J Has a Favorite Child (bet you can't guess who)

     Tomorrow J and I will be heading to NOLA for a few days to celebrate our 5th wedding anniversary.  I'm excited to get away for a few days, and I'm excited because this is the first time we've actually been able to celebrate our anniversary.  The few years he has been home for the occasion he's come home the day before, so we were still celebrating his return more so than our anniversary.  This year it'll be about both of us.  From a haunted tour of New Orleans (J's choice) to a Jazz brunch at A Court of Two Sisters (my idea), we'll both be getting a little of what we want.

     In the mean time Monkey will be spending her first weekend away from Mommy and Daddy.  She's going to stay at her Nanny's house where she'll be able to play with her cousin until her heart's content. I'm not going to lie, I'm secretly freaking out.  My sister is more than capable of handling my little ball of spunk (after all I swear Monkey gets much of her spunk from her Nanny), but I'm still a bit nervous simply because she's never been away from home but once.  And that was for one night, and she was five minutes down the street!  I know she'll be okay, but I may cry when we leave tomorrow, and I know I'll never hear the end of it from my husband.

    And last, but not least (as you'll see in a moment) our loving mutt, Roux is going to be staying at my mom's house so she can play with her favorite buddy.  My mom has a very energetic Australian shepherd that my dog loves to put in his place, so I'm not even batting an eye at the thought of dropping her off.  My husband, apparently, isn't so steady in this department.

    Earlier, I asked J to bathe said mutt in preparation for her visit tomorrow.  As he did, I went about cleaning and packing.  When I came upstairs to grab a few clothes, I could hear this one-sided conversation coming from the bathroom, "Now, if you have any problems, you just give me a call, and Mommy and I will come get you, and we'll bring you to our hotel with us.  Okay?  Now, close your eyes.  Close your eyes!"  That's when I opened the door in time to see my husband attempting to rinse the soap off of our dog's face, with her eyes open of course, and I hear J say, "I told you to close your eyes, stubborn mutt," before he turns around, noticing me with a guilty look on his face.

    "Really?"  I said.

    "Excuse you!  We're having a private conversation here!"  He exclaimed, slightly ruffled.

     I couldn't do anything but shut the door and walk away.

     But, really?

    No; I mean it.  Really?

    I expected to see Monkey in the tub, not my albeit lovable, but still not human mutt!

     Don't get me wrong, I love my dog.  I would be heartbroken if anything ever happened to her.  She really is the best dog I've ever had, but I still understand she's a dog.  I know there are people out there who personify their pets to an extreme; I just didn't realize I married one!  My husband makes a complete fool out of himself over that dog sometimes.  It's sweet; it's endearing; it's a little creepy sometimes, but hey, he's mine, so what am I gonna do?   I'm just relieved he's not seriously thinking about bring the dog to New Orleans with us.  At least I hope he isn't O.o

     In honor of my lovable husband (in all his glorious quirkiness), here is one of his favorite dinners, Pork Chops with Herbed Cream Sauce, Pasta Veggie Medley (both from The Best of Country Cooking), and Roasted Okra from my garden.

Pork Chops with Herbed Cream Sauce
4 pork chops (1/2 inch thick)
2 TBS vegetable oil
1 TBS all-purpose flour
1/2 tsp beef bouillon granules
1 TBS minced fresh parsley
1/2 tsp dried basil, thyme, or tarragon
2/3 cup milk or half-and-half cream
2 TBS water
1/8 or 1/4 tsp pepper

In a skillet over medium-high heat, cook pork chops in oil until the juices run clear (about 4 minutes per side).  Remove and keep warm; drain the pan.  Add flour, bouillon, parsley, and basil to the skillet.  Gradually stir in milk, water and pepper until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.  Spoon over chops.

Pasta Veggie Medley
1 package (8 oz) medium tube pasta
1 medium onion, chopped
2 TBS vegetable oil
2 small zucchini, julienned
2 medium carrot, julienned
2 TBS Parmesan cheese

Cook pasta according to package directions.  Meanwhile, in a skillet, saute onion in oil until tender.  Add zucchini and carrots; stir-fry until carrots are render.  Drain pasta; place in a serving bowl.  Add vegetables and toss gently.  Sprinkle with Parmesan cheese.

Roasted Okra
18 medium sized okra, sliced
1 TBS olive oil
salt and pepper to taste

Line a baking sheet with aluminum foil, and preheat the oven to 425.  Lay okra out on the baking sheet; drizzle with oil.  Sprinkle with salt and pepper, stirring to coat.  Bake 10-15 minutes.

Enjoy :-)