I don’t mind going back to daylight saving time. With inflation, the hour will be the only thing I’ve saved all year.
Victor Borge
I’m sorry.
Like I said, we are painting the house and I have been cleaning.
Cleaning like… in between the couch cushions, as if I didn’t find even a nickel?!?!
Or doing laundry… our winter jackets which are no longer needed! We have been busy playing outside and enjoying the beautiful spring weather. I love the Valley J
We have also been busy at music class and the girls final swim class!
We have also been busy visiting with cousin Norah on Facetime and through smileboxes J
We have also been busy visiting with cousin Jake!!! Ninja’s sister is here with her precious little baby boy, we have been loving getting to know him J
We have also been thinking about cousin Aaron and cousin Cassandra in Edmonton…
We have also been busy visiting with Nana and GG
On a side note… we had friends over on Friday night, Great time, but I made roasted garlic, kinda. LOL Today I was chopping garlic and thought hmmmm I should roast some… SHIT! I opened the oven and yup there is my now GROSS roasted garlic from 5 days ago! Seriously? I haven’t used the oven in 5 days?
I am going to blame the time change. J
Tonight we are having BBQ!
Sticky BBQ Pork Chops
Adapted from Blog Chef
¾ cup ketchup
¼ cup honey
3 tablespoons soy sauce
¼ cup honey
3 tablespoons soy sauce
1 tablespoon Worcestershire Sauce
1 teaspoon ginger, grated
2 garlic cloves, pressed
4 pork chops
2 garlic cloves, pressed
4 pork chops
salt and pepper
In a bowl stir together ketchup, honey, soy sauce, Worcestershire Sauce, ginger and garlic. Set aside.
Season the pork chops on both sides with salt and pepper.
Brush each chop with the sauce to coat.
Grease the grill grates of an outdoor grill and heat the grill to medium-high heat. Place pork chops onto the grill, and cook (while basting with the sauce often) for about 5 minutes on each side or until the meat is the internal temperature has reached 145 degrees.
Garlic Basmati Rice with Toasted Almonds
Adapted from For the Love of Cooking
2 teaspoons olive oil
3 cloves garlic, pressed
1 cup uncooked basmati rice
2 cups chicken broth
salt and pepper, to taste
2-3 tablespoons toasted almonds
3 cloves garlic, pressed
1 cup uncooked basmati rice
2 cups chicken broth
salt and pepper, to taste
2-3 tablespoons toasted almonds
2-3 tablespoons Craisins
1 tablespoon fresh parsley, chopped
1 tablespoon fresh parsley, chopped
Heat the olive oil in a saucepan over medium heat. Add the garlic and cook, stirring constantly, for 1 minute.
Add the rice and cook, stirring often, for 2 minutes.
Add the chicken broth and season with sea salt and pepper.
Bring to a boil then reduce heat to medium low. Cover and let cook 20 minutes.
While the rice is cooking, heat a dry skillet over medium low heat. Add the almonds to the dry skillet and cook, stirring occasionally, until the nuts are golden brown. Set aside. *NOTE do not Facebook at the same time as toasting nuts. The results will be… toasting new nuts for a second time. LOL
Remove the rice from the burner without removing the lid and let it sit for 5 minutes. Carefully remove the lid and fluff rice with a fork. Sprinkle with toasted almonds, Craisins and chopped parsley.
HBear ate her WHOLE dinner and all of us thought the pork was delicious! The rice was tasty too, I love rice and the almonds and Craisins just added to the yumminess J
So I promise to have more yummy recipes and fun crafts coming soon… I also promise to find my sense of humor… I think it is still sleeping.
Again, I blame the time change J
