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 :-)

Run to Eat, Eat to Run

     This morning I woke up sore again from the brutal beating I've been putting my body through lately.  I started the Insanity program a few weeks ago when it got too hot to run.  I've been enjoying Insanity, but I have been missing my runs.  Running is an excellent way to clear my mind and meditate on anything that's bothering me.  It also gives me time to simply reflect on anything and everything that comes to mind.  The thing is, though, I have to convince myself to get out there.  The heat has been a good excuse to not go, but at the cost of my mind becoming cluttered and chaotic since it wasn't being "cleaned out" on a regular basis.

    The other night, J had taken Monkey to the store with him while I stayed behind to finish up my grocery list and do a few chores around the house.  I had just finished and decided to check the mailbox.  Inside I found a note from my sister, encouraging me to not give up running.  She had also included a 10K bumper sticker for my car to celebrate making it through the Couch to 10K program.  I grinned from ear to ear when I saw that sticker.  It reminded me of how far I've come.  It got me excited, and it made me want to go farther.  I found myself racing around the house, grabbing my tennis shoes, throwing on some jogging shorts, and racing out the door for my first run in 6 weeks.  And you know what?  I beat my last mile time by a minute and a half.  I felt amazing, and I felt my form improving.  I have Insanity to thank for that.  Shaun T, the insane man in the video screaming at you to "dig deeper", emphasizes using your core to workout.  The few weeks of doing his workouts have taught me how everything should come from the core.  You lift your knees with the core, instead of just throwing them around.  You keep your balance with your core.  You keep your body in line with your core.  The thing is, I never truly found my core before I did these workouts.  Now that I know what it means though, I can't imagine how I made it this far in running without knowing how to use my core.  It makes running so much easier, and it helps you achieve that good runner's form much more naturally.

   Since that night, I've adopted a new goal.  My sister and I have been talking about doing a Half Marathon for a while now, but I guess I never really thought about it.  The other night, after that awesome run, I came up with a plan.  My husband has this book, the Navy Seal's Guide to Fitness and Nutrition, and it happened to be next to the bed when I was looking up training programs for a Half.  Inside I found a program that helps you get to running 40 miles a week in nine weeks.  From there you go on to another program to help you run a half marathon in 12 weeks.  I did the math on my calendar and found that if I start this week, I will finish just in time for the Woman's Half Marathon in Baton Rouge this year.  Here's the first program if you're interested in trying it:

Weeks 1 & 2:
Monday:          4 mile run
Tuesday:         Cross Train (I'm going to keep doing Insanity)
Wednesday:    5 mile run
Thursday:       3 mile run
Friday:           Cross Train
Saturday:        3 mile run
Sunday:          5 mile run
Total: 20 miles per week

Weeks 3 & 4:
Monday:        5 mile run
Tuesday:        Cross Train
Wednesday:   5 mile run
Thursday:      5 mile run
Friday:           Cross Train
Saturday:       5 mile run
Sunday:         5 mile run
Total: 25 miles per week

Weeks 5 & 6:
Monday:       5 mile run
Tuesday:       Cross Train
Wednesday:  6 mile run
Thursday:      6 mile run
Friday:          Cross Train
Saturday:       6 mile run
Sunday:         6 mile run
Total: 29 miles per week

Weeks 7 & 8:
Monday:       7 mile run
Tuesday:       Cross Train
Wednesday:  7 mile run
Thursday:      8 mile run
Friday:           Cross Train
Saturday:       5 mile run
Sunday:         8 mile run
Total:  35 miles per week

Week 9:
Monday:        6 mile run
Tuesday:        Cross Train
Wednesday:   8 mile run
Thursday:       8 mile run
Friday:           Cross Train
Saturday:        8 mile run
Sunday:          10 mile run
Total:  40 miles per week

    Okay, so I'm tired just typing all that.  It is a bit overwhelming to think about doing two 8 mile runs back to back, or an 8 mile run followed by a 10 mile run, but I have to remember that there was once a time when repeatedly running 30 seconds then walking 1 minute for a total of 30 minutes was overwhelming.  Baby steps.  That's what got me this far.

    Yesterday I read an awesome comic all about running.  It was hilarious, and y'all should really check it out.  I completely identified with the author, especially when he talks about how he runs so he can eat.  (I'm typing this as I'm devouring a slice of Green Tomato Bread).  Reading it I got a sense of, "Yay! I'm not the only one."  And I loved his "Blerch", the being that basically follows you around, trying to convince you to go home and eat cake instead of run.  My own Blerch is very loud, and rather manipulative.

    At any rate, I've learned a lot from running, not just physically, but mentally as well.  I've learned to face things that are hard.  I've learned endurance.  I've learned patience.  I've learned how good it feels to reach impossible goals.  I've even learned that no goal is truly impossible.

   For those of you who simply come here for the food (I don't blame you), thank you for putting up with my ramblings on running.  I do have an amazing meal I want to share with y'all.  It comes from one of my Paula Deen magazines (Yes; I still love her!).  This meal was quick and simple, but looked and tasted amazing!

Pork Cutlets with Rosemary Dijon Sauce, Balsamic-Roasted Potatoes, and Steamed Asparagus 

Pork Cutlets with Rosemary Dijon Sauce
1 1/2 lb pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp black pepper
1 TBS vegetable oil
1 1/2 cups heavy whipping cream
2 TBS Dijon mustard
1 TBS fresh minced rosemary

Cut pork into 1" slices.  Place pork between two sheets of heavy-duty plastic wrap, and flatten to 1/2" thick with a meat mallet .  Sprinkle with salt and pepper.  In large skillet, heat oil over medium-high heat.  Cook pork, in batches if necessary, 3-4 minutes per side or until browned.  Remove from skillet and set aside.  Add cream, mustard, and rosemary to skillet.  Scrape brown bits from bottom of the pan with a wooden spoon.  Bring mixture to a boil; reduce heat and simmer.  Add pork back to skillet, turning to coat with sauce.  Cook for 5-6 minutes or until sauce is thickened.  Serve immediately.

Balsamic-Roasted Potatoes
2 lbs red potatoes, cut into 1" pieces
1/2 onion, quartered
2 TBS olive oil
1 tsp kosher salt
1/2 tsp black pepper
2 TBS balsamic vinegar

Preheat oven to 450, and line a rimmed baking sheet with aluminum foil.  In a large bowl, toss potatoes and onion with olive oil.  Sprinkle with salt and pepper.  Spread on baking sheet in a single layer.  .  Bake for 20 minutes.  Drizzle with vinegar.  Bake an additional 4 minutes.
*I started these first and cooked the pork while these were in the oven.

Steamed Asparagus
1 lb asparagus, trimmed
1/4 cup water
3 TBS butter
1 tsp minced garlic
1/2 tsp salt

Place asparagus and water in a microwave-safe dish.  Cover with plastic wrap.  Microwave on high for 3 minutes or until tender-crisp.  Drain well; transfer to serving platter.  In a small sauce pan, melt butter over medium.  Add garlic and cook, stirring frequently for 3 minutes.  Stir in salt.  Drizzle butter mixture over asparagus.
*I did this part in the last 4 minutes that the potatoes were cooking so they'd still be nice and warm to serve.

I hope y'all enjoy!

You can't say "Uterus" at the table!

     As most of you know, I'm finishing up my last few prerequisites and will be applying to the Nursing program in the Fall.  Since August most of my focus has been on my science courses: Microbiology, Anatomy and Physiology I and II mainly.  This means a lot of at-home studying.  After the first week of attempting to hide the diagrams in my Anatomy book from my then 3-year-old, I eventually gave up and let her look.  Then I realized how much of a teaching opportunity it was, considering she's actually showing interest in the human body.  In just a few short weeks I went from slamming the book closed anytime I heard her footsteps, to openly explaining different body systems to her.  Since this practice has become second nature, I've found myself taking every opportunity to educate her.  So it was nothing to me at the dinner table tonight when she started a certain conversation about babies to correct her on a certain point.  She asked me about when she was a baby in my belly, and I responded, "Well, actually you weren't in my belly, you were in my uterus."

     I swear my husband almost spit his chicken across the table.  After a few sputters and coughs, he gasped out, "Baby!  Don't say uterus at the table!"

     I just laughed and explained that I wanted her to learn the facts and learn them from me.  J agreed, but I did notice he made himself busy cleaning up the dinner dishes when I pulled out the actual Anatomy book and started showing Monkey the diagrams of the different stages of fetal growth and labor.  Perhaps it's a bit unorthodox, but she soaks it all up like a little sponge.  Hopefully it'll pay off when I have a doctor for a daughter.  Or just as long as I don't end up having to pay for therapy for warping her.

     Now if only I could get her as excited about helping me make dinner as she is about learning A&P with me.  Oh well.  Honestly I sort of relieved that she's not that into joining me in the kitchen.  It's become my sanity, my quiet place now that school is picking up as everyone's racing toward finals.  Plus with J home I've been neglecting my sewing room, and my room has been taken over by his combat boots and miscellaneous gear.  It helps that I suddenly have more motivation to cook.  I found a few cookbooks my grandmother in Florida had sent me a while back.  These were books I had been excited about when I got them, but I then discovered Pinterest, and they got shoved into a cabinet.  I'm glad I unearthed them recently, because I found this awesome recipe from the Quick from Scratch: Pasta cookbook.

Fusilli with Artichoke Hearts and Parmesan Cream

2 TBS butter

2 cloves garlic, minced

1 cup heavy cream

1/4 tsp salt

1 tsp black pepper

2 1/2 cups (2-14 oz cans) canned, drained artichoke hearts, rinsed and cut into quarters

3/4 lb Fusilli (I substituted rotini)

1/2 cup grated Parmesan cheese

2 TBS chopped parsley

In a medium saucepan, melt the butter over moderately low heat.  Add the garlic and cook for 30 seconds.  Stir in the cream, salt, pepper and artichoke hearts.  Cook until just heated through, about 3 minutes.  In a large pot of boiling, salted water, cook the rotini until just done, about 13 minutes.  Drain the pasta and toss with the cream sauce, Parmesan, and parsley.

This was a really good side to this Marinated Pork Tenderloin. Or you could make it a Meatless Monday Meal.

Enjoy :-)