Wednesday, May 25, 2011


When Thatdog and I went for our run this morning, I knew we were in for a hot one. Usually our runs are earlier enough that it's still cool, but by the end of the run today "cool" is not the word I'd use. The sun was already out and beating down.

And it got warmer throughout the day. Given that Monday it was raining, this change of weather was welcome. Except of course today was the day I was wandering all over downtown in a black skirt suit. Good thing that for some reason my office is usually -7 degrees. It's where all my coworkers come to cool down.

The sun was shining, I actually spent part of the day outside (even if it was a very small portion of the day), and even though I left work work a lot later than yesterday's 6:00, it wasn't dark yet. This, my friends, must be the beginning of summer.

And for most everybody, summer means grill time. Especially this coming weekend with Memorial Day barbecues in backyards nationwide. Hotdogs and hamburgers, but you can also elevate your feast with something a little less traditional - lamb! Lamb is one of my favorite grill specialties. I love a nice butterflied leg of lamb. If you're not a fan of butterflying your own meat, this is something that most butchers will do for you.

Grilled Lamb
2 Tbsp olive oil
1 clove garlic, minced
1/2 tsp rosemary
salt and pepper
2 lb leg of lamb, butterflied
  1. Combine olive oil, salt, pepper, garlic and rosemary in a bowl. Rub all over lamb. Cover and let stand for 2-3 hours.
  2. Preheat grill and grill lamb on 15 minutes per side.
  3. Slice across the grain.

Tuesday, May 24, 2011


We're in trial again, which always makes for a very quiet atmosphere at work. Which also means I can be incredibly productive. I was so proud of all I accomplished today! And I even got out of work at 6pm, which hasn't happened for a while now! I almost didn't know what to do with myself.

Well, that's a lie. I knew exactly what to do with myself. I folded some laundry, organized the giant mountain of shoes that has piled beside the door, and even cleared off the "office space" and half of the coffee table. I paid some bills, and made a to-do list for tomorrow. I chopped up some fruit, made dinner, and lunch for tomorrow.

See - I can always figure out how to fill up those extra minutes in the day. Just like I can always figure out what to do with meat in the freezer. 9 times out of 10 it's going to involve braising. You probably aren't surprised. I tend to use it on bigger cuts of meat which can take the long heating process. Thin cuts just get dry and tough. Chops are perfect for braising. Here it's veal, but this recipe would work equally well with pork.

Braised Veal Chops
1 Tbsp butter
1 tbsp canola oil
2 veal chops
salt and pepper
2 onions, chopped and parboiled
1/4 cup chicken broth
  1. Heat the butter and oil in a large skillet. Brown the meat on each side. Remove from the pan.
  2. Add the onions and brown in the pan. Return the chops to the pan.
  3. Season with salt and pepper, add chicken broth. Cover and cook 20 minutes, or until desired doneness.

Monday, May 23, 2011


We have a VERY big change to announce in Thathouse. We're expecting a new addition to Thatfamily - and I'm not talking about our October Special Delivery. This new addition won't be happening until 2012, although it's funny because it's not going to feel like a new addition.

Thatboy and I are overjoyed to announce that we will soon have - a new sister! On Saturday, UDubb agreed to officially join our family. I would be worried on her behalf, but she already knows what she's getting into. We are obviously unbelievably excited since UDubb is a family favorite. And this means I don't have to worry about running out of Nike Gear anytime soon.

Speaking of change, this week on Eat.Live.Be. we're talking about changing things up, and how we've changed things in the last five months.

In general, I haven't done too many changes to my diet. Other than giving up alcohol. As for exercise - still running, but I am running shorter distances. Same time, I'm just slower. The only real change in my routine is that I've added in some Prenatal Pilates. It's a good addition to the running since it's more of a muscle stretcher than a muscle builder. It also is great for keeping me limber and flexible.

And a little change up from me - I can't remember the last time I posted a good chocolatey dessert recipe. But this seems like a time to celebrate. And brownies always scream "celebration." So does pie. So a brownie pie is like double the celebration!

Brownie Pie
1 1/2 cups graham cracker crumbs (about 6 ounces)
3/4 cup sugar
1/2 cup melted unsalted butter
1 cup light corn syrup
1/2 cup sugar
1/8 tsp salt
4 oz semi sweet chocolate, broken into chunks/pieces
3 Tbsp butter
4 eggs, beaten
1 tsp vanilla

  1. Preheat oven to 350. Mix the graham crackers with 1/4 cup sugar and melted butter and press into bottom and sides of 9 inch pie pan. Chill while preparing filling.
  2. Combine corn syrup, remaining sugar, and salt in a small saucepan. Bring to a boil and boil for 2 minutes, stirring till sugar is dissolved. Remove from heat.
  3. Add chocolate and remaining butter to to syrup, stirring until chocolate is melted and smooth. Let cool 5 minutes.
  4. Pour chocolate over eggs, stirring.
  5. Add vanilla and mix well.
  6. Pour chocolate mixture into pie crust and bake for about an hour. (I toppped mine with cherries, but you can use caramel, or any other fruit that floats your boat)
Next week's topic is our favorite things about summer!

And here are a list of the other bloggers participating:

Sunday, May 22, 2011

Y'all Like Food, Right?

Apparently not having plans on the weekend must give Thatboy and I some sort of anxiety. Perhaps it's a fear of having to spend too much time together. He's not very entertaining and there's only so many times that "The Itsy Bitsy Spider" will amuse him.

At any case, as soon as we realized we'd have no plans this weekend, we quickly filled it up. Yesterday was the McDonalds journey, and today we ventured to Alaska for a Food Truck Festival.

Picture this as an ultimate Food Truck Mashup - 10 LA Food Trucks meet with 10 San Diego Food Trucks. In One Location. 10 Come, but, as we all know, There Can Be Only One. Alright, not really, it wasn't a competition, but still, it's fantastic to have so many great food sources in one place!

We ended up only sampling 6 trucks before we decided it would probably be a health hazard to continue. I tried to convince Thatboy that we should try to squeeze in four more just to get in a solid 50% and he looked at me like I might have lost my ever-loving mind.

So here are the six we tried, from worst to best (That will keep you scrolling down!)

Vizzi (LA)

Truffle Popcorn

As soon as I saw popcorn on the menu I was hooked. As usual. But that's the problem. We order popcorn at restaurants a lot. And it's always better than this batch. Always. Thatboy thinks it's because the local restaurants all use heirloom black kernel popcorn. Yeah, we're spoiled.

LobstaTruck (LA)

Lobster Roll

We really wanted to like this, given it's high praise . In fact we hit this truck up first, before too much of a line could form. But both of us were really unimpressed. Maybe because I've had some really fabulous lobster rolls before? Maybe because we do lobster a fair bit at home? I dunno.

Kalbi-Q (San Diego)

Moo Taco - Korean Rib-Eye Tacos

The hot sauce really made this taco. The taco itself was okay, but once we added the hot sauce it was phenomenal

Grill Em All

The Grill Em All truck opened an hour and a half after the festival started. About 30 minutes before they even opened, this is what the line looked like:

And that was just the first half of the line! We ordered the Witte - cream cheese, fried bacon, and beer soaked and sriracha soaked onions.

This truck was especially popular given that they won the "Great Food Truck Race" on television. There was a local truck there who competed this year, but since it hasn't aired yet, their line was pretty normal sized. Just to let you know what draws people in. Thatboy really liked this burger, which is why it ranks higher on the list. I was less impressed. It was kind of bland to me - I felt like it needed more kick. Especially since I was expecting it with the sriracha.

Tropical Shave Ice

This was the truck I was most looking forward to since my love of shaved ice is no secret. These were the best I've had "on the mainland." Super finely shaved, perfect amounts of syrup. Thatboy even wanted some more, and they were happy to oblige.

Super-Q (San Diego)

Pulled Pork Sandwich - pulled pork, carmelized onions, and macaroni and cheese.

This was our favorite - hands down. Seriously, whoever decided it would be a good idea to put macaroni and cheese on a sandwich should be knighted at the very least. And the pork was just perfect - sometimes there's not enough barbeque sauce, which really makes the pulled pork. This one was saucy and flavorful without dripping sauce everywhere.

The five dollar entrance was redeemable for a five dollar gift certificate to the amusement area where the festival was held. We decided to use it on Laser Tag since Thatboy has never done Laser Tag before. (I know, I don't know where he grew up either.)

After all that food, we were pretty certain we'd never need to eat again. Dinner tonight was just pickings. So I'll share a backup recipe with you - another lamb dish. Another braised dish. You know how I love braised meats! Like most of my braising recipes this is pretty simple - meat, veggies, liquid and cooking low and slow.

Braised Lamb
1 Tbsp butter
1 lb breast of lamb
1 sprig thyme
1 carrot, chopped
1/2 onion
2 cloves
1/2 turnip, cubed
salt and pepper

  1. Melt the butter in a dutch oven. Brown the lamb.
  2. Sprinkle thyme over lamb and pour in a cup of boiling water.
  3. Add carrot, onion, cloves, and turnips. Lower heat, cover, and simmer 45 minutes or until done.
  4. Salt and pepper to taste.

Saturday, May 21, 2011

Reason #7 why I love where we live

I really love our community and I feel so lucky to live here.

This morning, Thatdog and I went for our morning run. Since we didn't have plans till 11, I figured I could use the time for exploring. When I run down to the beach I've noticed a sign for a trail that I've never taken, because I'm heading to the water. I don't like running Thatdog down to the beach because I run beside some bigger, busier roads. So today we checked out the trail. It's pedestrian only and runs between some communities, overhung with trees. I love that where we live has so many running trails!

After the run, and a nice long shower, Thatboy and I went to lunch with his "train crew." Back before Thatboy worked in his current unit, he rode the train to and from work each day with the same group of people who all worked in the same unit. But currently, none of the train crew works in that unit, and only one of them still takes the train! It's been a while since we've all gotten together. There are 2 new babies in the group, and obviously one on the way. So we met today for lunch at the McDonalds in our neighborhood.

The McDonalds in our neighborhood is no ordinary McDonalds. For instance, does your neighborhood McDonalds have leather seating options?


Trompe L'Oeil Walls?


And my favorite part, a completely un-McDonalds like menu? The "Bistro" serves paninis, salads, pastas, sandwiches -

And Gelato

Our chefs wear fancy getups

I always end up with the same thing - a buffalo chicken panini.

But Thatboy loves being able to sit under a chandelier when eating his favorite - A Big Mac

Now, I'm no gourmet McDonalds, but I'd like to think I can put a nice meal on a plate. We're lacking in chandeliers and leather furniture, and given that it's Saturday night, the sofa bed has already been pulled out. But a nice cut of meat can sometimes make up for the less than atmospheric atmosphere!

Braised Veal Cutlets

4 Tbsp butter
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1 lb veal cutlets
1 Tbsp canola oil
1 onion, sliced
1 celery stalk
1/2 Tbsp cornstarch
2 Tbsp Sherry

  1. Preheat oven to 350. Cream 1 Tbsp butter, garlic, salt and pepper. Spread over the veal cutlets.
  2. Melt the remaining butter in a dutch oven. Add the meat, onions, celery, and 3/4 cup water. Cover and cook for about 45 minutes.
  3. Remove the veal, strain the remaining broth and place on a burner on the stove.
  4. Stir in cornstarch and sherry and stir until smooth and thick. Serve over the veal.

Friday, May 20, 2011


I came home tonight in a great mood. To begin with, I had a great week at work, winning two different motions. Which is a mood lifter because a motion I wrote last week did not go over as well - and it was phenomenal. I was pretty confident in these motions, but apparently you just never know which way they're going to go.

Second of all, I finally figured out what I wanted to do for my birthday! Which is another big deal because it's coming up pretty soon. And frankly, I've been pouting about it for a while. Not so much the getting older part, but the fact that there's no time to celebrate! Our schedules are just jammed packed lately and we have events both the weekend before and after my birthday. So now that I've figured out what I want to do, I just need to get the plans in motion!

And finally, the reason I was in such a good mood tonight is because it's FRIDAY! I made it through the week working on virtually no sleep. And while we do have plans this weekend, I think I'll be home a lot more than I was last weekend. You know what that means? Laundry? I'm looking at you. There will be some massive folding this weekend. And by Sunday night I plan on being able to see the coffee table again. Plus I can get to bed at a reasonable hour (since I still have to get up a bit early since both of our weekend plans start at 11 am - and I need to get a run and some errands in before that!)

I'm so grateful for Friday nights at home when I have the time to make dinner and use up some of the leftovers I've accumulated over the week. This is a great use for leftover ground beef and mushrooms. Maybe it's living so close to the beach, but mushrooms do not last very long here before they get yucky. So whenever I use them in one dish, you can be sure I'll be using them again very shortly. Cooking the mushrooms and tomatoes low and slow makes a nice thick ragu type sauce. In fact, this dish would be equally at home on top of some pasta. But it's so good, it stands on its own.

Beef with Mushrooms
1/2 lb ground beef
4 Tbsp butter
1/2 lb mushrooms, cut in half
1/2 cup green onions, chopped
1 clove garlic, minced
1 Tbsp tomato paste
1 sprig thyme, crumbled
1 bay leaf
3/4 cup beef broth
2 Tbsp red wine
1 tomato, pureed
salt and pepper
  1. Brown beef in medium pan and set aside.
  2. Melt the butter and cook the mushrooms until they are soft.
  3. Add the green onions, garlic, tomato paste, thyme, bay leaves, broth, wine, pureed tomato, salt and pepper. Simmer for 1 hour.
  4. Stir in the beef and cook just until heated through.

Thursday, May 19, 2011

Admitting I'm a Weirdo

So when I was little, I had this thing that probably should remind hidden in a closet somewhere. This thing was an intense love of lima beans. An unnatural love of lima beans. What child loves lima beans?

I was known to love lima beans so much that I stole them off of other people's plates. Lima beans are just that good.

And then something happened. I'm not sure exactly why, but we kinda just stopped having lima beans. I don't think they became too expensive. And I don't think they're a regional food, but they just didn't show up on the table anymore. I you know the saying "out of sight, out of mind?" Well, it's very very true.

And then one day recently I realized it'd been forever since I had lima beans and decided to remedy that fact. But I've never actually made them myself. I pretty much knew I could boil and saute them with a bunch of butter, but I had a fear as to how Thatboy would handle them. I mean, I know I was weird for liking lima beans, so I also knew there was a fairly good chance Thatboy wouldn't like them if they weren't coated in something.

This recipe is a twist on the classic "pork and beans" dish, something I know Thatboy likes. The lima beans take on a baked bean quality with the tomato soup, chili powder, and of course, the baking. The salt pork adds a bacony smokey flavor that complements the juicy pieces of pork.

Pork and Lima Bean Casserole (From the Fannie Farmer Cookbook)
2 cups dried lima beans, soaked overnight
1/2 lb salt pork, cut at 1/4 inch intervals
2 Tbsp vegetable oil
1 large onion, chopped
1 clove garlic, minced
1 1/2 Tbsp chili powder
1 can tomato soup
2 tsp Worcestershire sauce
2 tsp mustard
1/2 cup dark brown sugar
1/4 cup vinegar
salt to taste
1 1/2 lbs cooked pork
  1. Preheat oven to 350. Boil water in a large pot. Add lima beans and salt pork and lower heat. Simmer 1.5 hours. Drain and reserve the liquids and salt pork.
  2. Heat the oil in a saute pan and add the onion. Cook, stirring until soft, and add garlic. Saute another minute.
  3. Stir in chili powder, tomato soup, 1 cup of the bean water, Worcestershire sauce, mustard, sugar, vinegar, and salt. Heat until it bubbles.
  4. Cut the pork into large pieces, add the sauce, and cook a minute. Remove from heat.
  5. Fill a casserole with a layer or lima beans, sauce, another layer of lima beans, sauce, and palce the salt pork on top. Bake covered for 45 minutes.
  6. Uncover and bake 3o minutes more.

Wednesday, May 18, 2011

More baby animals!

Tonight we turn our attention to my favorite baby animal to eat. Lamb. For some reason I have more of a problem eating lamb than veal. Maybe it's because there's something so inherently cute about fluffy little lambs bouncing around a pasture. Maybe it's Mary and her little friend. Maybe it's because of the time I spent on the Yorkshire Moors watching them in their natural habitat before being served lamb for dinner.

Now, the reason this is SUCH a big problem is because, to be perfectly honest, lamb is delicious. One of my favorite meats. There is something about a nice cut of lamb that just makes my heart sing.

Most people just rub some oil on their lamb and throw it in the oven, but I love a nice marinade. Marinading meat helps break down the fibers of the lamb, making it even more tender than it already is. And a little marinade also helps to bring out the rich flavor of the lamb. Once you have a nice marinade, you don't have to cook the heck out of it in the oven either. A quick stovetop heat through means that all the work is done in the fridge. All you have to do is enjoy. And if you're anything like me, then this is going to be easy to enjoy!

Fillets of Lamb
1 lb lamb steak
2 Tbsp olive oil
1 1/2 Tbsp vinegar
1/4 tsp salt
1/4 onion, chopped
1 Tbsp parsley, chiffonade
1 Tbsp butter

  1. Combine the 1 Tbsp olive oil, vinegar, salt, onion, and parsley in a ziplock bag. Add the lamb and refrigerate overnight.
  2. Pat the lamb with paper towels. Heat the butter and remaining Tbsp olive oil in a skillet.
  3. Add the lamb and cook 2 minutes per side, or until desired doneness.

Tuesday, May 17, 2011

Let's Talk About Veal

Veal gets a pretty bad rap. Because, really? It's baby cow. But lamb is baby sheep and people don't get nearly as bent out of shape about it. And eggs, well they're not even baby chickens.

Veal however gets a special place in the realm of high horses because traditionally, the raising and slaughtering of veal is pretty inhumane. (Although, to be fair, we're not exactly treating most of our meat sources in a kind and gentle method in the slaughtering process. Read The Jungle - it converted me to a vegetarian for most of my teen years.)

But I'm here to tell you, that your protests have been heard. For the past couple of years Rose Veal has made it's way to some higher end markets and butchers near you. Rose veal is still baby cow, but instead of being shackled and force fed, these calves are allowed to graze freely on pastures and continue to suckle at their mothers' teats. The milk and grass give the veal a rosey hue, hence the name.

What does this mean for you, the consumer? Well, if you're like me, it makes you feel a little better about enjoying a delicious and lean meat. And the more of us who seek out and buy rose veal, the more inducement there is for suppliers to engage in more humane treatment! And for those of you who are already die-hard veal aficionados, I can promise you this tastes just as good as the stuff you're used to, if not better.

Veal Pot Roast
2 Tbsp oil
2-3 lb veal roast
1/4 cup veal stock
1/4 cup white wine
1 Tbsp butter
1 Tbsp flour
  1. Preheat oven to 325. Heat oil in oven-safe pot and brown roast on all sides.
  2. Pour veal stock and wine over the meat, cover and cook 1.5 hours, or until the meat is tender.
  3. Remove the meat and keep warm while you make a sauce. Cut butter into small chunks and place in broth along with flour. Stir until the sauce is smooth and thick. Season with salt.
  4. Slice the meat and serve with the sauce.

Monday, May 16, 2011

Back to Us

It seems like it takes just about nothing to get me behind. Trying to juggle any errands during the week is fairly laughable, because when I do I'm barely able to fit in making dinner, lunches, and laundry. Remember when I had all the laundry done and folded two weeks ago? Well we're back to a full basket of clean clothes just dying to be put away.

The last time I wrote about how behind I was, was coincidentally also I introduced one of my worst habits for Eat.Live.Be. - failing to take care of myself. This week we're talking about how we're doing at breaking that habit. And unfortunately, it's been hit or miss.

I took a full 2 weeks off running to let my body rest and recuperate. I could probably have started up again last Wednesday, but wanted to give myself a couple extra days - just in case. I've been amazing at drinking loads of liquids. And then Friday came. And I started running again (that's okay - I was definitely healthy enough to get back into it), and my drinking dropped off again (not so good) and I spent all weekend running around like a crazy woman and staying out WAY past my bedtime (also not so good.)

BUT I try not to beat myself up about the whole ordeal, even though it set me back in a lot of ways. See, Thursday is Prez's birthday. And our friends came down from LA and SF to celebrate. So I was spending time with the girls. Heading to Temecula for wine tasting, eating amazing dinners every night, staying up late and talking, getting up early and heading to breakfasts. By 4pm on Sunday I was spent, but I always have next weekend to catch up, right? Assuming I can get there.

Between a busy week and an insane weekend, I feel like I didn't get to see Thatboy much at all. (It's a good thing we live together or he might have completely forgotten about me). So last night I carved out some husband/wife time. He poured some of the wine I brought home from Temecula and I poured myself a glass of green apple soda. I made a special homey dinner for the two of us, complete with chocolate cake and ice cream for dessert. Thatboy loves pot pie, and I've figured out a way to make it in the perfect size for the two of, so there aren't a ton of leftovers. Sure the laundry didn't get done. And yes, I probably could have used that time to take a nap, but sometimes it's good to just connect.

Steak Pot Pie - for Two
2 slices bacon
1/2 onion, chopped
1/2 lb sirloin steak, cooked and chopped
3/4 cup gravy
2 carrots, blanched, and slice
1 russet potato, peeled, chopped, and boiled
cinnamon, salt, and pepper
pie dough

  1. Preheat oven to 425. Cook and drain the bacon on paper towels.
  2. Add the onion to the bacon fat and cook until translucent.
  3. Add the beef, gravy, carrots, potatoes. Season with a sprinkle of cinnamon, salt, and pepper.
  4. Pour mixture into a 1 qt. casserole dish. Roll out the pie dough to fit over the meat mixture. Crimp the edges and cut a couple vents into the middle. Bake 20 minutes.

Next week's topic is all about changing things up.

And here are a list of the other bloggers participating:

Monday, May 09, 2011

Tightening the strings

There are a lot of changes in our lives this 2011. Thathouse is all topsy turvy. And pretty much all of those changes are going to involve money. It's the cold hard truth that nothing in life is free, and all the good things that come into your lives are going to come with a price.

Which means we're very cognizant of all the funds that leave our pockets right now. Which just makes sense no matter what your status in life.

The inlaws are a PERFECT example of what NOT to do. TFIL hasn't held a permanent job in the past 30 years. So you imagine our surprise when he announced that he was retiring a couple years back. TMIL has been complaining about the fact that even though their budget is small, TFIL insists on spending a ridiculous amount of money on groceries. And now her car is on its very last legs. When I suggested that perhaps they should just be a single car family, given that TFIL doesn't, you know, have a job, I was railed against. How on EARTH would TFIL prepare dinner if he didn't shop at the market every day? I mentioned he could do what most other people do, shop once a week. That didn't go over well either. So although they are working with a budget that they complain about to everyone within 5 minutes of meeting, they continue to spend way too much money on groceries and are about to take on a second car payment so TFIL can make daily supermarket trips.

That's not how we work. We try to make rational economic decisions, even if it means making compromises. This week's topic on Eat.Live.Be. are tips for staying within your shopping budget.

1) Shop Farmer's Markets if you have them available to you. I attend every week, and as long as I'm not picking up honey or olive oil, I manage to spend $20 or less on fruits, veggies, bread and eggs. This is far less than I would spend at the supermarket. Bags of beans, carrots, or peppers for a dollar, a giant bag of oranges for $3.00.

2) Going along with tip number 1, try to eat locally and seasonally. I know, me and my tomato mouth should shut up. But for me, tomatoes are the exception. And I make some compromises. Tomatoes are more expensive when it's not summer, so I don't waste money buying gorgeous heirlooms in the winter when I know they won't taste as good. And as much as I love melon, I also try to refrain from buying it off-season. I've declared my birthday "Watermelon Day" and use that to mark the first day I'll consider buying it. It's more than just taste - because we know things taste better when they're in season, but it also costs grocers more to ship things in when they're not in season. Which means those grapes during the winter? Well it costs a lot to bring them in from Chile, and you're going to end up paying the costs.

3) Utilize your freezer. I keep an eye on proteins when they're on sale and buy them then. Then I stick them in my freezer. Proteins can get expensive, but you'll find that post-holidays those gorgeous rib-eyes and cuts of beef are marked down substantially. I got a goose for under $10! And in the summer, we can get shrimp for insane low prices. You don't want to leave them in your freezer forever, but it does buy you some time.

4) Shop around. After I hit the farmer's market, I pick up household goods (toilet paper, paper towels, cleaning supplies) at the supermarket and head to Trader Joes for other groceries. Things like jams, dairy products, dried fruits and nuts, nitrate free bacon, etc. Trader Joes is a GREAT place to go for pork tenderloin. I can usually pick one up for under $5.00 which makes it a very budget friendly meal. I've included an easy recipe below.

Broiled Pork Tenderloin
1 pork tenderloin
2 strips of bacon

  1. Preheat broiler. Tie bacon in place on top of tenderloin with some cooking twine.
  2. Place pork in a shallow broiling pan.
  3. Cook 12 minutes, slice, and serve.

Next week's topic follows up on our habit breaking from last week.

And here are a list of the other bloggers participating:

Sunday, May 08, 2011

Happy Mother's Day!

To all you moms out there - for everything you do. All the late nights you've stayed up with nightmares and fevers. All the homework you've looked over. All the little league games you've attended. All the dinners you've cooked, the lunches you've packed, and the breakfasts in bed you've prepared. I hope someone close to you told you how much that meant to them!

We spent the weekend with Thatmom, celebrating her. Saturday we went to the farmer's market where I found the first peaches of summer. They are SO delicious. We've having them broiled tonight for dessert. I love summer peaches!

Thatbrother and UDubb came over for a fabulous lunch spread. And then we watched a messload of movies.

We saw Thatbrother and UDubb again this morning when we met for brunch. Brunch was not as fabulous as lunch the day before. Both the service and the food were pretty bad. We probably should have taken it as a sign when they brought Thatmom curdled milk for her coffee.

After brunch - which took so long we chose to forgoe the free dessert just to get out of there, Thatboy and I headed back home. I like coming home early on Sundays so I can get more things done. Although it still usually means an easy dinner, since the last thing I want to do when I get home is make an elaborate meal.

Broiling is my method of choice on easy nights. I pulled some lamb chops out of the freezer on Friday before we left, so they were all ready to go tonight. Then all I had to do is turn on the broiler. Which I can then use to make those broiled peaches. See how nicely things work out?

Broiled Lamb Chops
3 lamb chops
salt and pepper

  1. Preheat broiler and broil chops 4 minutes per side.
  2. Salt and pepper to taste.