chops into the dish side by side. Do not stack. If there is marinade left in the shallow pan you used for marinading the meat, add it to the roasting pan.

In a large bowl, place all the chopped veggies and add some olive oil, a few tablespoons. I just pour it in. Add salt and pepper and then toss by hand until well coated with oil. You can use a spoon but how would that be fun? We are cooking here! Once the veggies are well coated, dump them on top of the pork chops in the roasting pan.

Cover and bake at 425 for 40 minutes or until meat and veggies are done.


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Recipe: Cheese and Corn Dip

It is a Summer holiday today. I know it is actually Fall, but down here in Texas it still feels like the fires of Hades, so let’s pretend it is still summer so I am not so depressed about the temperature.

Since it is a Summer holiday, here is a frivolous dip to take to that outdoor BBQ. It tastes great with tortilla chips and beer (but really what doesn’t on a hot-as-Hades day?).

Cheese and Corn Dip

    2 cans Mexican Corn, drained
    8 oz od chopped green chilis (two small cans or one large)
    1/2 c. mayonnaise
    2/3 c.sour cream
    2 c. of cheddar cheese, shredded
    salsa as desired
    jalepenos, chopped to taste

Mix all ingredients in a medium size bowl. Add salsa to make the dip thinner or add a bit of spice. You can also add one or two chopped jalepenos.

Chill before serving.

Variations: I have considered adding blanched peas, cilantro, or other things to this but never have. If you make a good variation, let me know. I also think it might be good over lettuce as a salad or maybe inside a tomato. Mmmm. Now I am hungry.

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The lake from the point

Originally uploaded by Wandering Eyre

We are headed to our favorite spot this weekend, the family lake house. Plans include eating too much good food, drinking too much (but not me), swimming, boating, dominoes, cards, sitting around, and teaching Wicket to swim.

There will be 7 dogs and 4 kids age 2 and under. It should be very exciting.

This picture was taken in January of 2006, when Pullo was only 8 weeks old. That tiny black thing in the left of the picture at Ries’ feet is Pullo. He was such a cute rambunctious little thing. In a year, I will look back on pictures of Wicket and think the same thing.

Have a great weekend. May yours be filled with relaxation, family, friends, good food, and good drink.

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We started this blog in December of 2007 to chronicle our plunge into parenthood as we expanded our family. Sometime around March 30, 2011, our family will expand again.

That’s right. We decided this parenting thing is only halfway crazy and we still have some marbles left to lose.

I had my first appointment with my midwife yesterday. Jackie Griggs, the lovely lady who shepherded Gideon into the world, will be with us for this birth as well. I am 10 weeks along and I heard the heartbeat yesterday. It was a strong 170.

I am not as tired as I was with Gideon but I feel a lot worse. I know that will get better soon though it is a bit of a drag right now.

This second time around has been interesting. While we know what to expect, we also know full well what can go wrong. I am not wasting too much time worrying because I know what will happen will and God will be with us regardless. Our family knows He provides in different ways, even when we do not like manna and would rather have pizza or gyros or sushi.

I have been praying for three things:

    A healthy baby (a little less drama getting there, please!).
    A labor under 24 hours.
    A girl, but I will resign myself to being a Momma of boys if I need to.

I told Jackie my list and she said would like a labor under 12 hours for me. I hope so too.

When we told Gideon about the baby he asked, “For me?” with big eyes. Now he asks me if things I eat are for the baby. He knows the baby is in my belly and that food goes in my belly, so he has deduced that the food I eat is in my belly with the baby. It is amusing.

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