So my inlaws came out to visit for Thatbaby's birthday. And they stayed for OVER A WEEK. Does my absence from blogging suddenly make sense to everyone else?
I needed to figure out some things to keep all of us occupied, and Museum Appreciation Day just happened to fall while they were here. Thatbaby LOVES music, so I decided to get us tickets to The Museum of Making Music.
He enjoyed every minute - that he was awake. The best part of the museum is how hands on it is. There are instruments to try out all along the way. Thatbaby tried his hand at a mandolin.
But really found his groove with the drums. Thatboy is already dreading when Thatbaby can talk and ask for a drumset.
The rest of the family tried their hand at a variety of unusual instruments.
We really enjoyed this museum and I can definitely see us heading back - without the inlaws in tow so we can spend more time playing and exploring.
Since Thatbaby missed out on some of the museum, we made it up to him with one of his favorite foods - pork! This one is another easy roast pork dish. Stuffed with prunes, which Thatbaby loves. And served with green beans - which are some of his favorite vegetables. He was singing after this meal. Because in our house, music lasts all day long.
Roast Pork with Prunes
1 pork loin (3-4 lbs)
16 prunes, halved and pitted
salt and pepper
1/4 tsp ginger
3 Tbsp flour
1/4 cup prune juice
2 3/4 cup water
1 tsp red currant jelly
- Preheat oven to 325. Cut slits in pork loin and insert prune halves.
- Rub the pork with the salt, pepper, and ginger.
- Place in a roasting pan and cook for 1.5 hours.
- Remove the pork from the roasting pan and place the pan on the stovetop. Heat pan drippings
- Stir in the flour, then add the prune juice, water, salt and pepper to taste and cook until thickened.
- Stir in the jelly and serve the gravy over the sliced pork.